The difference is as follows:

1, each categorized differently.

Rice is rice produced by the grain hit out, used to make white rice, is the staple food in the South. Millet, also known as corn, is a dryland crop, is yellow, make millet rice is very fragrant, golden, its price is generally 2-3 times the price of rice, is a kind of miscellaneous grain. Rice is grown in paddy fields, is a kind of herbaceous rice genus, belongs to the cereal, is also the genus of rice as a grain of the most major and the oldest one, distinguished from the dry rice.

2, each with a different shape.

Rice is long oval, wide in the middle and pointed at both ends. Millet is close to round. Rice fruit that is the rice grain, rice grain after removing the husk is called brown rice, brown rice can be obtained by crushing the bran layer of rice.

3, different methods of consumption.

Rice is generally cooked into rice, porridge can be processed into other rice cakes. Millet is generally used to porridge, ground into powder and processed into cakes or made into other delicacies. Rice to be processed, can make starch, brewing, vinegar, rice bran can be made into sugar.

Other kinds of rice:

1, glutinous rice

Glutinous rice is glutinous rice hulled rice, known as glutinous rice in southern China, while in the north is more often referred to as river rice. Glutinous rice is the manufacture of sticky snacks, such as dumplings, eight treasures porridge, the main raw material of various desserts, glutinous rice is also the main raw material for brewing mash (sweet rice wine). Glutinous rice food should be heated and eaten. Cold glutinous rice food is not only very hard, the taste is not good, and is not suitable for digestion.

2, black rice

Black rice is black rice processing products, belonging to the indica rice or japonica rice, is the formation of a class of characteristic varieties of gramineous plants by the long-term cultivation of rice, black rice rice grains appearance of long oval, grayish-brown hulls, the grain type of indica, japonica two kinds of rice, black rice is non-glutinous rice. Black rice is black or black-brown, nutritious, food, high medicinal value, in addition to porridge can also make a variety of nutritious food and wine.

3, brown rice

Brown rice refers to the whole grain in addition to the shell are retained. The nutritional value of brown rice is higher than refined rice, compared with whole wheat, brown rice protein content is not much, but the protein quality is better, mainly rice protein. The composition of amino acids is more complete, the body is easy to digest and absorb, contains more fat and carbohydrates, and can provide a large number of calories for the body in a short period of time.

Extended information:

Nutritional value of rice

Rice contains about 75% of carbohydrates, 7%-8% of proteins, 1.3-1.8% fats. . 8%, and is rich in B vitamins and so on. Carbohydrates in rice is mainly starch, the protein contained is mainly rice gluten, followed by rice gliadin and globulin, its protein biomass and amino acid composition ratio are higher than wheat, barley, millet, corn and other cereal crops, digestibility 66.8%-83.1%, but also a higher cereal protein.

Eating value of millet

Nutritional composition

Millet contains protein, higher than rice. It contains 1.7 grams of fat and 76.1 grams of carbohydrates per 100 grams, both of which are not lower than rice and wheat. General grain does not contain carotene, millet per 100 grams of content up to 0.12 milligrams, the content of vitamin B1 ranks first among all grains. In addition to food, but also brewing, caramel.

Millet porridge is healthy food. Can be boiled alone, can also add jujube, sweet beans, sweet potatoes, lotus seeds, lilies, etc., boiled into different flavors of nutrients. Millet ground into powder, can make pastries, delicious. Millet buds and malt, containing a large number of enzymes, is a Chinese medicine, has the effect of stomach and digestion. Millet porridge has a calming effect on the mind.

Different coarse grains eating method

1, millet: millet cooking flavor is poor, but porridge on the flavor is very good. You can add jujube, cinnamon, etc., taste better, there is a certain role of stomach and blood.

2, black rice: black rice is harder and rougher, used to cook and not too suitable, porridge is better. Sorghum or black rice and northeastern rice porridge at a ratio of 1:10, or black rice and chicken, fish, etc. together in soup, taste newer.

3, brown rice: brown rice to cook delicious, it is best to first brown rice soaked for two hours. Brown rice or red rice can be cooked alone, or mixed with white rice, cooking porridge can be. Take the appropriate amount of millet boiled for about 30 minutes, and then boiled with rice into two rice porridge, taste better.

4, corn: fresh corn can be cooked in a pressure cooker, do the meal or meal consumption. Change the choice: you can often choose some coarse food with local flavor, so that the taste variety. There are many types of local corn products, such as popcorn, and flour and other mixed corn cake, corn cake, corn bread, cornmeal dumplings, buns, pies, corn flakes and so on.

5, buckwheat: buckwheat cakes, that is, buckwheat flour mixed with cakes made of flour; buckwheat noodles, that is, buckwheat flour mixed with noodles; buckwheat steamed bread, that is, buckwheat flour mixed with steamed bread made of flour.

References:

Baidu Encyclopedia-Rice

Baidu Encyclopedia-Millet< /p>

People's Daily Online - Different Ways to Eat Coarse Grains