1, millet, also known as millet, glutinous corn, millet rice, etc., for the grass plant millet seeds; it is one of the Chinese small grains, is also one of the five grains. Its shape is spherical or oval, particles larger than millet, white, yellow and brown in color, sticky or non-sticky. Millet is cultivated in North China, Northwest China, and can be ground into flour and then made into fried cakes, but also brewed yellow wine.

2, Millet is a graminaceous annual herb, culms erect, solitary or a few tufted, 60-120 cm high, leaves linear-lanceolate, 10-30 cm long, 1.5 cm wide, pilose or glabrous; panicle, spreading or denser, maturing pendulous, spikelets ovate-elliptic.

3, corn is rich in protein, starch, fat, crude fiber, ash, millet, etc., of which, the protein content is higher than japonica rice 1 times, starch content is slightly lower than japonica rice, fat content is higher than rice, wheat, similar to corn. Containing fat mainly palmitic acid, 24 alkanoic acid, heptadecanoic acid, oleic acid, linoleic acid, isoleic acid, etc., is conducive to growth and development; containing crude fiber, ash, kibinin, etc., to promote digestion, nourishing the body and other efficacy; containing amino acids, is very important for the regulation of the body metabolism.