Millet field located in the northeast of Bulgaria is a grain made of Setaria italica by hulling. Because of its small grain size, its diameter is about 1 mm, so it is named. Originated in the Yellow River valley in northern China, it was the main grain crop in ancient China, so Xia and Shang Dynasties belonged to "millet culture". Millet grows drought-tolerant, and there are many varieties, commonly known as "millet is colorful", including white, red, yellow, black, orange and purple millet and sticky millet. The earliest wine in China was also made from millet. Millet is suitable for growing in arid areas without irrigation. Its stems and leaves are hard and can be used as feed. Generally, only cattle can digest them.

Millet is commonly known as millet in the north of China, while rice is called millet in the south. After years of artificial weeding, the weeds in the millet field look very much like millet, especially in the seedling stage, which is called "weeds" and the idiom "good and bad are mixed" comes from this.

There is also a kind of imperial millet originated in Africa, also called "Pearl millet", which is often confused with millet in English.

Millet, also known as millet, is commonly known as millet. Millet shell is millet.

Every100g of millet contains 9.7g of protein, which is higher than that of rice. Fat 1.7 g, carbohydrate 76. 1 g, all not lower than rice and wheat. Carotene, which is not contained in general grain, is 0. 12 mg per 100 g in millet, and the content of vitamin B 1 ranks first among all grains.

Millet porridge is healthy food. Can be boiled separately, or added with jujube, red beans, sweet potatoes, lotus seeds, lilies, etc., to make nutritional products with different flavors. Millet can be made into cakes by grinding into powder, which is delicious.

"Compendium of Materia Medica" says that Xiaomi "cures nausea and dysentery, cooks porridge, benefits Dantian, supplements deficiency and opens the stomach."

Millet buds, like malt, contain a lot of enzymes, which are blindly traditional Chinese medicine and have the function of invigorating stomach and promoting digestion.

related data

millet

Millet, also known as millet, was called grain in ancient times. Millet is commonly called in northern China, and it is called millet after hulling. It originated in China and has a cultivation history of about 8,000 years.

Millet is bred and domesticated from wild "Setaria viridis". Today, millet cultivated all over the world has been handed down from China. The cultivated area of millet in the world is about 10 billion mu, which is the largest in China and the highest in total output, mostly distributed in the middle and lower reaches of the Yellow River, Northeast China, Inner Mongolia and other places.

Millet is panicum miliaceum, belonging to Gramineae. It likes warmth and adaptability. The agricultural proverb "only the green hills dry up bamboo, but not the millet in the field" shows that Xiaomi has excellent drought resistance. It is drought-resistant, barren and not afraid of acid and alkali, so it is planted in arid areas and barren mountainous areas in north and south China. According to maturity, it can be divided into early, middle and late cropping sooner or later; It can be divided into waxy millet and japonica millet by grain viscosity.

The nutritional value of millet is very high, which contains 9.2-14.7% of protein, 3.0-4.6% of fat and vitamins. Besides being edible, millet can also be used for brewing wine and making maltose.

rice

Image:Rice-fields-Indonesia-(Java).jpg

Paddy fields on Java Island

Scientific classification

Realm: Plant Realm

Door: Mulan Gate

Class: Liliaceae

Objective: Gramineae

Family: Gramineae

Genus: Oryza

Species (organisms) Oryza barthii

Oryza glaberrima

Oryza latifolia

Oryza longistaminata

Oryza punctata

Oryza rufipogon

Oryza sativa (Oryza sativa) is also called rice or rice is an edible grain. panicum miliaceum is warm and humid, and it is commonly called "rice" or "millet" in southern China. The hulled grain is rice. When cooked, it is called rice (in northern China) or plain rice (in southern China). Half the world's population eats it, mainly in Asia, southern Europe, tropical America and parts of Africa. The total output of grain crops in the world ranks third, lower than that of corn and wheat, but it can maintain the life of a large population, so the United Nations has designated 2004 as the "International Year of Rice".

List of nutritional components of rice (AVG)

(per100g) component name content component name content component name content.

Edible parts 100 moisture (g) 13.3 energy (kcal) 346

Energy (KJ) 1448 protein (g) 7.4 Fat (g) 0.8

Carbohydrate (g) 77.9 Dietary fiber (g) 0.7 Cholesterol (mg) 0

Ash (g) 0.6 vitamin A (mg) 0 carotene (mg) 0

Retinol (mg) 0 Thiamine (μ g) 0. 1 1 riboflavin (mg) 0.05

Nicotinic acid (mg) 1.9 vitamin c (mg) 0 vitamin E(T) (mg) 0.46

a-E 0 (β-γ)-E 0 δ-E 0

Calcium (mg) 13 phosphorus (mg)10 potassium (mg) 103

Sodium (mg) 3.8 magnesium (mg) 34 iron (mg) 2.3

Zinc (mg) 1.7 selenium (μ g) 2.23 copper (mg) 0.3

Manganese (mg) 1.29 iodine (mg) 0