Stir-fried Cress with Bacon
by Manxiang Hut
Favorite
Difficulty
Easy
Time
10m
Serving
2
Today, I fried a simple vegetable with Arowana rice oil. I feel that the color and luster of the rice oil is good, the oil tastes light, and there is less oily smoke when it is fried. It only smells the fragrance of rice, which is more refreshing and not greasy. Hope the γ-Oryzanol in it can bring more health.
A piece of rice contains only 5% of rice husks and rice embryos, and these 5% of rice husks and rice embryos contain 64% of the nutrients of rice. However, as the rice is processed, these nutrients are lost in vain. Not being used by people, the United Nations Industrial Organization calls rice hulls and rice germs an underutilized "natural source of nutrients." Only 1kg of rice oil can be obtained for every 150kg of rice, which is extremely rare and precious!
Rice oil originated in Japan. It is precisely because of the Japanese people’s dedication and innovative spirit on rice that they extract essential nutrients from rice husks and rice embryos and become healthy cooking oils. In today’s Japan, rice oil is designated for use by the Ministry of Health and Welfare of Japan. Special cooking oil for nutritious lunches in elementary and middle schools in Japan. Rice oil is one of the three healthy oils recommended by the World Health Organization (WHO).
Arowana Govedo rice oil retains the rich nutrients and biologically active substances of rice through advanced production technology, especially the unique high content of oryzanol, which is also rich in plant sterols and natural vitamin E (including tocotrienols). The proportion of fatty acids is reasonable and balanced.
Rich in γ-Oryzanol (3000ppm~7000ppm)
γ-Oryzanol is abundantly present in rice oil. It is a strong antioxidant and is beneficial for regulating autonomic nerves, calming nerves, helping sleep, and relieving fatigue. It can help urban people improve their "sub-healthy" status through daily diet.
Rich in phytosterols (≧8000ppm)
Phytosterols can reduce the body's absorption of cholesterol and are beneficial to cardiovascular health.
Rich in natural vitamin E (including tocotrienols, 30mg per 100g)
Tocotrienol is a natural antioxidant that can help eliminate free radicals. At the same time, it can reduce blood cholesterol levels and maintain nervous system balance.
A reasonable balance of fatty acids. Rice oil is not only a nutritious edible oil, but also a natural healthy oil. Among the fatty acids contained in rice oil, saturated fatty acids account for 15%-20%, unsaturated fatty acids account for 80%-85%, of which linoleic acid content is 38%, oleic acid content is 42%, the ratio is about 1:1.1, close to world health The golden ratio recommended by the organization.
The characteristics of Arowana rice oil:
High nutrition, low oil fume, light rice fragrance, refreshing and non-greasy, high temperature cooking with less oil fume, stable oil quality, and the dishes maintain the original flavor. The natural antioxidants in rice oil greatly improve the freshness and preservation time of food. And the color is clear, the oily smell is light, and it is not greasy.
Rice oil has a low melting point and low viscosity, which can reduce the body's absorption of oil. At the same time, rice oil produces less polymer, which is suitable for Chinese cooking and it is more convenient to clean the kitchen.
Rice oil is an ideal cooking oil, which is very suitable for frying and baked foods. Its polyunsaturated and monounsaturated fatty acid structure can stabilize the food flavor. [1]"
A piece of rice contains only 5% of rice husks and rice embryos, and these 5% of rice husks and rice embryos contain 64% of the nutrients of rice. However, as the rice is processed, these nutrients are lost in vain. Not being used by people, the United Nations Industrial Organization calls rice hulls and rice germs an underutilized "natural source of nutrients." Only 1kg of rice oil can be obtained for every 150kg of rice, which is extremely rare and precious!
Rice oil originated in Japan. It is precisely because of the Japanese people’s dedication and innovative spirit on rice that they extract essential nutrients from rice husks and rice embryos and become healthy cooking oils. In today’s Japan, rice oil is designated for use by the Ministry of Health and Welfare of Japan. Special cooking oil for nutritious lunches in elementary and middle schools in Japan. Rice oil is one of the three healthy oils recommended by the World Health Organization (WHO).
Arowana Govedo rice oil retains the rich nutrients and biologically active substances of rice through advanced production technology, especially the unique high content of oryzanol, which is also rich in plant sterols and natural vitamin E (including tocotrienols). The proportion of fatty acids is reasonable and balanced.
Rich in γ-Oryzanol (3000ppm~7000ppm)
γ-Oryzanol is abundantly present in rice oil. It is a strong antioxidant and is beneficial for regulating autonomic nerves, calming nerves, helping sleep, and relieving fatigue. It can help urban people improve their "sub-healthy" status through daily diet.
Rich in phytosterols (≧8000ppm)
Phytosterols can reduce the body's absorption of cholesterol and are beneficial to cardiovascular health.
Rich in natural vitamin E (including tocotrienols, 30mg per 100g)
Tocotrienol is a natural antioxidant that can help eliminate free radicals. At the same time, it can reduce blood cholesterol levels and maintain nervous system balance.
A reasonable balance of fatty acids. Rice oil is not only a nutritious edible oil, but also a natural healthy oil. Among the fatty acids contained in rice oil, saturated fatty acids account for 15%-20%, unsaturated fatty acids account for 80%-85%, of which linoleic acid content is 38%, oleic acid content is 42%, the ratio is about 1:1.1, close to world health The golden ratio recommended by the organization.
The characteristics of Arowana rice oil:
High nutrition, low oil fume, light rice fragrance, refreshing and non-greasy, high temperature cooking with less oil fume, stable oil quality, and the dishes maintain the original flavor. The natural antioxidants in rice oil greatly improve the freshness and preservation time of food. And the color is clear, the oily smell is light, and it is not greasy.
Rice oil has a low melting point and low viscosity, which can reduce the body's absorption of oil. At the same time, rice oil produces less polymer, which is suitable for Chinese cooking and it is more convenient to clean the kitchen.
Rice oil is an ideal cooking oil, which is very suitable for frying and baked foods. Its polyunsaturated and monounsaturated fatty acid structure can stabilize the food flavor. [1]"
