The vitamin and mineral content of millet is higher than that of polished rice. From this point of view, drinking millet porridge is beneficial to gastrointestinal health. However, the biological value of protein in millet is lower than that of rice and white flour, and lysine is seriously insufficient. Therefore, drinking millet gruel should be matched with high-quality protein such as fish, meat, eggs, milk and bean products, and protein should play a complementary role in nutrition and provide sufficient nutritional support for the recovery of gastrointestinal function.
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Cooking method of millet:
Starch grains in millet are easy to boil under weak alkaline conditions. The tap water in the southern region belongs to acidic water, and the boiled millet porridge particles are not easy to be soft and rotten, and the aroma is also insufficient. Weak alkaline water is the main ingredient in the northern area, and the cooked millet porridge tastes much better. Many people like to put some alkali when cooking millet porridge, which will destroy vitamin B 1 and B2. It's a pity, but this kind of porridge is especially suitable for people with high stomach acid. After drinking millet porridge with alkali, you should supplement B vitamins from other ways.
People's Network-Learn a few things about eating millet. Different kinds of cooking methods have their own emphasis, and mixed nutrition is better.