Why am I accused of wasting food after eating all my meals?

Who knows that every grain of Chinese food is hard? This poem, which we have been familiar with since childhood, was mentioned again on World Food Day a few days ago.

In order to achieve global "zero hunger" by 2030, the Food and Agriculture Organization of the United Nations (FAO) advocates that people should not waste food and develop healthier and more sustainable eating habits.

In the one-meter market, we hope that a handful of vegetables, an egg and a mouthful of white rice can be traced back to the source, so that every bite of food has a name. After getting to know the farmers and their hard work, cherishing food has become a visceral instinct.

In order to reduce food waste, we held a theme activity of food surplus, calling on everyone to turn leftover food into full meals and reduce food waste as much as possible.

We can do more to cultivate healthier and sustainable eating habits, for example, to get to know a grain of rice again.

Even if every grain of rice is eaten, is it still a waste of food?

Rice is one of the most common staple foods in China. No leftovers is also our earliest understanding of cherishing food. But you know, even if we ate every grain of rice in the bowl, we still wasted some food. This is a waste, even before uncooked rice is cooked.

The white rice that we often eat is cooked with rice. Rice is made of rice. However, a careful study of the process of rice processing found that from rice to rice, there are a lot of nutrients lost in the middle!

Rice-rice husk-all chaff layers-embryo = rice

The rice we are most familiar with is polished rice, which is obtained by finely grinding rice and removing the outer part during processing. After layers of processing, the nutritional components of rice are almost only starch.

Rice-rice husk-part of husk layer = germ rice

Germ rice is rice containing germ parts. The structure of rice consists of chaff, pericarp, seed coat, aleurone layer, endosperm and germ. Germ accounts for 3% of the weight of rice, but it contains nutrients such as fat, protein and dietary fiber. Generally, rice does not contain germ after repeated grinding. Because of the technical difficulty of controlling germ grinding, the cost and price of germ rice are much higher.

Rice-rice husk = brown rice

Brown rice is hulled rice, which retains a rough outer layer and is darker than polished rice. It is called "brown rice" in Japan and "brown rice" in English. As a coarse grain, brown rice not only contains nutrients in germ rice, but also retains protein, fat, vitamin B, vitamin E, cellulose, dietary fiber and minerals in chaff.

Polished parts for better taste only account for 3% of rice, but nutrients can account for 50%. From brown rice to rice, we lost 67% of vitamin B3, 80% of vitamin B 1, 90% of vitamin B6, half of manganese, half of phosphorus, 60% of iron, and all dietary fiber and essential fatty acids during processing. A bowl of rice is about 4000 grains of rice. Can you imagine how much nutrition we will lose every bowl of rice?

Less exquisite, more rough.

Nutrition is only the least loss we can afford. After all, we can also supplement the lost part from other foods. The more serious problem is that the excessive pursuit of exquisiteness has caused food waste in the grain industry.

According to the statistical data of the State Grain Administration in 20 14 years, the annual waste of grain in processing in China is more than150 billion Jin.

In some enterprises, in order to make rice look whiter and brighter, at least primary screening, vibrating screen, gravity coarse screening, white rice grading screening, polishing, etc. 16 processes are needed. Every time a polishing is added, the rice yield is reduced by 65438 0%, and the annual grain loss is more than 7 billion Jin.

Do we really need rice that shines like diamonds and jewels? If the price of pursuing exquisite diet is the loss of nutrition and the waste of food, we would rather choose less exquisite flour and rice and more coarse grains!