Organic Rice Amino Acid Nutrition and Agricultural Non-heritage Tourism

  • Luo Qian
Keywords: Organic rice; Amino acid nutrition; Agricultural non-heritage tourism; Cultural heritage


Rice protein has a high content of essential amino acids. When co-eating with other foods, it can play a complementary role in protein, so that the amino acid ratio is closer to the pattern required by the human body, thereby increasing the biological value of protein. Amino acid is a biologically active ingredient with some delicious flavors in diet, glutamic acid is similar to floral fragrance, glycine has sweet taste, and gluten, asparagus, asparagus, glycine, lysine can improve food nutrition. This article analyzes the amino acid nutrition of organic rice and agricultural non-heritage tourism. Tourism development in cultural heritage sites is a double-edged sword. The impact of tourism development on rural intangible cultural heritage is both positive and negative. There are problems with instrumental rationality, the departure of tradition and modernity, and the intergenerational imbalances of cultural heritage in cultural heritage of heritage sites. For agricultural cultural heritage, protecting its ecological and cultural diversity is not to protect ecology and culture statically, but a dynamic process of protection, a process of subsistence and abandonment of heritage culture. Therefore, it is necessary to promote the integration of the instrumental rationality and value rationality of the Chinese heritage of tourism development in heritage sites, so that the heritage culture can be inherited and developed normally.