Reason:

1. protein contains eight essential amino acids, and its protein digestibility is higher than that of rice, especially tryptophan and methionine. However, both millet and rice contain low lysine, so it is best to mix them with beans rich in lysine, such as red beans, mung beans and soybeans, which can greatly improve the nutritional value. Protein contained in millet is a hypoallergenic protein, which is especially suitable for pregnant women and infants.

2. The fat content in millet is higher than that in rice, and the fatty acid structure is reasonable. It contains six main fatty acids, linoleic acid content exceeds 70%, followed by oleic acid, linolenic acid, palmitic acid, stearic acid and arachidonic acid.

3. Because millet doesn't need to be refined, it retains a lot of vitamins and inorganic salts. Generally, cereals do not contain carotene, but millet contains 0. 12 mg per 100 grams, and the content of vitamin B 1 ranks first among all cereals, which is 5-6 times that of rice.

Extended data:

Xiaomi, how to choose?

Generally speaking, high-quality millet is uniform in particle size and color, milky white, yellow or golden yellow, shiny and clear in smell. If such millet is cooked into porridge, it will have a slight sweetness and taste good.

On the contrary, poor quality millet may not only be mixed with broken rice and some impurities, but also be easily ground into powder by hand, and may have a musty and sour taste.

References:

A few things to understand when eating millet-People's Daily Online