Sorghum rice is mainly made of sorghum, which has high nutritional value but strong viscosity. Sorghum rice contains tannin, so it can't be eaten often alone. Sorghum rice is rich in insoluble dietary fiber, vitamins, carbohydrates, protein, magnesium, phosphorus, potassium and other nutrients. Under normal circumstances, normal people can eat sorghum rice in moderation, which generally does not have adverse effects on the body.

In daily life, it is recommended to maintain good eating habits and avoid picky eaters. You can eat fresh vegetables and fruits such as bitter gourd, oily wheat, tomato, kiwi, pitaya and banana in moderation.

Introduction of sorghum rice

Sorghum is hulled sorghum rice, commonly known as millet, reed millet, water chestnut, water chestnut, reed millet and so on. And it is Latin sorghum. Sorghum is one of the traditional grains in China. It is panicum miliaceum, belonging to the genus Sorghum, which is one of the ancient cereal crops.

Sorghum rice is a granular finished grain after the husk of sorghum is ground. Sorghum, also known as red valley and millet, was called Shu Shu in ancient times. The main producing areas are concentrated in the northeast, eastern Inner Mongolia and southwest hilly areas. According to their properties, there are two types: japonica type and waxy type, and the seeds are divided into hard type and soft type. There are five colors of grain: yellow, red, black, white or grayish white and light brown. China's famous wines, such as Maotai, Wuliangye, LU ZHOU LAO JIAO CO.,LTD and Fenjiu, all use red sorghum as the main raw material.

Sorghum dividends are white; Red sorghum, also known as wine sorghum, is mainly used for brewing, while white sorghum is used for eating, which is warm and sweet. Sorghum can be divided into edible sorghum, sugar sorghum and broom sorghum according to its properties and uses. Sorghum is the raw material for brewing wine, making vinegar, extracting starch and processing maltose.