Sorghum rice glycemic index Sugar content generally refers to the content of polysaccharides, sorghum rice starch 65% to 70%. The main utilization parts of sorghum are grain, bran and stalks. The main nutrient content in the grain is 3% crude fat, 8% to 11% crude protein, 2% to 3% crude fiber and 65% to 70% starch. Protein grain in general content of 9% ~ 11%, of which about 0.28% of lysine, 0.11% of methionine, 0.18% of cystine, 0.10% of tryptophan, 0.37% of arginine, 0.24% of histidine, 1.42% of leucine, 0.56% of isoleucine, 0.48% of phenylalanine, 0.30% of threonine, 0.58% of valine. Valine. The content of leucine and valine in sorghum kernels is slightly higher than that of corn, while the content of arginine is slightly lower than that of corn.

2, high blood sugar people can eat sorghum rice

can eat ah, sorghum rice or prevention of high blood pressure it, sorghum rice belongs to the coarse grains, which contains a variety of fibers, can improve glucose tolerance, reduce cholesterol, but also to cure constipation, eat some sorghum rice porridge is better. People with high blood sugar should eat less refined rice and flour, eat more grains and cereals is very good.

3, sorghum rice practice what

3.1, sorghum rice porridge

3.2, sorghum rice and red beans

Preparation materials: sorghum rice, red beans. In advance of the sorghum rice soaked, red beans should also be soaked. Red beans into the rice cooker to cook. When the red beans eight mature when put in the pre-prepared sorghum rice, and then add some water, probably more than the usual cooking time a little more. Waiting for the rice cooker switch jumped up on it, into the bowl, a bowl of red and white, color and flavor of sorghum rice on the red bean rice is done!

What causes diabetes

1, age

The risk of diabetes in pregnant women aged 40 and above is 8.2 times higher than that of pregnant women aged 20 to 30. In addition to the age factor affecting the occurrence of diabetes, there are other effects, such as the older the pregnant woman diagnosed with diabetes, the smaller the gestational week.

2, obesity

Obesity is an important risk factor for the occurrence of impaired glucose tolerance and diabetes, diabetes is no exception. A common measure of obesity is the body mass index (BMI), and the risk of diabetes in pregnant women with a BMI of ?20.9 is almost twice as high as in those with a BMI of ?19.1.

3, poor obstetric history and family history of diabetes

Obstetric factors related to diabetes are a history of stillbirth, macrosomia, high frequency of births, and important congenital anomalies, and the risk of diabetes in pregnant women with these histories is 2.0, 8.5, 5.8, 22.5, and 23.2 times higher than that of normal pregnant women. In addition, the risk of diabetes in people with a family history of diabetes is 1.55 times higher than in people without a family history of diabetes, and rises to 2.89 times higher in people with a first-degree relative with a family history of diabetes.

Diabetics should not eat the food what

1, high sugar content of food

2, easy to make the rise in blood lipids of food

3, should not drink

Because the alcohol contained in the alcohol does not contain other nutrients only for heat, each gram of alcohol calories about 7 kcal (294 joules), long-term consumption of liver is not conducive to, and easy to cause the rise in serum triglyceride. It is also easy to cause the elevation of serum triglyceride. A small number of patients taking sulfonylurea hypoglycemic drugs are prone to panic, shortness of breath, red cheeks and other reactions after drinking alcohol. Attention, insulin patients fasting drinking easy to cause hypoglycemia, so, for the safety of the patient or do not drink alcohol is better.