Sorghum belongs to miscellaneous grains, but it is an indispensable supporting role in the whole grain. Sorghum has the effects of nourishing the liver and benefiting the stomach, astringing and stopping diarrhea, especially for people with chronic diarrhea, which will have a good effect after eating for a period of time.

Sorghum rice is a little rough for porridge cooking, but it is a lot more delicate and nutritious when it is ground into flour to make snacks. Sorghum rice is most suitable for making a snack called sorghum cake.

Sorghum rice is not easy to digest for some people with slightly poor gastrointestinal function. You can try to make some sorghum soup, such as adding a little sorghum when making tremella soup or corn soup, which can add some richness to the soup that is already very nutritious.

Extended data:

Nutritional value of sorghum rice;

Protein in sorghum rice is mostly alcohol-soluble protein, while tryptophan, lysine and other essential amino acids are less, which is an incomplete protein, which is not easily absorbed by human body. If it is mixed with other grains, its nutritional value can be improved.

The content of lysine in protein of sorghum is the lowest among grains, so the quality of protein is the worst, and the content of niacin is not as high as that of corn, but it can be absorbed by human body, so "furuncle" rarely occurs in areas where sorghum is the staple food.

Sorghum rice contains minerals and vitamins. The contents of calcium and phosphorus in minerals are similar to those in corn, and phosphorus is about 40-70%. 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.

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