Mixing some grains or vegetables into rice can increase its nutritional value many times over.
Black Rice: First, cook the rice until it is soft, then add black fungus and cook it into rice or porridge. Black fungus is a type of edible and medicinal mushroom with high nutritional value. It is rich in iron and high in lysine and leucine. It can reduce blood viscosity and has a significant preventive effect on cardiovascular and cerebrovascular diseases.
Taro Rice: Taro has a fine and soft texture and is easy to digest, making it suitable for people with gastrointestinal or tuberculosis, as well as the elderly and children. When constipated or experiencing redness and swelling on the body in the summer, eating taro rice can especially help with bowel movement and detoxification. However, taro contains a lot of starch, so eating too much can easily cause bloating; it should be consumed in moderation.
Pumpkin Rice: Pumpkin has the highest carotene content among all gourds. The pectin in it can increase the viscosity of rice, slowing down the absorption of carbohydrates. Mannitol has a laxative effect, which can reduce the harm of toxins in feces to the human body and prevent colon cancer.