Would you like some rice when you cooked rice or millet gruel?
Can, rice porridge plus alkali and do not add alkaline vitamin bl, b2 is almost the same, in order to taste, can be appropriate alkali, harmless to the human body
But there is a situation, that is, in the boiled polenta, corn paste, the production of Wo Wo first corn products, should add a small amount of alkali. This is because the corn contains niacin is very high, but there are 63% to 74% can not be absorbed by the body combined with niacin, long-term consumption of this corn food may occur niacin deficiency - podular disease: dermatitis , Diarrhea and dementia. Early symptoms include lazy weakness, loss of appetite, chapped lips, tongue swelling and pain. If the disease continues to develop, will make the skin in the sun dermatitis, face, hands and feet skin will appear red, long blisters, peeling, brown pigmentation, rough and wrinkles and other symptoms. In order to avoid this situation, the best way is to add some alkali in the corn food, that is, in the boiled polenta, corn batter, do Wo head, the amount of some alkali. This can make the combination of corn in the release of niacin released into a free niacin, alkali-added corn food generally niacin release rate of up to 37% to 43%, and also save vitamin B1 and vitamin B2, very It is good.
Sometimes some people in the cooking boiled rice gruel, grasp some of the alkali on the porridge, the big canteen chef especially like to do so. On the one hand figure cooked fast, on the other hand add alkali after cooking porridge more sticky delicious, taste and good. However, they do not know that this is to destroy the rice (rice, millet) in the most valuable nutrients, such as vitamin B1 and vitamin B2. And because vitamin B1 is known as the spirit of nutrients, the nerve tissue and mental state has a very important impact, lack of fatigue, forgetfulness, anxiety and other symptoms, so boiled millet gruel must not add alkali.
