Wu Duying Indica [Hubei Ezhou Specialty]

What is Wu Duying indica rice? Authentic Hubei Ezhou specialty: Wu Duying indica

Content summary:Do you want to know what Wu Duying indica is? This article is a detailed introduction to the local specialty of Ezhou, Hubei Province - Wu Duying Indica. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wu Duying Indica. The full text takes about 4 minutes to read, mainly including the basic introduction of Wu Duying Indica and its nutritional value? What are the characteristics of Wu Duying's indica rice products? Wait

Basic Introduction of Wu Duying Indica

Wu Duying Indica is a specialty of Echeng District, Ezhou City, Hubei Province. The rice grains of this variety are slender or elongated, with a length of more than 7 millimeters. After steaming, the rice yield is high, the viscosity is small, the rice quality is brittle, and it is easy to break during processing. The cross-section is flat and round, and there are many white transparent varieties, as well as semi transparent and opaque varieties. The grains of this kind of rice are full, each of which is thin and long, and tastes hard. It is very suitable for eating as Fried Rice

The carbohydrates in Wu Duying's indica rice are mainly starch, and the proteins it contains are mainly rice gluten, followed by rice gluten and globulin. The protein's biological value and amino acid composition ratio are higher than those of cereal crops such as wheat, barley, millet, and corn, with a consumption rate of 66.8% -83.1%, which is also a higher type of cereal protein It has the functions of nourishing the middle and qi, strengthening the spleen and stomach, nourishing the essence and strengthening the mind, harmonizing the five organs, promoting blood circulation, improving hearing and vision, relieving annoyance, quenching thirst, and stopping diarrhea

The appearance is smooth and shiny, with long or oval shaped rice grains that are over 7 millimeters in length. After steaming and cooking, the rice has a high yield, low viscosity, and is relatively brittle. It is easy to break during processing, and the cross-section is flat and round. There are many white and transparent grains, as well as semi transparent and non transparent ones