Imperial Bridge Rice [Hubei Jingshan Specialty]

What is Imperial Bridge Rice? Authentic Hubei Jingshan specialty: Imperial Bridge Rice

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

Basic Introduction to Imperial Bridge Rice

Between Group 6 of Yujiashapo Village and Group 6 of Jiangjia Dayan Village in Sunqiao Town, Jingshan County, there is a Jiangjia Dayan that irrigates over 120 acres of rice fields in a nearby mountain pass. The rice produced is more glutinous than "691" medium rice and more fragrant than "international rice". It can open the spleen and stomach, increase appetite, and is rich in nutrients. The rice yield is very high, reaching more than 80%. It was once the imperial rice for tribute to emperors in history

What is the nutritional value of imperial bridge rice

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. However, during the processing of rice, a large amount of nutrients may be lost. Generally speaking, the more refined the rice, the more nutrients will be lost. Therefore, the nutritional value of standard two meters is higher than that of standard one meters, and the nutritional value of brown rice is higher than that of standard two meters

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

The rice grains produced here are round, white, heavy, or steamed rice, or boiled thick Congee, white, fragrant, appetizing, like glutinous, not greasy, like japonica, not thin and soft