Traditional Culture Encyclopedia - Traditional stories - Is the rice cake high in sugar? Can you eat rice cakes with high blood sugar?
Is the rice cake high in sugar? Can you eat rice cakes with high blood sugar?
Is the rice cake high in sugar?
The GI of rice cake is 85, which belongs to the food with high glycemic index and can quickly raise blood sugar. The general raw material of rice cakes is steamed glutinous rice, glutinous rice flour or yellow rice, which is pressed. According to the analysis of nutritional components, each 100g rice cake contains total calories 154KJ, including water 60.9g, protein 3.3g, fat 0.6g, dietary fiber 0.8g, carbohydrate 33.9g, and trace elements such as nicotinic acid, vitamin E, sodium, calcium, iron, phosphorus, potassium and magnesium. Glutinous rice and yellow rice are both spleen-strengthening foods mentioned by Chinese medicine. Rice cakes are different from other foods. Whether it is hot food or cold food, the postprandial glycemic index is very high, and there is not much difference. Rice cakes have a great influence on the fluctuation of blood sugar. For sugar friends with poor blood sugar control, it is recommended to mind your mouth and not eat rice cakes.
Can you eat rice cakes with high blood sugar?
You can eat rice cakes with high blood sugar, but it is not recommended to eat more. You must eat them in moderation. The sugar index of rice cakes is relatively high, because rice cakes are made of glutinous rice flour. Patients with hyperglycemia must control the amount of foods with high glycemic index, otherwise the postprandial blood sugar level will usually fluctuate greatly. In addition, patients with hyperglycemia eat rice cakes, and eating too much will cause indigestion. Because the digestion process of glutinous rice food after entering the gastrointestinal tract is more complicated than ordinary white rice, it is easy to cause the burden of the gastrointestinal tract. Generally speaking, for patients with hyperglycemia, it is recommended to choose foods that are easy to digest, and try to choose staple foods with more crude fiber content, such as buckwheat noodles, black rice and corn. In fact, patients with hyperglycemia eat carbohydrates every day, and carbohydrates can account for 50%-60% of the total calories.
What is the rice cake made of?
Glutinous rice flour. To make glutinous rice cakes, you need 130g glutinous rice flour, 50g refined flour, 25g sugar, 30g cranberry and 180g clear water. If glutinous rice flour is used to make rice cakes, you don't have to waste time and effort to make rice cakes. It is more convenient to make them at home. Rice cakes can be added with various ingredients or not. Some people like to add red dates and other foods to it. You can put them according to your own preferences. Similarly, clear water can also be replaced with milk or coconut milk, so that the rice cake will have a strong milk flavor and taste more delicious. First, mix glutinous rice flour, white sugar, dried cranberries and corn starch, then pour in two-thirds of clear water, and after stirring evenly, look at the dough humidity of glutinous rice balls, and then add other clear water to make glutinous rice balls. After the dumplings are mixed, they can be poured into a container and steamed in a steamer. Because three smaller bowls are used to hold the rice cakes this time, the steaming time only takes half an hour. The specific steaming time is related to the size of container and the thickness of rice cake. The greater the weight, the longer the steaming time.
Where is the specialty of rice cake?
Rice cakes are produced all over the country, but the earlier producing areas originated in the north. China has a vast territory, different customs and habits, and a wide variety of rice cakes. Typical ones are the white cake in the north, the yellow rice cake of farmers in Saibei, the water mill rice cake in the south of the Yangtze River, the glutinous rice cake in the southwest and the red turtle rice cake in Taiwan Province Province. Cicheng rice cake has a history of more than a hundred years, and is famous for its exquisite selection of materials and meticulous production. After washing with high-quality late japonica rice, soak it in water for 3-4 days or a week, grind it into powder with water, and press off the water until it is dry but not wet. After crushing, put it in a steamer and steam it thoroughly, or steam it or roll it into strips with uniform size.
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