Japonica rice and rice are two important grains in Chinese food culture, and they have certain differences in shape, taste, nutritional value and cooking methods. This article will explain the difference between japonica rice and rice in detail, and take you to understand the nutritional value, taste characteristics and best cooking methods of these two grains.
1. Shape and taste.
Japonica rice is a short, wide grain with a rounded shape and plump like a pearl. The texture of japonica rice is usually soft and glutinous, and the cooked japonica rice has strong stickiness, which is very suitable for the elderly and children who need to chew. In contrast, rice is elongated in shape and more slender than japonica rice. The texture of rice is looser than that of japonica rice, with distinct grains and a more chewy texture.
2. Nutritional value.
Both japonica and rice are rich in carbohydrates, proteins, fats, dietary fiber, and a variety of vitamins and minerals, and have high nutritional value. However, japonica rice is relatively low in starch and contains more unsaturated fatty acids and dietary fiber, which helps lower cholesterol and is beneficial for cardiovascular health. In addition, japonica rice is also rich in vitamin B complex, which has a good effect on improving sleep and reducing mental stress. Rice contains more starch and is relatively higher in energy, which is more suitable for people who need to replenish energy.
3. Cooking method.
Japonica rice and rice also have their own cooking methods. Japonica rice is suitable for making porridge, rice balls, sushi, etc., with a soft and delicate taste and easy to digest and absorb. In particular, japonica rice porridge has a good tonic effect and can help regulate the body. Rice is more suitable for fried rice, rice bowls, etc., and has a chewy texture. In addition, rice can also be made into fine wines, such as Moutai, Wuchang rice wine, etc., which have a unique flavor and nutritional value.
Fourth, regional characteristics.
Japonica rice and rice also have their own characteristics in different regions of China. For example, pearl rice and Northeast rice belong to the japonica rice series, which are loved by the public because of their soft and sweet taste. Especially in the cold Northeast region, japonica rice is one of the main rations because it provides enough heat and energy to withstand the harsh climate. In the south, harder rice is preferred, the most famous of which are Thai jasmine rice and Indonesian jasmine rice. These rices are more popular in the south because of their rich rice flavor and better gum taste.
To sum up, there are certain differences between japonica rice and rice in terms of shape, taste, nutritional value and cooking methods. When choosing to eat, we can mix and adjust according to personal tastes and needs. At the same time, it is also necessary to pay attention to the diversity and balance of the diet, so as to better absorb the nutrients contained in various grains.