It is a traditional practice to comprehensively utilize the grain, spike (inflorescence), spike neck and stem of sorghum in China. Sorghum seeds are processed into sorghum rice, which is food in China, Korea, the former Soviet Union, India and Africa. The main eating method is to cook or grind rice into powder and then make it into other foods, such as noodles, noodles, rolls, pancakes, steamed cakes, sticky cakes and so on. Besides food, sorghum can also be used to make starch, sugar, wine and alcohol.
⊙ In the early 1950s, sorghum grains were once the staple food in Northeast China.
Maotai, Fenjiu and other famous wines take sorghum as the main raw material.
Sweet sorghum stalk contains a lot of juice and sugar, which is a new type of sugar crop, feed crop and energy crop.
In China, Korea, the former Soviet Union, India and Africa, they are all food.
Recipe: Roasted ribs with sorghum liquor, sorghum rice porridge, sorghum porridge, sorghum pork belly porridge, sorghum rice cake, etc. The main utilization parts of sorghum are seeds, rice bran and straw. Among them, the main nutrients in the seeds are: crude fat 3%, crude protein 8~ 1 1%, crude fiber 2~3% and starch 65~70%.
The content of protein in seeds is generally 9~ 1 1%, in which lysine is about 0.28%, methionine is 0. 1 1%, cystine is 0. 18%, and tryptophan is 0. 10%, 0.30%. The content of leucine and valine in sorghum seeds is slightly higher than that in corn, and the content of arginine is slightly lower than that in corn. The content of other amino acids is similar to that of corn. The crude protein content in sorghum bran is about 65438 00%, 9.3% in fresh sorghum distiller's grains and 8.5% in fresh sorghum vinegar residue. The protein content of sorghum stalk and sorghum hull is less, about 3.2% and 2.2% respectively.
Sorghum protein is slightly higher than corn, and its quality is also poor, lacking lysine and tryptophan, and its protein digestibility is low. The reason is that there are many intermolecular crosslinks between sorghum gliadin, and there is a strong bond between protein and starch, which makes it difficult for the enzyme to enter into decomposition.
The fat content is 3%, slightly lower than that of corn, and the saturated fatty acids in fatty acids are also slightly higher, so the melting point of fat is also slightly higher. The linoleic acid content is also slightly lower than that of corn. The by-product of sorghum processing is high in crude fat. The crude fat content of air-dried sorghum bran is about 9.5%, and that of fresh sorghum bran is about 8.6%. 4.2% in distiller's grains and 3.5% in vinegar residue. The content of crude fat in seeds is less, only about 3.6%, and the content in sorghum stalks and sorghum shells is also less.
Nitrogen-free extracts, including starch and sugar, are the main components of feed sorghum and the main energy source of livestock and poultry. The content of nitrogen-free extract of forage sorghum varied from 65438 07.4 to 765438 0.2%. Sorghum stems and husks contain a variety of crude fibers, the contents of which are about 23.8% and 26.4% respectively. The starch content is equivalent to that of corn, but the sorghum starch granules are covered by protein, so the starch digestibility is lower than that of corn, and the effective energy value is equivalent to 90~95% of that of corn. Although the nutritional value of sorghum stalk and sorghum hull is not as good as concentrate, it has many sources and low price, which can reduce the feeding cost.
The content of calcium and phosphorus in minerals and vitamins is similar to that of corn, and the phosphorus is about 40~70%, which is phytic phosphorus. The contents of B 1 and B6 in vitamins are the same as those in corn, and the contents of pantothenic acid, nicotinic acid and biotin are more than those in corn, but the utilization rate of nicotinic acid and biotin is low. According to the analysis of Central Institute of Health (1957), every kilogram of sorghum seeds contains thiamine, (vitamin B) 1.4 mg, riboflavin (vitamin B2)0.7 mg and nicotinic acid 6 mg. The crude protein content of sorghum green leaves before maturity is about 65438 03.5%, and the riboflavin content is also very rich. The seeds, stems and leaves of sorghum contain a certain amount of carotene, especially when used as green feed or silage.
Tannin is a water-soluble polyphenol compound, also called tannic acid or tannic acid. Tannin has a strong bitter taste, which affects palatability; Tannin can combine with protein and digestive enzymes, affecting the utilization ratio of protein and amino acids.
Food nutrition table Sorghum calorie per 100g food nutritional value (3.5 ounces) 340 kcal 1420 kJ carbohydrate 74.63 g dietary fiber 3.30 g fat 3.30 g protein 1 1.30 g adult daily reference intake relative percentage (RDI) according to American standard taste:
Meridian tropism: compendium of materia medica: starting with Taiyin and Yangming meridians.
Function indication:
Sorghum is sweet and warm, and its therapeutic value is quite high. Chinese medicine believes that sorghum is flat, sweet, astringent, warm and non-toxic. It can harmonize the stomach, strengthen the spleen and stop diarrhea, and has the functions of astringing the stomach and stopping vomiting, strengthening the spleen and warming the middle warmer, and inducing labor. It can be used for treating dyspepsia, dyspepsia, damp-heat, dysuria, amenorrhea, and abortion. appropriate
Sorghum rice is nutritious and can be used for steaming rice and cooking porridge. It is beneficial for patients with chronic diarrhea to eat sorghum rice porridge.
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If the stool is dry, you should eat less or no sorghum.