Rice yellowing cook out or white can eat it!

The original color of rice is white, if there is a yellowish color, we call it yellowish rice, and yellowish rice is not edible.

The yellowing of rice is due to the high moisture content of rice in the storage process, under the action of enzymes to produce heat, resulting in the reproduction of mold, the phenomenon of mold and yellow. This yellow fungus contains aflatoxin, which is toxic, and its toxicity is manifested in fever, abdominal pain, vomiting, loss of appetite, etc. It is one of the main risk factors for liver cancer.

Judge whether the rice yellowing method is as follows:

1. chaffing:

Because the rice grain is wet, attached chaff powder or the chaff on the rice grain is not crushed to float, you can see that the rice grain looks rough, not polished.

2. eye:

Because the rice embryo part of the organization is loose, containing protein, fat, mold first from this erosion, so that the embryo part of the discoloration, commonly known as "eye".

3. Ribbing:

The grooves on the side and back of the rice grains are white, and then grayish-white, so it is called ribbing, and the color of the rice is dark.

Note: Although the consumption of moldy rice is not toxic at one time, but long-term consumption will cause cancer.