[Nutrients]
The nutritional value of sorghum is similar to that of corn, but slightly different is that the contents of starch, protein and iron in sorghum seeds are slightly higher than that in corn, while the contents of fat and vitamin A (carotene) are lower than that in corn. According to the determination, every100g of sorghum rice contains 84g of protein, 2.7g of fat, 75.6g of sugar, 7mg of calcium, 4mg of phosphorus188mg, 4mg of iron, 0.26mg of vitamin B/kloc-0, 20.09mg of vitamin B.
The main functions of sorghum are invigorating qi, strengthening spleen, nourishing stomach and stopping diarrhea. Suitable for children with dyspepsia, spleen and stomach weakness and thin stool. Sorghum is warm and astringent.
[doctor's point of view]
The content of lysine in sorghum protein is the lowest, so the quality of protein is also the worst. The nicotinic acid content of sorghum is not as high as that of corn, but it can be absorbed by human body. Therefore, "boils" rarely occur in areas where sorghum is the staple food.
Sorghum with strong viscosity is suitable for pulmonary tuberculosis patients. Avoid eating pulp and traditional Chinese medicine, and diabetics should also fast sorghum.
[conditioning new common sense]
Because sorghum contains more tannin in the cortex of grain, and the darker the grain color, the higher the tannin content, and the astringency of tannin will affect the digestion and absorption of protein.
Moreover, there is a wax in the cortex of sorghum seeds, which will also affect the absorption and utilization of food by the human body. Based on this, when processing sorghum, people should remove the husk as much as possible to eliminate the adverse effects of tannin and wax on nutrient absorption, and the reputation of sorghum will be relatively improved.
[Healthy diet]
Sorghum rice must be cooked and eaten sooner or later. Sorghum rice 1 serving and sugarcane juice 4/serving, which are commonly used by the people. Putting it into a pot to cook sorghum wine sugarcane porridge has the function of benefiting qi and promoting fluid production, and has a dietotherapy effect on phlegm-heat cough, dry tongue and sticky saliva of the elderly.