1 The nutritional loss during the porridge
The finely processed white rice, with its low nutritional value, mainly provides a large amount of starch (75%), a small amount of protein (8%), and some B vitamins. The process of heating and boiling into porridge for a long time has little effect on starch, protein, and minerals, but it does damage B vitamins. The longer the cooking time, the more B vitamins will be destroyed.
Therefore, the more delicately cooked and rotted the white rice porridge, the lower the B vitamin content. If you add alkali during the porridge, B vitamins will be destroyed. Therefore, white rice porridge has lower nutritional value than white rice or white steamed bread.
2 Who should drink white rice porridge?
Compared with white rice, the advantage of white rice porridge is easy to digest.
Rice porridge is heated for longer cooking time and has more water content, so the starch is more fully gelatinized and is more easily broken down into glucose by the amylase in the small intestine and absorbed into the blood. Cooking over a long period of time also dissolves a few proteins or amino acids and becomes more digestible.
Many people feel that they should take a tonic after suffering from a fever, and add up the disease to the body's consumption. Chicken soup soup is often included in the first choice. In fact, from the point of view of the body can be accepted, there seems to be no "gold content" porridge, often more than chicken soup fish. Soup is more conducive to physical rehabilitation.
Therefore, compared with white rice and other solid foods, rice porridge can reduce the burden of gastrointestinal digestion, especially for patients with digestive dysfunction gastrointestinal diseases, such as gastroenteritis, severe peptic ulcer, pancreatitis, severe hepatitis, etc. Some extremely weak patients. For the first time after surgery, liquid food is needed, and easily digestible white rice porridge (even rice soup) can be the first choice.
3 Who should not drink rice porridge?
It must be pointed out that the easy-to-digest nature of white rice porridge is only beneficial to some of these patients. For healthy people or patients with normal digestive function in the gastrointestinal tract, white rice porridge has no advantage and it is better to eat white rice (or other More nutritious food). It is wrong to think that all patients eat porridge better generally and generally to eat porridge. According to experts, in hospitals abroad, you cannot see the scene where patients have porridge (or other foods that are considered easily digestible).
The easy digestion and absorption of white rice porridge is actually a “double-edged swordâ€, which means it will also show a detrimental effect. White rice porridge is easy to digest and absorb, and the effect of increasing blood sugar after eating is even stronger. This is not only unfavorable for the control of blood sugar in diabetic patients, but also has an adverse effect on postprandial blood glucose in healthy people.
All in all, don't be fooled by the most supportive argument for white rice porridge. In the case of poor gastrointestinal function, or for the first time after major surgery, white porridge may be the preferred food. In addition, rice porridge has no additional benefits for patients and healthy people, and it is even less than white rice.
When a fever occurs and just after he recovers, he or she is afraid of digesting meat. Because meat digestion consumes more temper than food, although meat can increase body calories and provide nutrients, the cost is high. When the body itself has been depleted, "energy saving" is the top priority. The so-called energy saving is to save the temper, so it uses food and spleen, because the temper is enough, as the foundation of acquired health, and is conducive to the recovery of the disease.
Conclusion: Although rice porridge has no nutritional value, white porridge is beneficial to the health of sick patients, especially those with poor digestive function.
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