This article directory at a glance: 1, red millet nutritional value and efficacy of red millet 2, red millet nutritional value is what the benefits of what 3, red millet and yellow millet nutritional difference 4, the efficacy of red millet and the role of red millet 5, red grains of millet what effect 6, red millet nutritional value and efficacy red millet nutritional value and efficacy of red millet red millet both red rice, red millet nutritional composition: protein, sugar, dietary fiber The first is the red millet, the red millet is the red millet, the red millet is the red millet, the red millet is the red millet, the red millet is the red millet.
Red rice has the role of lowering blood pressure, lowering blood lipids, containing erythromycin K can prevent the generation of cholesterol, red rice is rich in starch and plant protein, can be supplemented to consume physical strength and maintain a normal body temperature.
Red rice is rich in many nutrients, including iron is the most abundant, so there is a blood and anemia prevention effect, red rice is rich in phosphorus, vitamin A, B group, can improve malnutrition, night blindness and beriberi, etc.; and can effectively relieve fatigue, insomnia and insomnia and other symptoms.
Extended information:
Cultivation
Spring cultivation of sowing time, the Yellow River and Huaihe River region for the beginning of April, the harvest time for the middle and late July, the latter crop, can only be planted in the late fall of a relatively short reproductive period.
Summer cultivation, sowing for the wheat harvest in mid to late June, as long as the management is good, delayed to early July sowing can also achieve a good harvest.
Currently, cereal cultivation is dominated by summer cultivation, and spring cultivation is mostly an annual cultivation area in the north.
After the seeds are sown, good seedling management is needed, inter-seedling work is carried out when the seedlings grow 5-6 leaves, field weeding should be carried out from time to time, and irrigation water sources should be ensured in times of drought so as not to make it lose water for a long time.
---Red rice
What is the nutritional value of red millet what are the benefits of red millet has a high nutritional value, there is a clearing of heat and thirst, spleen and stomach, tonic deficiency, and stomach and sleep and other effects.
For the benefits of eating red millet, I believe we all want to know it! Here's a look at the nutritional value of red millet!
Nutritional value and benefits of red millet
Red millet has the effect of clearing away heat and thirst, strengthening the spleen and stomach, tonifying deficiency, and stomach and sleep.
The main treatment for spleen and stomach deficiency and heat, regurgitation and vomiting, thirst, diarrhea.
It can be consumed by the general public, and is especially suitable for the elderly, the sick and women in labor.
Nutritional value of millet millet is very high in nutritional value, containing protein 9, fat and vitamins, in addition to food, but also brewing, caramel.
Millet protein content is higher than rice.
Fat, carbohydrate content are not lower than rice, wheat.
It also contains carotene, vitamin B1 content of all grains does not contain the general grain.
Many women in northern China after childbirth, millet and brown sugar to nourish the body's tradition.
Small millet porridge is rich in nutritional value, there is a "ginseng soup" of the name.
Vitamin B1 in millet can be up to several times the rice; millet inorganic salt content is also higher than rice.
It is also rich in fat, 7.8 times as much as rice, and mainly unsaturated fatty acids.
In addition to rich iron, millet also has protein, vitamin B complex, calcium, potassium, fiber and so on.
The quality of protein in millet is often better than wheat, rice and corn, but the essential amino acids in the lysine content is low.
The Chinese medicine believes that millet is slightly cold in nature and sweet in flavor, and has the effect of strengthening the spleen, stomach and sleep.
Additionally, millet is rich in starch, which can make people feel full after eating, and can promote the secretion of pancreatic encephalin, thus increasing the amount of tryptophan in the brain.
Boiled millet porridge every night to drink, not only sleep fast, sleep well, and the next morning, the face of rosy, full of energy.
The best time to eat red millet
Red millet eating method has three: one is porridge, two is cooked rice, three is ground into millet noodles steamed to eat.
These three ways of eating, each with its own flavor, but to porridge to eat the best.
Millet porridge is not only tasty, but also nutritious, comprehensive, "ginseng soup" is known, especially for poor appetite, gastrointestinal problems and anemia in the fall.
Red millet selection method
1. Quality red millet grain size, color uniform, creamy white, or gold, glossy, few broken rice, no insects, no impurities.
Take a small amount of millet to be tested on soft white paper, mouth haze to make it wet, and then twist the paper to rub the millet a few times, observe whether the paper has a slight, if so, that the millet to be tested in the dyeing of the pigment.
