Rice and flour are indispensable cereals in our diet. With the development of science and technology, the food supply is no longer a problem, and the processing precision is getting higher and higher. This makes the rice and flour produced by the high degree of grinding more white than the grinding degree, and the taste is better. Therefore, regardless of the appearance or taste, such rice and flour are popular with the majority of people. However, rice, flour will be whiter, the better? wheat and rice From a nutritional point of view, it is not. The grain has four parts, from the outside to the inside, the husk, the aleurone layer, the grain embryo and the endosperm. Their nutrients are not the same, but they do their jobs. The outermost layer of the grain contains cellulose, hemicellulose and minerals; the aleurone layer is close to the husk, containing protein and B vitamins; the grain embryo is the place where the grain sprouts, and is rich in B vitamins and vitamins. E,
