Eater, do you know what you are eating?

When you open the shopping websites of JD.com and Taobao, new words such as landmark rice, fresh rice, brown rice, low GI rice, germ rice, etc. jump into your eyes. Do you feel like you have opened a new world? With so many choices, which one is the favorite for your stomach? Today, let's share with you what the meanings behind these words are.

Landmark meters

One piece of land and water supports one piece of rice

Rice comes from the fields. The unique natural ecological environment, rich cultural history and special customs and practices have together produced rice that is unique to a certain region.

The rice named after the local place is also a business card of this place.

Our country is vast and rich in resources, and there are many types of local rice. In the north there is Wuchang rice and Fangzheng rice in Heilongjiang, Panjin rice in Liaoning, in the south there is Yuanyang rice in Henan, Jingshanqiao rice in Hubei, and even in the south there is Si Miao rice in Guangdong .

Among them, Wuchang rice is well-known and always ranks at the top of the hot search list. Wuchang rice-growing area is a basin surrounded by mountains on three sides and opening to the west. The mountains in the southeast block the southeast wind, while the warm current from the Songnen Plain in the west can directly enter the basin and swirl. The growing season of rice is from April to September, with an average temperature of 17℃ and a precipitation of 480mm. The soil types are mainly sandy loam and meadow soil.

The Wuchang rice grown in this environment is translucent or transparent, with a clear and shiny color. It has a unique rice aroma when steamed and an oily surface. It tastes soft, slightly sticky, slightly sweet, and slightly tough, and it still maintains a good taste after cooling .

Tianjin Xiaozhan rice is also a northern rice. It is fragrant, sticky, elastic, chewy, and sweet. It does not go stale even when cold . In the late Qing Dynasty, it became the imperial rice for the royal family and its noble ministers. In 2020, it was registered as a national agricultural product geographical indication for protection [1].

The southern rice also has its own characteristics: it is white and crystal clear, rich in oil, and has a fragrant taste and a soft and smooth texture after being cooked [2].

Fresh rice

Freshness UP! Taste UP!

In terms of freshness and taste , the fresher the rice, the more obvious its advantages are, and it will conquer the taste buds of "dry ricers" unknowingly.

New rice or fresh rice refers to rice processed from new rice of the season, which often looks better and tastes fresher. However, due to its slightly higher moisture content, it is more difficult to store, and the requirements for storage, processing, packaging, and distribution are often very stringent. In this way, the fresh rice delivered to consumers can retain the taste of food in the mouth to the greatest extent (i.e. the taste of rice). And its shelf life is generally not very long, and some may only be 90 days.

Low GI rice

Debut with strength and high net worth

Low GI food certification mark

Low GI rice refers to rice with a glycemic index (GI) below 55 , and is generally certified as a low GI food.

The GI value of the refined white rice we eat daily is usually higher than 70, which is a high GI food.

Low GI rice can prolong the digestion and absorption time, help stabilize blood sugar levels , and is mainly targeted at people who need to regulate and control blood sugar. In addition, it also has a certain effect on weight control . Long-term consumption of low GI food plays an important role in improving type 2 diabetes, reducing the risk of cardiovascular disease, and inhibiting obesity.

How does high GI rice become low GI?

Either some low GI foods (such as high-amylose corn starch) or other food components (such as dietary fiber, rice protein, etc.) are mixed, extruded, or reorganized with rice; or low GI rice can be grown by cultivating special varieties of rice (such as high-amylose).

Compared with ordinary rice, low GI rice can be regarded as high-end rice. Not only will its functions surprise you, but its price will also make you stunned. Many rice costs more than 50 yuan per catty. However, it seems that even the high price cannot stop healthy people from buying low GI rice.

brown rice

Nutritional responsibility, eat healthy every bite

Brown rice is relative to polished white rice. Because the processing process only involves hulling, all the nutrients of the rice are retained, making it a real whole grain.

Brown rice is rich in dietary fiber, vitamins, and plant-specific nutritional functional ingredients , such as oryzanol and γ-aminobutyric acid.