Alternatively, a small number of samples can be wetted with water, observe the color of the water changes, such as slight, indicating that there is a mix of pigment.
2. High-quality red millet smell has a clear flavor, no other odor.
Serious deterioration of millet, hand-twisting easy to become powdery, broken rice, smell slightly moldy, sour, rotten or other abnormal smell.
3. High-quality red millet tastes good, slightly sweet, without any odor.
Inferior millet tastes tasteless, slightly bitter, astringent and other bad taste.
Millet eating
One, porridge
Millet porridge
Raw materials: 100 grams of millet, 300 milliliters of water
Practice: take 100 grams of fresh millet with water, put into the rice cooker in the standby; to pan the good millet in 300 milliliters of cold water; turn on the power supply, put 4 jujubes and the right amount of rock sugar, start! The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are going to do it.
Eggs cereal millet porridge
Raw materials: cereal 25 grams, 1 egg, 150 grams of millet, a little salt
Practice: millet clean, add water in the pot to boil, add millet after boiling to a small fire simmering; cereal softened with water, into the millet porridge pot; with the fire has been boiled into a rotten porridge; will be the egg broken into a porridge pot, and has been cooking until cooked, a little salt is ready. a little bit of salt is ready.
Black sesame millet porridge
Raw materials: black sesame, corn each 2 tbsp, millet 100 grams, quail eggs 4, rock sugar
Practice: first black sesame fried, crushed, quail eggs boiled, shelled, millet washed; pot of water, boiled into millet, black sesame seed powder, corn, simmering over a low flame; to porridge cooked into the rock sugar, boiled and then put the quail egg is ready.
Egg brown sugar millet porridge
Raw materials: 100 grams of fresh millet, 3 eggs, brown sugar
Practice: first clean millet, and then add enough water in the pot, boil and add millet; to be boiled into a low-fire simmering, until it is cooked into a rotten porridge; and then in the rotten porridge in the broken eggs, stir, a little cooking into the brown sugar can be eaten.
Millet mung bean porridge
Raw materials: rice, millet, mung beans appropriate (millet and rice ratio is 2:1, mung beans and millet as much)
Practice: mung beans soaked in water one night in advance; millet and rice soaked in water for 30 minutes in advance; water boiled and poured into the dry water of the rice, and then poured into the dry water of the millet; millet and rice again after the boiling, and then poured into the dry water of the millet, and then poured into the dry water of the millet. Pour into the dry water of the green beans; turn to small fire cooking, millet, rice, green beans cooking blossom, porridge becomes viscous can be.
Two, cooking rice
Millet stew
Raw materials: millet 1 kg, 500 grams of carrots, coriander 100 grams, 25 grams of salt, 50 grams of sour vinegar, 25 grams of sesame oil.
Practice:
1. Take millet picking debris, wash with water, pour into the pot of boiling water, water flooded with millet two fingers, the first with a large fire to cook up, and then stewed with a small fire until the millet blossomed into.
2. carrots cut into thin julienne, turnip cut into segments, with a small pot into the salt, sour vinegar, sesame oil and stirred into the coleslaw.
3. Food, scoop up a bowl of "millet casserole", put some carrot shredded vegetables into.
Three, cooking
Millet steamed pork ribs
Raw materials: 200 grams of pork ribs, red sweet potatoes 1 about 200 grams, half a cup of millet, seasonings: 1 tbsp of cooking wine, 1 tbsp of soy sauce, 1 tsp of sugar, 1 tsp of salt, 1 tsp of ginger-garlic powder, garlic powder 1 tsp, 1 tsp of ginger
Practice:
1. Millet is washed clean and add the right amount of Soak in water for 20 minutes
2. Wash the ribs, cut into small pieces and marinate with seasonings for 20 minutes.
3. Drain the soaked millet, add 1 teaspoon of salt, 1 teaspoon of ginger and garlic powder and mix well.
4. Add the marinated pork ribs to the millet and mix well
5. Peel the sweet potatoes and cut into small pieces, place them in a steamer bowl and spread the pork ribs on the bottom, transfer to a steamer and steam for 30 minutes.
Superior millet simmering sea cucumber
Raw materials: cooked sea cucumber 5, millet moderate amount, chicken broth moderate amount, green onion a little bit, a little bit of scallion
Practice:
1. Millet washed, put the right amount of water to cook into millet porridge.
2. Cooked millet porridge a small bowl, scallion segments, clear chicken on the soup, cooked sea cucumber 5 clean (has been cleansed).
