Rice flour strengths Match hand for use 
 
 
NingWeiXia The second people's hospital of chengdu city, sichuan province 
 
 
China's traditional Chinese medicine to 

        Rice flour is the staple food of the people in our country, we get from it every day 60 to 70% of the energy your body needs, most about 50% protein and B vitamins, and some minerals. Due to the regional differences in climate in our country, has long been formed the "south north" eating habits, in fact, in terms of nutrient intake, partial eclipse meters or the habit is not scientific. 
 
        Meters and surface in the content of carbohydrate and energy generated by almost the same, but the m fat content was significantly higher in the surface, which are rich in unsaturated fatty acids in the vegetable oil to make rice taste moist rather have "oily", has a nourishing effect to human body. In addition, the major elements of potassium, magnesium and the content of trace elements zinc, and Nick acid content, and meters higher than surface. Some varieties of rice with iron rich, often feed can be blood. 
 
        Compared with the rice, wheat protein content is higher than 3%, even more, and therefore have to fill is deficient, the effect of strong strength. Vitamin B1, B2, E content in the surface and the content of calcium, phosphorus, sodium and other inorganic salt were higher than rice, the content of trace element selenium significantly more than rice. In addition, the wheat foods containing fiber is more than ten times higher than rice, wheat and barley foods that contain fiber can be divided into insoluble cellulose, hemicellulose and - glucan, flour and starch grain rice for a large, poorly absorbed in the small intestine, thus pasta can help intestinal peristalsis, prevent constipation. 
 
        Meters with high nutritional value of the principle of scientific diet is balanced, rice flour strengths and consumption should be half and half is tie-in, complement each other, need to use.
 
 
 
The original link: http://www.cntcmvideo.com/zgzyyb/html/2014-05/08/content_85398.htm