Monascus rice is rich in nutrition and has the special effects of invigorating spleen, promoting digestion, promoting blood circulation and removing blood stasis. It has always been considered as a highly safe complementary food. Monascus rice is also one of the traditional natural pigments used in China, which is mainly used to make red fermented bean curd and sausage.

In the late 1970s, Japanese scholar Professor Endo Akira and others isolated an effective substance named Monacolin-k from monascus rice, which provided a scientific basis for functional monascus rice to regulate blood lipid.

Extended data

Monascus rice is a unique traditional food in China, which has a history of thousands of years. It is made from indica rice, japonica rice, glutinous rice and other rice by red yeast fermentation.

Monascus rice is oval, elliptic cylinder or irregular, slightly flat, 5-8mm long, 2-3.5mm wide and 1.5-3mm thick. The surface is purplish red or brownish red, uneven, and some vertical and horizontal textures are shallow. Brittle, easy to fracture along transverse lines, uniform cross section, red to dark red edge, slightly concave in the middle, white to light red. The flavor is special, the taste is light and slightly sweet, and it is better to be red and crisp for a long time.

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