3. Put a little oil in the pot, heat it over low heat, put in the scallions and stir-fry, then put in the sea cucumber and stir-fry.
4. Pour in the appropriate amount of broth, broth and sea cucumber flush can be, do not put water.
5. Then add the millet porridge, cover and simmer over low heat for 5 minutes.
6. Bowl and sprinkle with scallions to serve.
Ryokan millet
Raw materials: 120 grams of millet, water, goji berries, a little bit of honey.
Practice:
1. Millet washed.
2. Put into the electric stew pot liner, loaded with rice and water liner, cover, simmering about 2 hours under water.
3. Rice is soft and rotten, out of the pot.
4. Carefully scoop off excess water from the surface with a spoon and stir well.
5. Put it into a mold, scrape the surface, put it into the refrigerator, and chill it until it solidifies.
6. Remove from the oven, drizzle with honey, and garnish with goji berries.
Red millet eating method (practice)
1, red millet pumpkin porridge: 300g pumpkin peeled and cut into pieces, 100g red millet washed and soaked in water for 20 minutes; ready to half a bottle of boiling water, poured into the rice cooker, under the millet cooking for 30 minutes; cooking red millet, with a blender will be mashed pumpkin; 30 minutes later, add the pumpkin with cooking, continue to cook for about 15 minutes can be, and the middle to stir from time to time. In the middle of the stirring, to avoid sticking to the pot.
Red millet eating_which people can not eat red millet
2, red millet water: red millet washed and soaked in water, put the right amount of water in the pot, and when the water boiled add red millet, cook for 15-20 minutes, and then according to their own tastes can be put seasonings.
Precautions for eating red millet
1, who can not eat red millet
Red millet can not eat the crowd
2, red millet for the crowd
The general public can eat, pregnant women, women sitting in the month of pregnancy, long-term socializing, post-operative repair, indigestion and mouth sores, longevity of the elderly must eat.
3, red millet taboos
Red millet and yellow millet nutritional differences between red millet and yellow millet
Red millet, the original name: corn, also known as sorghum, dogwood, yellow corn, corn, Gramineae, dogwood annual herbs, bearded roots, culms thick and sturdy, corn is the result of peeling the cereal grain, cereal grain is a cereal plant, a kind of graminaceous wood, the corn of the Nutritional value is very high, rich in protein and fat and vitamins, it is not only for food, medicine has to clear heat, thirst, nourishing Yin, tonifying the spleen, kidney and stomach and intestines, facilitating urination, treatment of water diarrhea and other effects, but also brewing wine.
The stems and leaves are livestock feed, it contains crude protein 5-7%, more than the general pasture content of 1.5-2 times, and less fiber, softer texture, for mules, horses like to eat; its grain bran is a good feed for pigs, chickens.
But because millet contains cold, gas stagnation is contraindicated, the body cold, urine clear long to eat less millet.
Also note that, like black millet, millet should not be eaten with almonds.
Of course, like other grains, millet is low in calcium, vitamin A, vitamin D, vitamin C and vitamin B12, and with a ration of about 60 grams per meal, it's not generally recommended for the average person to eat a lot of it or for long periods of time.
Remember in the washing yellow millet is not hand rubbing or when a long time soaking to avoid the loss of nutrients.
Again, the amino acid composition of millet is not balanced enough, usually can not be completely to millet as the main food, to be reasonable with other beans or meat in order to avoid certain nutrient deficiencies.
Yellow millet annual.
The fibrous roots are thick.
Culms are stout, erect, 0.1-1 meter or more tall.
Leaf sheaths loosely wrapped around culms, densely warty or corn glabrous, hairs dense near margins and abaxial surface where they meet the leaf blades, margins densely ciliate; ligule a ring of cilia; leaf blades long lanceolate or linear-lanceolate, 10-45 cm long, 5-33 mm wide, apex pointed, base obtuse-rounded, scabrous above, slightly smooth below.
Yellow millet is beneficial to the kidneys, removing heat, detoxification, deficiency heat in the spleen and stomach, regurgitation and vomiting, thirst, and diarrhea.
Yellow millet contains 9.2%-14.7% protein, 3.0%-4.6% fat and vitamins.
Yellow millet role
1, beneficial to the kidneys, in addition to heat, detoxification, spleen and stomach heat, regurgitation and vomiting, thirst, diarrhea role;
2, prevention and treatment of dyspepsia role;
3, preventing pangaea, vomiting role;
4, with the nourishment of yin and nourish blood role.
