Sorghum: Sorghum is also called corn, reed millet and peach millet. Sorghum is divided into red and white. Red sorghum, also known as wine sorghum, is mainly used for brewing, while white sorghum is used for eating, which is warm and sweet. [Nutritional components] The nutritional value of sorghum is similar to that of corn, but slightly different is that the contents of starch, protein and iron in sorghum seeds are slightly higher than that of corn, while the contents of fat and vitamin A (carotene) are lower than that of corn. According to the determination, every100g of sorghum rice contains 84g of protein, 2.7g of fat, 75.6g of sugar, 7mg of calcium, 4mg of phosphorus188mg, 4mg of iron, 0mg of vitamin B10.26mg and 20mg of vitamin B. The main functions of sorghum are invigorating qi, strengthening spleen, nourishing stomach and stopping diarrhea. Suitable for children with dyspepsia, spleen and stomach deficiency and thin stool. Sorghum is warm and astringent. [Doctor's opinion] Among cereals, the content of lysine in sorghum protein is the lowest, so the quality of protein is also the worst; The niacin content of sorghum is not as high as that of corn, but it can be absorbed by human body. Therefore, "furuncle" rarely occurs in areas where sorghum is the staple food. Sorghum with strong viscosity is suitable for pulmonary tuberculosis patients. Avoid eating with pulp and Chinese medicine, and diabetics should also fast sorghum. [New common sense of conditioning] Sorghum contains more tannins in the cortex of grain, and the darker the grain color, the higher the tannin content, while tannin has astringent taste, which may affect the digestion and absorption of protein. Moreover, there is a kind of wax in the cortex of sorghum seeds, which will also affect the absorption and utilization of food by human body. Based on this, people should remove the cortex of sorghum as much as possible when processing it, so as to eliminate the adverse effects of tannin and wax on nutrient absorption, and the reputation of sorghum will be relatively improved. [Healthy eating method] Sorghum rice must be boiled for eating in the morning and evening. One part of sorghum rice and four parts of sugarcane juice are commonly used by the people, and they are put into a pot to cook sorghum sugarcane porridge, which has the function of benefiting qi and promoting fluid production, and has a dietotherapy effect on elderly people with phlegm-heat cough, dry tongue and sticky saliva.

Rice is made by hulling rice seeds. Rice is one of the staple foods of China people, and it is essential for family meals or going to restaurants. The contents of inorganic salts, B vitamins (especially vitamin B 1) and dietary fiber in brown rice are higher than those in polished rice.

Efficacy

Although the content of various nutrients in rice is not very high, because of its large consumption, it also has high nutritional efficacy and is the basic food for supplementing nutrients. Rice is the main source of B vitamins, and it is an important dietotherapy resource to prevent beriberi and eliminate oral inflammation. Rice porridge has the effects of invigorating spleen, harmonizing stomach and clearing away lung heat. Rice soup has the functions of benefiting qi, nourishing yin and moistening dryness, which can stimulate the secretion of gastric juice, help digestion and promote the absorption of fat.

Traditional Chinese medicine believes that rice is sweet and flat in taste, and it has the effects of invigorating the middle energizer, invigorating the spleen and stomach, nourishing essence and strengthening the mind, harmonizing the five internal organs, dredging the blood vessels, improving hearing and eyesight, relieving annoyance, quenching thirst and stopping diarrhea, and that eating more can make people "strengthen their bodies and have a good color".