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【百樣米養所有人】
之前解釋了米飯對人體的好處，當再仔細了解各種米的分別時，又可以按體質和腸胃狀況選擇。今次為大家挑選了比較常見的6款米，講講它們的功效和特點。
6款米之中白米、糙米和紅米較多用作主食。三者之中紅米纖維最高，亦含有鐵和花青素，有排走毒素、補血之用。糙米和紅米亦因纖維量高，口感較硬，建議可按喜好混加白米之中，減少消化不良情況。
最近常見的小米蛋白質含量最高，更有胡蘿蔔素、阿魏酸和兒茶素等酚類化合物有助抗氧化。大家可以用於沙律或煮粥，容易吸收消化。
而薏米和黑糯米多見用於甜品，有滋補作用。但脾胃虛寒人士不宜經常食用。
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【Different kinds of rice for everyone】
After telling you about the advantage of rice, and we now deeply look into the differences between them, we could also choose them based on our digestive ability. The following would be 6 kinds of rice with their characteristics and function.
Among them, white rice, red rice and brown rice are usually the staple food. Red rice contains most dietary fibre, anthocyanin and iron which helps eliminate toxins from the body and nourish our blood. Since brown rice and red rice would be hardly digested, it is suggested to mix them with white rice depending on your preference.
Millets with the highest protein content and other nutrients like beta-carotenoids, ferulic acid and catechin could help anti-oxidation. You can also use it in salad or congee that is easily digested.
Semen coicis and black glutinous rice are usually found in the dessert with the function of nourishing spleen yin. Yet people having digestive problems should consume them less.
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