Millet generally belongs to coarse grains.

Millet is a common cereal, which has high nutritional value. It can be used to cook porridge or make pasta, which can improve the taste of food and has many benefits to the body. The contents of trace elements, protein, starch and other nutrients are relatively high, and the fibrous tissue is higher than that of ordinary flour and rice, which is a common coarse grain food.

The eating method of millet is relatively simple, and it can be made into millet porridge. It is best to clean the fresh millet with clear water, then put it in a pot and add a proper amount of clear water. After boiling with high fire, it can be cooked with low fire for 2 minutes to half an hour. Millet can also be made into flour, and then made into steamed bread or steamed buns, which can improve the taste of food.

how to distinguish coarse grains from flour and rice?

Different nutritional values: Compared with coarse grains in flour and rice, flour and rice contains more starch, while coarse grains contain more dietary fiber and more vitamins than flour and rice.

Different taste: Generally, coarse grains are simple to process, with a rough taste and dry when swallowed. Compared with coarse grains, flour and rice has a longer processing time, more complicated production process and smoother taste.

Different functions: Because coarse grains contain more dietary fiber, it is often difficult to be digested quickly, and it takes a long time to digest after eating. Compared with coarse grains, flour and rice is finer and easier to be digested and absorbed by the body.

refer to Baidu encyclopedia-Xiaomi for the above contents.