Gongzhuling Rice [Jilin Gongzhuling Specialty]

What is Gongzhuling rice? Authentic Jilin Gongzhuling specialty: Gongzhuling rice

Summary:Do you want to know what Gongzhuling rice is? This article is a detailed introduction to the special product of Gongzhuling, Jilin Province - Gongzhuling Rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Gongzhuling Rice. The full text takes about 5 minutes to read, mainly including the basic introduction of Gongzhuling Rice and its nutritional value? What are the product characteristics of Gongzhuling rice? How did the history of Gongzhuling rice come about? Wait

Basic Introduction to Gongzhuling Rice

The unique geographical environment of Gongzhuling City has created a unique agricultural ecological environment. The suitable sunshine hours and effective accumulated temperature, large temperature difference between day and night, frost free period that can meet the needs of crop growth, fertile soil, agricultural environment quality of A-level green food, as well as excellent varieties, scientific cultivation techniques, advanced processing technology, and long cultural and historical origins, have created excellent quality with obvious regional characteristics, and have also made Gongzhuling rice famous both inside and outside the province, with a fragrance that reaches millions of households

1. The main component of rice is carbohydrates, which account for about 70%. It also contains a certain amount of protein, 7%~8%, vitamins, fiber, and minerals<2. The nutritional value of rice is generally balanced, with rich and complete vitamin B content

3. In rice protein, alkali soluble gluten with high lysine content accounts for 80%, which is higher than other grains. The amino acid composition ratio is reasonable and close to the optimal protein amino acid ratio mode recognized by the World Health Organization. The biological value (BV value) of rice protein is 77, the protein utility ratio (PER value) is 2.2 (1.5 for wheat and 1.1 for corn), and the digestibility of protein exceeds 90%, all of which are higher than other grains. Therefore, the nutritional value of rice protein is high