An Introduction to Common Rice Varieties, Their Nutritional Value and Benefits

Rice has a history of cultivation dating back to the era of the emperors. As one of our country's staple foods, its nutritional value goes without saying, and each region has its own distinctive varieties. In addition, besides being eaten, rice also has a great many benefits. Let us now take a look at the varieties of rice and the nutritional value and benefits of rice.

Common Rice Varieties

1. Brown rice

Compared with polished rice, brown rice has a slightly rougher texture and takes longer to cook. But brown rice is extremely nutritious: it is rich in vitamins B and E, and also contains large amounts of trace elements such as calcium, iron and zinc. Its benefits are somewhat similar to those of coarse grains: it can increase intestinal peristalsis, improve gastrointestinal function, and also lower cholesterol.

2. Coix seed (Job's tears)

Coix seed is generally sold in supermarkets, but few people eat coix seed. In fact, coix seed is also extremely nutritious: it is rich in coixenolide and linoleic acid, has a strong anti-cancer effect, and also has certain beauty benefits. Note that coix seed should be gently rinsed in cold water; because coix seed can drain dampness and promote urination, pregnant women and those with nocturnal emissions should eat it with caution.

3. Japonica rice (short-grain rice)

Japonica rice is the rice commonly used in daily life; it can be used to cook rice, make congee and so on. The grains are generally oval or round, and its stickiness is fairly moderate, which is why it has the most fans. Japonica rice is mainly produced in North China, Northeast China, southern Jiangsu and Sihong, Jiangsu, among other places, and it contains large amounts of starch, protein and trace elements and other nutrients; however, because of its relatively high sugar content, people with diabetes should use it with caution.

4. Indica rice (long-grain rice)

Indica rice is made from non-glutinous indica-type paddy. Thai fragrant rice, as everyone knows it, is one type of indica rice. Because indica rice absorbs water readily, expands considerably, yields a relatively high volume of cooked rice and is less sticky, it is better suited to making rice noodles, radish cake or fried rice. It is understood that indica rice is also a fairly common type of rice for eating, and it contains a variety of nutrients such as carbohydrates, starch, protein and amino acids.

Overall, different varieties of rice differ somewhat in their nutritional value and benefits, and eating a moderate amount of rice you do not normally eat is also very good for your health. Note, however, that rice should not be eaten together with horse meat, honey or Siberian cocklebur, as this can easily cause stomach pain. If rice is cooked together with red beans, eating too much of it can easily cause mouth sores. When cooking or steaming rice, never use utensils to scoop it out, as this will cause the vitamins in the rice to be lost.

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