Integral rice syrup is a sweetener extracted from integral rice, which eliminates the flavor of integral rice but retains the nutrients of the comprehensive rice, mainly composed of starch and sugar.
Why is popular integral rice syrup among customers? Because the nutritional value of integral rice in raw materials is much greater than that of white rice. 60% -70% of vitamins, minerals and amino acids in rice accumulate in external tissues, and the nutritional value of white rice that we eat every day is lost during processing, especially the repeated paneo before cooking.
The layer Exterior vitamins and minerals are also lost, and the rest are mainly carbohydrates and some proteins. However, the calcium content in the integral rice is 1.7 times that of white rice, iron content is 2.75 times, 3.2 times that of nicotinic acid and 12 times that of vitamin B1. Vitamin E in integral rice is 10 times greater than that of white rice and cellulose is 14 times higher. The most important thing is that rice bran and comprehensive rice germ are rich in vitamin B and vitamin E, which can improve the immune function of the body, promote blood circulation and help people eliminate depression and irritability.