Millet belongs to alkaline food because it contains metallic elements or nonmetallic elements.
Generally speaking, cereals are acidic foods, but soybeans in beans, almonds in nuts, sesame seeds in seeds, buckwheat and millet in cereals are all alkaline foods.
Efficacy and nutritional value of millet;
Millet, that is, millet, can open the stomach, tonify deficiency, and benefit the abdomen. It can be used for tonic for people with deficiency of qi and blood, weak constitution, and poor appetite. It is suitable for fatigue, tiredness and poor diet caused by hypogalactia and postpartum deficiency, and can be eaten for breakfast.
Millet porridge in winter and spring is more suitable for lying-in women. After giving birth, many women in northern China have the tradition of adding millet and brown sugar to recuperate their bodies.
Millet contains a variety of vitamins, amino acids, fats and carbohydrates, with high nutritional value. Every100g of millet contains 9.7g of protein and 3.5g of fat, which are not lower than those of rice and wheat.
Carotene is not contained in general grains, but the content of millet per100g is 0.12mg, and the content of vitamin B 1 ranks first among all grains. Millet also has a high sugar content, 72.8 grams per 100 grams, and its heat output is much higher than that of rice.
In addition, millet is rich in vitamin B 1.B2, etc., and it also has the function of preventing indigestion and mouth sores.
Extended data:
Acid-base food distinction method:
The way to distinguish the acidity and alkalinity of food is not based on the taste and taste of food! They are determined by the mineral composition remaining in the human body after being finally absorbed, digested and burned.
If the food you eat is digested and burned, the minerals left behind are potassium, sodium, calcium, iron, magnesium and manganese, which belong to alkaline food.
If the minerals left by digestion are phosphorus, iodine, chlorine, sulfur and fluorine, it is acidic food.
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