The content of vitamins and minerals in millet is higher than that in polished rice, so 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, so as to provide sufficient nutritional support for the restoration of gastrointestinal function.
Extended data:
Xiaomi knowledge introduction:
1. Millet varieties. Some millet is coarse and loose, some are soft and glutinous, and there are sticky millet, also known as "small yellow rice". Sticky rice and sticky bean buns in Northeast China are made of sticky millet. For people with less stomach acid, it is recommended to choose millet with soft and glutinous taste, and people with more stomach acid should not choose sticky millet. White millet is the best to digest, and the darker the variety, the less suitable it is for people with less stomach acid.
2. How to cook 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. After drinking millet porridge with alkali, you should supplement B vitamins from other ways.
References:
Baidu encyclopedia-milk millet porridge
References:
People's Daily Online-Find out a few things about eating millet. Variety cooking methods have their own emphasis on mixing and matching camps.