Millet flour is made of millet. Millet flour can be made into cakes, steamed buns, steamed buns, silk cakes and cakes. And yellow rice can also be used for wine, vinegar and sugar. It should be mixed with soybeans or meat.

The nutritional value of millet in protein is not better than that of rice, because the amino acid composition of millet protein is not ideal, lysine is too low, leucine is too high, so we can't take millet as the staple food completely after delivery, so we should pay attention to collocation to avoid the lack of other nutrients. Millet noodles: As early as 4,000 years ago, the ancestors of the Yellow River made the earliest noodles in the world from heated millet noodles.

Extended data

The carbohydrate content in millet is 72.0% ~ 79.5%, and the main component is starch (about 59.4% ~ 70.2%), of which amylopectin accounts for 80% ~ 85%. Millet starch contains about 2.9% resistant starch. The reducing sugar in millet is 1.5%, and non-starch polysaccharide accounts for 20% ~ 30% of total carbohydrates.

The protein content of millet is 4.88% ~ 15.58%. Millet protein is a rich source of many essential amino acids such as methionine, isoleucine, leucine and phenylalanine, and the content of essential amino acids accounts for 44.70% of the total amino acids.

The total fat content in millet is 5.2% (free fat 2.2%, bound fat 2.4%, structured fat 0.6%), saturated fatty acid 25.6% and unsaturated fatty acid 74.4%.

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