1, rice has the effect of preventing and treating dyspepsia. Millet has the effect of preventing flatulence and vomiting, and millet has the effect of nourishing yin and blood.
2. Besides being rich in nutrients, the content of tryptophan in millet is the highest in cereals, and tryptophan has the function of regulating sleep.
3, Xiaomi Ziyin is an alkaline cereal, people who have aches or stomach acid disorders can also eat it often, and Xiaomi can also relieve bad breath and reduce bacterial growth in the mouth. Millet is rich in amino acids to help prevent abortion, antibacterial and prevent female vaginal inflammation.
4. When cooking millet porridge, wait until the porridge is cooked and slightly cooled and precipitated. You can see that there is a delicate sticky substance floating on the top layer of porridge. This is porridge oil, which has the effect of protecting gastric mucosa and tonifying spleen and stomach.
Second, the taboo:
1, deficiency-cold constitution. The most typical characteristics of deficiency-cold constitution are fear of cold, cold hands and feet, and chills in the back, such as thin stool, which are the main characteristics of deficiency-cold constitution. If there are these symptoms, it is not suitable to eat millet porridge.
2, qi stagnation constitution. When it comes to qi stagnation, many people have this experience. After getting angry, they feel chest tightness. This is because poor mood will lead to a temporary "qi stagnation."
Extended data:
Matters needing attention in making millet porridge:
1, millet porridge should not be too thin; Postpartum can not be completely based on millet as the staple food, should pay attention to collocation, so as not to lack other nutrition.
2. Don't boil the millet porridge in cold water. When the rice is boiled in cold water, it is easy to sink to the bottom, and there will be a paste pot.
3. Cover the pot cover to prevent water-soluble vitamins and other nutrients from evaporating with water vapor.
4. After the rice is put into the pot, it needs to be stirred with a spoon to sink the rice.
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