Is blood glutinous rice black rice? What's the difference between the two? After reading the knowledge
Blood glutinous rice
In our daily diet, rice food occupies a very important position, especially in the southern region of our country, rice can be said to be an indispensable staple food. Now with the improvement of living standards, the rice ingredients that people eat are no longer limited to rice, but have become richer and more diversified. Among the grains advocated by the Chinese Nutrition Society, there are many rice foods.
Among the various rice foods, blood glutinous rice and black rice are the two most common. They look a little similar, some friends even mistakenly think that it is a kind of food, in fact, there are many differences between the two before, let's take a look at it together.
<h1 class="pgc-h-decimal" data-index="01" > different varieties</h1>
Blood glutinous rice, is a kind of rice with purple-red seed skin, is also a kind of glutinous rice, because of the color of the appearance of this name, it belongs to the rice among the precious varieties, in many areas is also known as "blood tonic rice" or "longevity rice".
Black rice, is a kind of medicinal and food dual-use rice, is a kind of characteristic varieties of grass plant rice after long-term cultivation, according to the grain type can be divided into indica rice and japonica rice two, according to the grain can also be divided into waxy and non-waxy two kinds, there is "black pearl" and "the king of the world's rice" reputation.
In terms of varieties, blood glutinous rice is rice with purple-red seed coat, and black rice is a type of characteristic rice variety formed by long-term cultivation of grass plant rice.
<h1 class="pgc-h-decimal" data-index="02" > look different</h1>
Black rice
The appearance of blood glutinous rice is dark red, the shape is relatively slender, after soaking in warm water, the pigment on the seed coat will dissolve in the water, so that the water becomes purple-red, the longer the soaking time, the darker the color of the water; the appearance color of black rice is purple-black, the particles are relatively small, put into the water for a long time, the color of the water will slowly become black.
From the appearance, the color of blood glutinous rice is dark red, the shape is slender, and the water will become purple red after soaking in water; the color of black rice is purple-black, the particles are relatively small, and the water will become black after soaking.
<h1 class="pgc-h-decimal" data-index="03" > taste different</h1>
After the blood glutinous rice is cooked, the red seed coat will be separated from the embryo, the taste is soft and sticky, the rice is delicate, it tastes slightly sweet, and the stickiness is very strong; after the black rice is cooked, the taste is slightly hard and solid, the sweetness is lighter, but the flavor is full, the grains between the rice grains are clear, and the rice porridge boiled with black rice is fragrant and shiny, soft and delicious.
From the taste point of view, after the blood glutinous rice is cooked, it is sticky, the rice is delicate, and it tastes sweet; after the black rice is cooked, the sweetness is light but the aroma is sufficient, and the taste is relatively hard.
<h1 class="pgc-h-decimal" data-index="04" > nutritional values are different</h1>
Both blood glutinous rice and black rice contain large amounts of carbohydrates, amino acids and plant proteins. The content of trace elements such as magnesium and zinc in blood glutinous rice is higher than that of black rice, but black rice contains a large amount of anthocyanins, and the content of anthocyanins in blood glutinous rice is relatively low. Anthocyanins are biological flavonoid substances with free radical scavenging ability and antioxidant capacity, and scientific studies have shown that the antioxidant capacity of anthocyanins is 50 times that of vitamin E and 20 times that of vitamin C.
From the perspective of nutritional value, the trace element content in blood glutinous rice is higher than that of black rice, and the anthocyanin content in black rice is higher than that of blood glutinous rice.
<h1 class="pgc-h-decimal" data-index="05" > conclusion</h1>
From the above, it can be seen that blood glutinous rice and black rice are two completely different rice ingredients, and there are mainly 4 differences between them, namely different varieties, different appearances, different tastes and different nutritional values. Blood glutinous rice is relatively sweet and sticky, and contains trace elements slightly higher than black rice; black rice is not sweet but fragrant, and the anthocyanin content is much higher than that of blood glutinous rice.
I am a lazy meow who loves to cook, and today I shared with you the difference between blood glutinous rice and black rice, hoping to be useful to everyone. If you like lazy meow sharing, welcome to collect attention; about food, friends have what they want to know about the knowledge or ideas, you can also leave a message in the comment area, I wish friends a good mood every day!