糖心原创vlog

White rice is mainly composed of carbohydrates, and 98% is completely digested and converted into energy, making it a very efficient source of energy. It also contains small amounts of protein, dietary fiber, B vitamins, and minerals such as magnesium. When white rice is cooked in water, it becomes 2.1 to 2.3 times heavier. Since white rice is primarily eaten in large portions at one time (about 150 g / 5.3 oz. per bowl after steaming), it is also a source of protein, dietary fiber, and vitamin B1.
Eating rice with meat or soy products, which are rich in lysine, increases the absorption of nutrients.  Vitamin B1, which promotes carbohydrate metabolism, is mainly found in the germ of the rice. But as white rice has the germ scraped off, eating it with pork or eggs, which are rich in vitamin B1, helps with carbohydrate metabolism. While staple foods such as bread and noodles contain salt, white rice does not. For those concerned about sodium intake, choosing white rice as your primary staple is a sensible option.

Can be stored at room temperature in a cool, dark place when uncooked. Place 2 to 3 dried red chili peppers into the rice container as an insect repellent. Steamed white rice can be stored in the freezer for around 1 month if wrapped in separate small portions with plastic wrap or placed in an airtight container.

Japan’s tradition of eating rice dates back to ancient times; however, polished white rice only appeared during the Nara period (710–794). At that time, it was considered a luxury reserved for the nobility, while the common people ate rice with minimal polishing or mixed with millet.