Sorghum rice is a nutritious food that can be eaten as a staple or side dish. Here are my personal views on some of the ways to make sorghum rice:

Sorghum rice: wash the sorghum rice and soak it for 2-3 hours, then cook it the way you would cook it, you can add some other ingredients such as jujubes and goji berries to increase the nutrients and texture.

Sorghum rice porridge: cook sorghum rice with the right amount of water and cook until soft. Sorghum rice porridge has the effect of nourishing the stomach, eliminating food, quenching thirst, etc. It is suitable for people who suffer from indigestion and are prone to diarrhea.

Sorghum rice noodles: sorghum rice is ground into flour, which can be made into sorghum rice noodle cake, sorghum rice noodles, sorghum rice bread and other foods. Sorghum rice noodle food has high nutritional value, especially for people who need to digest protein is more suitable.

Consumption and contraindications

Suitable for patients with spleen and stomach qi deficiency, loose stools, tuberculosis, etc., and also has a good effect on pediatric indigestion.

Because sorghum has the effect of astringent solid off will make diabetic patients worse, so the disease patients need to fast sorghum rice.

The people who have dry stools and constipation should eat less or no sorghum.

When eating sorghum rice, you must pay attention to cooking, otherwise it is not conducive to gastrointestinal digestion.

Eating efficacy

Sorghum rice has the effect of eliminating accumulation and warming the middle, solid astringent stomach and intestines, etc. It is best to mix and match sorghum rice and other grains to eat, so that you can balance different kinds of amino acids and increase the nutritional benefits.

Sorghum protein is low in lysine and is a semi-complete protein. Sorghum is not as high in niacin as corn, but it is absorbed by the body.