🍚
黑米
333
foodCalorieDetail.page.perUnit
foodCalorieDetail.page.kj
foodCalorieDetail.page.unitNote
foodCalorieDetail.page.nutritionTitle
9.4foodCalorieDetail.page.nutritionProtein
2.5foodCalorieDetail.page.nutritionFat
72.2foodCalorieDetail.page.nutritionCarbs
3.9foodCalorieDetail.page.nutritionFiber
foodCalorieDetail.page.servingTitle
每100g
333 foodCalorieDetail.page.servingUnit
foodCalorieDetail.page.exerciseTitle
foodCalorieDetail.page.exerciseDesc
🏃
foodCalorieDetail.exercise.jogfoodCalorieDetail.page.exerciseMinutes
🚶
foodCalorieDetail.exercise.walkfoodCalorieDetail.page.exerciseMinutes
🏊
foodCalorieDetail.exercise.swimfoodCalorieDetail.page.exerciseMinutes
🚴
foodCalorieDetail.exercise.cyclefoodCalorieDetail.page.exerciseMinutes
🪢
foodCalorieDetail.exercise.jumpfoodCalorieDetail.page.exerciseMinutes
foodCalorieDetail.page.aboutTitle
营养丰富的深色稻米品种，含天然花青素。
foodCalorieDetail.page.efficacyTitle
花青素天然来源
黑米的深色外皮富含花青素，其抗氧化活性在米类中较为突出。与精白米相比，黑米保留了完整种皮，膳食纤维（约3.9g）和微量营养素显著更丰富。
花青素丰富需提前浸泡
黑米外皮较硬，建议提前浸泡4-6小时再煮。与白米按1:3比例混合煮饭，不仅颜色好看、口感丰富，还能温和增加全谷物和抗氧化物质的摄入。黑米煮粥颜色会变紫，是天然色素。