Can pregnant women eat red bean and black rice porridge?

Among the various types of rice, in addition to the common white rice we see, black rice is also a kind of rice that many people like to add when making porridge. When paired with red beans, the red bean and black rice porridge made is rich in nutrients and is a good choice for dehumidification. But can pregnant women eat red bean and black rice porridge? Black rice is rich in trace elements and is very helpful for pregnant women. However, if there is no dampness in the body, it is best to eat less red bean and black rice porridge.

Can pregnant women eat black rice?

Black rice belongs to the glutinous rice category. There are two types: black japonica rice and black glutinous rice. It is oblong in shape, with a gray-brown husk and black or dark-brown rice. Glutinous rice is rich in nutrients. In addition to its edible value, black rice also has good medicinal value, for example, it is very good at replenishing blood.

The carbohydrates in black rice provide energy for expectant mothers, participate in the composition and activity of cells, and strengthen intestinal function.

The protein in black rice promotes the metabolism of body cells, upgrades the immune system, ensures the normal functioning of pregnant women's life activities, and promotes the healthy development of the fetus.

The dietary fiber in black rice cleans the digestive wall of pregnant women, promotes digestion, facilitates the excretion of carcinogens and toxic substances, improves constipation symptoms, and prevents colon cancer.

Black rice is rich in trace elements and nutrients. Eating more can replenish blood and improve eyesight, and can prevent anemia in pregnant women. The high potassium content in black rice can promote human metabolism and maintain the normal functioning of human nerve and muscle functions.

The multiple vitamins and trace elements in black rice can promote the physical development and bone growth of the fetus. In addition, black rice also contains niacin, which can promote the intellectual development of the fetus.

Black rice has the effects of stimulating appetite, strengthening the spleen, improving eyesight and activating blood circulation. In addition, black rice can especially improve the condition of postpartum anemia, so it is also suitable for postpartum women to eat. In addition, regular consumption of black rice can also improve white hair, back pain, night blindness, etc.

Precautions for pregnant women to eat black rice

1. How to choose black rice

1. The black color of black rice is concentrated in the cortex, while the endosperm is still white. Therefore, consumers can scrape off all the outer cortex of the rice grains and observe whether the rice grains are white. If not, it is very likely to be artificially dyed black rice. Take a small amount of millet and put it on soft white paper, blow on it to moisten it, and then rub the millet with the paper several times. If there is yellow on the paper, it means that the millet to be tested is dyed with yellow pigment. In addition, you can also add a small amount of water to the sample and observe the color change of the water.

2. Consumers can also look at the color, appearance, smell and taste when purchasing. Generally, black rice is shiny, has few broken rice particles, is insect-free, and contains no impurities. You can take a small amount of black rice in your hand, blow a breath of hot air on the black rice, and then smell it immediately. High-quality black rice has a normal fragrance. You can also take a small amount of black rice and put it in your mouth to chew it slowly. High-quality black rice tastes good, slightly sweet, and has no peculiar smell. Normal millet grains are uniform in size and color, and are milky white, yellow or golden yellow, shiny, with very few broken rice, no insects, and no impurities. The smell and taste are the same as black rice.

3. Since most of the nutrients contained in black rice are concentrated in the black cortex, it is not suitable for fine processing. It is better to eat brown rice or standard third-grade rice.

2. Cooking of black rice

In order to preserve more nutrients, black rice is mostly eaten directly as "brown rice" after being husked. This black rice with a coarser texture is best suited for making porridge. When cooking porridge, in order to make it soften faster, it is best to soak it in advance so that it can fully absorb water. In order to prevent the pigment contained in black rice from dissolving in water during soaking, you can gently wash it with cold water before soaking, but do not rub it; the water used for soaking the rice should be cooked with the rice, and do not discard it to retain the nutrients in it.