The protein content of millet is quite high, especially the glutinous varieties, its content is generally around 13.6%, up to 17.9%. From the protein fraction to analyze, corn protein is mainly clear protein, accounting for an average of 14.73% of the total protein.

Secondly, glutenin and globulin, respectively, 12.39% and 5.65% of the total protein, alcohol soluble protein content is the lowest, accounting for only 2.56%, in addition, there are 64.67% of the remaining protein. Compared with the wheat seed protein, the two differences are large, wheat seed protein with high content of alcohol-soluble protein, accounting for 71.2% of the total protein, viscous and indigestible.

Millet protein is mainly water-soluble clear protein, salt-soluble globulin and albumin, which is poorly viscous, similar to soy protein. Therefore, corn protein is superior to wheat, rice and corn.

Expanded Information:

Geographic Distribution of Millet

Millet is an important food in the Yangyuan and Weixian counties of Zhangjiakou, and in areas such as Guangling in Datong, Shanxi, and Yingxian in Shuozhou It is eaten locally every day at noon, and is also used to make rice-cake noodles in other parts of northern China.

Part of Inner Mongolia along the Great Wall line of cities and counties, especially Ordos, Wu Hai, Jining and other places are also used to make yellow cake and fried cake, Shaanxi, Ordos, Wu Hai also often use millet to brew rice wine, is one of the important grain crops in the north.

Baidu Encyclopedia - Millet