Prevent and treat cardiovascular diseases, stop diarrhea and lower blood sugar.

brief introduction

Sorghum is hulled sorghum rice, commonly known as millet, reed millet, water bamboo, water bamboo, reed millet and so on. , is one of the traditional food in China. It is a panicum miliaceum belonging to the genus Sorghum in Gramineae. It is one of the ancient cereal crops and has many edible and medicinal functions. Sorghum is divided into red sorghum and white sorghum, and red sorghum is also called wine sorghum, which is mainly used for wine making; White is for eating, warm and sweet.

Efficacy and function

1, prevention and treatment of cardiovascular diseases Sorghum rice is rich in magnesium, which can promote the dissolution of human fibrin, regulate human myocardial activity and prevent and treat cardiovascular diseases.

2, antidiarrheal convergence, sorghum rice contains tannin, which has a strong astringent effect and has an antidiarrheal effect. In addition, sorghum rice contains more nicotinic acid, which can prevent and treat furuncle.

3, lowering blood sugar, sorghum also contains more cellulose, which can improve glucose tolerance, lower cholesterol, promote intestinal peristalsis and prevent constipation, which is very beneficial to lowering blood sugar. For those who need to control and reduce sugar, sorghum rice is a rare healthy coarse grain.

Suitable crowd

Suitable for ordinary people.

Taboo crowd

Diabetes, constipation, constipation, stomach fever, damp-heat diarrhea and leukorrhagia due to yin deficiency.

Not suitable for eating together

1, raw fish, clams, sorghum rice and raw fish, clams, raw fish and clams contain thiaminase, which can destroy vitamin B 1 in sorghum and should not be eaten together.

2, baking soda, sorghum rice and baking soda, because baking soda is an alkaline drug, it can destroy vitamin B 1 in sorghum rice, so it is not suitable for eating together.

Edible method

1, sorghum porridge

Firstly, the sorghum rice is washed and soaked in warm water for about half an hour; Boil ootheca mantidis to get thick juice, remove residues, put the medicinal juice and sorghum rice into a casserole, add appropriate amount of water, and cook porridge with slow fire until the rice is cooked and the porridge is thick.

2. sorghum rice and rice

Cleaning sorghum rice and Mi Dou, adding water and soaking in refrigerator for one night; Pour out the soaked water and rinse it twice; Put the rice in a boiling pot, add some water, cover it and bring it to a boil. Simmer for about half an hour, then turn off the heat and stew for more than ten minutes. Loosen the cooked rice with a spoon and cook it in cold water for several times until the water is clear.