误区一:米越白,质量越高 解析:米的洁白程度和米外层的米糠去除程度有关,米糠去除程度越高,虽然米是白了,但营养损失亦越多。米糠中含有丰富的B族维生素和膳食纤维,米的胚芽含有维生素E和多不饱和脂肪酸。 提醒:经常食用精白米的人容易发生维生素B1和维生素B2的缺乏,因此,米不是越白越好。 Misunderstanding one: the more white rice, the higher the quality Analysis: The degree of white rice rice and the outer layer of rice bran removal degree, the higher the degree of bran removal, although the rice is white, but also the more nutritional loss. Rice bran is rich in B vitamins and dietary fiber, rice germ contains vitamin E and polyunsaturated fatty acids. Reminder: Regular consumption of refined rice are prone to vitamin B1 and vitamin B2 deficiency, therefore, rice is not as white as possible.