Sorghum is sweet, astringent, warm, and belongs to the spleen, stomach, lung meridian, with the spleen and stomach, seepage dampness to stop diarrhea, phlegm and tranquility of the efficacy of the main treatment of the spleen and stomach weakness, accumulation of food does not go away, the lack of fatigue, diarrhea, phlegm and wet cough, and so on.
2 Nutritional value of sorghum
Sorghum contains more tannins, and the deeper the color of the grain, the higher the content, and tannins have an antidiarrheal effect, so it is advisable to eat sorghum for a long time for patients with chronic diarrhea.
3 How to eat sorghum rice
Sorghum rice can be eaten in a variety of ways, you can cook porridge, steamed rice or ground to make cakes, cakes and so on. Because sorghum is low in lysine, it needs to be eaten with meat and soy products to complement the protein.
Do not cook sorghum with alkali. Vitamin B1 in sorghum is stabilized in an acidic environment and is easily destroyed in an alkaline environment. Adding alkali when cooking can destroy more than 70% of the vitamin B1 in sorghum.
4 Gourmet cooking selection of sorghum sorghum rice porridge
Ingredients: sorghum 100g, 50g of round-grained rice, 5 jujubes, rock sugar.
Practice: sorghum, jujube, round-grained rice boiled, add rock sugar, sugar warm service.
sorghum jujube loose
sorghum 60g, fried incense; jujube 10, remove the core, fried caramelized storage, with sorghum rice *** research into fine powder, add appropriate amount of sugar, mix well. Each time 6 ~ 12g, warm water delivery. This formula with sorghum, jujube benefit the spleen and stomach, stop diarrhea, fried to enhance the astringent astringent effect, mainly used for children with weak stomach and intestines, indigestion, diarrhea or loose stools with little food.