Quality characteristics

Mingshui Aroma Rice, with its unique characteristics and excellent pure taste, has become a famous brand with a reputation for being the highest in the country. The main quality features are: incense, excellent, fresh, cool, and rare.

Fragrant: The rice of Mingshui Rice is slightly yellowish, full of grains, hard and transparent, oily and bright, rich in fragrance, and refreshing. Its strong aroma, which is less than that of other fragrant rices, is the biggest feature of Mingshui fragrant rice. It is caused by the seed nature of Mingshui fragrant rice, and is closely related to the special water quality and soil quality in the area. When the flowers bloom in the field, they are able to drift away from the outside; when cooking, the sweet smells are elegant, and the folks have the praise of “a flowering a few miles of incense, a whole cooking fragrant village”. In 1959, India held the International Rice Exhibition. Mingshui Rice was ranked first.

Excellent: Mingshui rice is of good quality and rich in nutrition. According to laboratory analysis of the laboratory of the Chinese Academy of Agricultural Sciences on February 11, 1981, the water-soluble rice contains 8.83% of protein, 0.3% of lysine, 69.73% of starch, and 2.87% of fat. Therefore, it is of great benefit to human health.

Fresh: The bright rice is bright in color and milky white, which is pleasing to the eye.

Shuang: Mingshui rice is not greasy food, delicious, fresh and delicious, it is to increase appetite.

Jane: The output of Mingshui Xiangmi is very low (generally, the yield per mu is only about 150 kg), and its quality characteristics such as its aroma are closely related to the local water quality and soil quality. The original species “Dahong Mount” is produced because of its origin. Springs everywhere, soil fertilizer and water enough, so the rice produced, also known as "spring head meters." Although the quality of Mingshui fragrant rice is good, due to various conditions, the planting area is small and the yield is low. Generally, the yield per mu is only 50 to 100 kg. Since 1971, the county science committee has used dry seeds of Mingshuixiang rice for radiation mutation breeding, and selected two new varieties of “Xiangxiang No. 1” and “Xiangxiang No. 3”. Not only retained the "big Hongmang" advantages, but also resistance to lodging, high-yield early maturing, per mu yield up to about 350 kg. Therefore, the “Big Hong Mang” is scarce and more precious, and it can only be used by some high-level hotels to entertain guests. It is a nutritious, rare and advanced nourishing treasure.

Nutritional value

Ming Shui Xiang Rice per 100 grams of nutrients: energy 116 kcal; protein 2.6 grams; fat 0.3 grams; carbohydrates 25.9 grams; dietary fiber 0.3 grams; thiamine 0.02 mg; riboflavin 0.03 mg; niacin 1.9 mg; Calcium 7 mg; Phosphorus 62 mg; Potassium 30 mg; Sodium 2.5 mg; Magnesium 15 mg; Iron 1.3 mg; Zinc 0.92 mg; Selenium 0.4 μg; Copper 0.06 mg; Manganese 0.58.

Rice has a very high nutritional effect and is a basic food supplementing nutrients. The rice porridge is more easily digested and absorbed, and it has the effects of supplementing spleen, stomach, and clearing the lungs. Rice soup has beneficial functions of nourishing qi, nourishing yin, and moistening dryness. It is good for the development and health of babies. It stimulates the secretion of gastric juice, helps digestion, promotes the absorption of fat, and promotes milk powder. Casein forms a loose, soft, small clot, making it easy to digest and absorb, so it is ideal to use rice soup to flush milk powder or to give infants a supplemental diet. Chinese medicine believes that rice is sweet and sweet, and has the effect of supplementing Chinese qi, strengthening spleen and nourishing the stomach, benefiting the essence and strengthening vitality, and treating five internal organs, blood circulation, Cong ears and eyesight, stopping irritability, quenching thirst and stopping diarrhea. Make "Strong color". Rice is an appropriate food for the elderly and the weak. Patients with weak stomach or hot thirst after illness are more suitable. When there is not enough milk, the mother can use rice soup to help feed the baby. Rice is the main source of B vitamins, and it is an important therapeutic resource for preventing beriberi and eliminating oral inflammation.

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