Brown rice is rich in antioxidant phytic acid, ferulic acid, etc., can inhibit the production of melanin, keep the skin white and clean, and can promote metabolism, prevent arteriosclerosis, visceral dysfunction and cancer. A large number of amino acids, GABA, are found in the brain and spinal cord and have functions such as improving blood circulation, increasing oxygen supply, inhibiting autonomic disorders, and senile dementia. In addition, sprouted brown rice still retains more trace elements necessary for human body such as magnesium, potassium, calcium, zinc and iron. In South Korea, known as the "brown rice," eating brown rice has become the most fashionable way for Koreans to maintain their health. Korea, Japan, and other countries attach importance to nutrition and used to eat brown rice.
Nutritional value
In addition, sprouted brown rice still retains more trace elements necessary for human body such as magnesium, potassium, calcium, zinc and iron. In Korea, known as "brown rice," eating brown rice has become the most fashionable way for Koreans to maintain their health. South Korea, Japan, and other countries attach importance to nutrition and once consumed brown rice.
Modern nutrition studies have found that rice bran and germ parts in brown rice are rich in vitamin B family and vitamin E, which can improve the body's immune function and promote blood circulation. It can also help people eliminate depression and irritability and make people full of vitality. And have a good effect on obesity and gastrointestinal disorders can effectively regulate the body's metabolism, endocrine disorders.
Although brown rice has high nutritional value, it is difficult to digest because it is surrounded by fibrous tissue. After prolonged cooking, the nutrients will be lost due to heating. Therefore, it is not practical to promote brown rice. With the development of food science and technology, the wide application of new food technology has created conditions for the development of brown rice health foods. The introduction of brown rice, brown rice bran, and brown rice beverages has solved the problem of brown rice being hard to cook and difficult to absorb. The whole nutritional content of brown rice.
The biggest feature of brown rice is germ. The germ contains carbohydrates, fats, proteins, cellulose, vitamins A, B1, B2, B12, folic acid and various minerals. As for the efficacy of brown rice, there are the following types:
First, constipation: brown rice has the effect of healing constipation.
Second, the circulatory organs: Because it contains vitamin E, it can treat heart disease, promote blood circulation, prevent arteriosclerosis, strengthen heart function.
Third, gastro-intestinal disease: to prevent abnormal intra-abdominal fermentation, but also to lift the endocrine abnormalities.
Fourth, anemia: hematopoietic effect.
V. Infertility, miscarriage: The blood flow of the microvasculars is adequate to provide adequate nutrition for the fetus.
6. Cancer: Germs have the effect of preventing cancer.
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