Because brown rice has a high crude fiber content, some people think it tastes rough and not as delicate as white rice. In fact, as long as it is soaked or cooked for a longer time, the bad taste can be greatly improved. Brown rice is not only nutritious, but also has a good sense of fullness, is more resistant to hunger, and has a more stable blood sugar level after a meal. It is a good helper for people who are exercising and losing weight.

In addition, in addition to ordinary brown rice, black rice, red rice, purple rice , etc. are generally brown rice, which contains many special nutrients, such as anthocyanins, which are very beneficial to human health.

In addition, a kind of sprouted brown rice is popular in Japan, Taiwan and other regions.

Comparison of polished rice, brown rice and germinated brown rice

Image source: Institute of Subtropical Agriculture Ecology, Chinese Academy of Sciences

Simply put, it is sprouted brown rice.

Brown rice is a complete, vital seed. After germination, the bran fiber on the surface is softened by enzymatic hydrolysis, part of the protein is broken down into amino acids, the starch is converted into reducing sugar, and the sweet taste is increased, which can solve the problem of brown rice palatability to a certain extent, enhance the taste, and improve the flavor of brown rice.

In addition, due to the action of enzymes during the germination process of brown rice, a large number of active substances that are beneficial to human health are activated, making its nutritional value higher than that of brown rice .

The edible quality of germinated brown rice is close to that of polished white rice, but its nutritional content is much higher than that of polished white rice. Currently, germinated brown rice food is more common in Japan and Taiwan, China, but rarely seen in inland areas.

Studies have shown that compared with white rice, germinated brown rice can significantly reduce adult body weight and improve blood lipid and blood sugar levels, and the effect is better than ordinary brown rice [3].

Germ Rice

A rising star, a strong player in both nutrition and taste

If you look closely, you will find that germ rice has a small yellow dot more than white rice.

If there is a compromise between brown rice and polished rice, it would be germ rice.

Through a special milling process, the outer husk of brown rice is removed without destroying the essence of rice nutrition, the germ. It not only completes the nutrition of the germ, but also takes into account the delicate taste. In recent years, it has also begun to gain the favor of many foodies.

Compared with brown rice, the mineral and dietary fiber content of germ rice is lower, but the vitamins, minerals, unsaturated fatty acids and certain functional active substances in the germ part are still retained, which greatly improves the problem of rough taste of brown rice and also solves the nutritional loss caused by excessive processing.

Comparison of nutritional components of brown rice, germ rice, and polished rice: The content of vitamins and trace elements from high to low are: brown rice, germ rice, polished rice. The γ-aminobutyric acid in germ rice is more than twice that of polished rice.

Data source | References [4]

Conclusion

From a nutritional perspective, it is recommended to eat more brown rice, sprouted brown rice, and germ rice; if you pursue taste enjoyment, you can choose standard rice and fresh rice to satisfy your appetite; for people who want to control blood sugar and weight, low GI rice is the best choice.

As a basic need, rice is no longer just for filling our stomachs. Now people's attention to rice has long been focused on many dimensions such as quality, freshness, function, light food, nutrition, etc. As consumer demand gradually upgrades, it can be foreseen that there will be more "personalized" rice for people who eat rice to choose from in the future.

References:

[1] Gu Hongyan et al. Tianjin geographical indication product Xiaozhan rice and its unique production technology[J]. Agricultural Science and Technology Newsletter, 2021(05):262-263.

[2] Zhong Hongjuan et al. Characteristics of Silk Rice and High-quality and High-yield Cultivation Technology[J]. Modern Agricultural Science and Technology, 2021(06):19-20.

[3] Golzarand, et al. (2021). The effect of brown rice compared to white rice on adiposity indices, lipid profile, and glycemic markers: a systematic review and meta-analysis of randomized controlled trials. Critical Reviews in Food Science and Nutrition, 1-18.

[4] Wang Yan et al. Nutritional analysis of brown rice, germ rice and polished rice[J]. Food Science and Technology, 2016, 41(11): 156-159.

[5] Institute of Subtropical Agriculture Ecology, Chinese Academy of Sciences.

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