Red millet's effect and role in replenishing sugar, harmonizing the kidney, nourishing the spleen and stomach.
The effects of eating millet are as follows:
1, the body can be supplemented with rich carbohydrates is sugar, and 1g of sugar can produce 4 kilocalories of energy, appropriate to eat millet for the body to replenish energy, fatigue in the alleviation of fatigue, recovery of physical strength in the efficacy is very obvious.
2, from the point of view of traditional Chinese medicine dietary therapy can be and in the benefit of the kidney, because millet is sweet, salty, cool, into the spleen, stomach, kidney meridian, for the spleen and stomach weakness resulting from nausea, vomiting, abdominal fullness of food, thirst, kidney deficiency caused by lumbar and knee soreness, lumbar and leg pain, weakness, tiredness and difficult to walk the people, appropriate to eat millet, through the nourishment of the spleen meridian, gastric meridian and the renal meridian and have a very good and in the benefit of the kidney's efficacy
Red millet is the most important thing to eat. p>
What is the effect of red grain millet red grain millet effect:
1, millet has the role of nourishing Yin, because millet is rich in amino acids, it can prevent miscarriage as well as women's vaginitis has a certain preventive effect.
This is due to the fact that millet is rich in estrogen, for women, it is a very good nourishing food.
2, can tonify the role of the kidney and qi, cereals have the role of nourishing the essence of qi, and at the same time can tonify the kidney qi.
3, millet has the therapeutic effect of nourishing yin and nourishing blood, it can prevent indigestion of the human body; at the same time, millet can help the weak or postpartum weak labor of the crowd to restore the health of the body.
4, millet has the effect of beauty, it can reduce the human forehead wrinkles, as well as the face of pigmentation, pigmentation effect.
Because millet is rich in rice oil, nutrients are very rich.
5, millet has the role of stomach, cook some millet porridge to drink this way to the body's many benefits.
6, millet can also deodorize the role of bad breath, at the same time, millet can promote the role of human sleep, if you drink a bowl of millet porridge before going to bed, you can let a person sleep peacefully.
Extended information:
Unsuitable for millet:
1, the body of the cold crowd is not suitable for millet, due to the cold body of the general cold hands and feet is cold, for the millet, sweet and cold, etc., it will aggravate the symptoms of the cold crowd.
So the people with cold body should be used with caution.
2, patients with stagnant gas in the body is not suitable to eat millet.
Many people will feel tightness in the chest, difficult, generally angry after this phenomenon, if there is a stagnant gas crowd, at this time should not eat millet.
People's Daily News - millet has what therapeutic effects? What people are not suitable to eat millet?
The nutritional value and efficacy of red millet efficacy has the effect of clearing heat and quenching thirst, strengthening the spleen and stomach, tonifying deficiency, and stomach and sleep.
The main treatment for spleen and stomach deficiency and heat, regurgitation and vomiting, thirst, diarrhea.
ContraindicationsQi stagnation people should not use; vegetative body cold, urine clear long people eat with caution.
Suitable for the general population can be eaten, especially for the elderly, patients, maternal consumption.
Millet, China's ancient name Jik or corn, also known as sorghum, commonly known as grain in northern China, is an annual herbaceous plant, belonging to the family Gramineae, for the Gramineae plant corn processed and peeled after the finished product.
The rice grains are very small, or yellowish-white, with a hard texture, and the finished product has a sweet aroma.
It is one of the staple foods of the people of northern China.
Because of its small grains, about 2 millimeters in diameter, so the name millet.
Millet is selected and domesticated from the wild "dogwood".
After years of selection by manual weeding, the weeds in the grain fields looked very much like grains, especially when they were young, and were called "atrazine," from which the idiom "good and bad people are not alike" was derived.
Millet is the most widely grown crop in China, and as the saying goes, "Of all the grains and cereals, the grain is the first".
Originally from the Yellow River basin in China, it has a long history of cultivation in China, and is now mainly distributed in the northern, northwestern and northeastern regions of China.
Ancient China's main food crops, so the Xia and Shang dynasties belong to the "corn culture".
Millet is warm and adaptable.
Farmer's proverb: "Only the green hills are drying up with bamboo, but not the land is drying up with corn," shows that millet's drought-resistant ability is superb.
It is resistant to drought, barren, and not afraid of acid and alkali, so in the north and south of China's arid areas, barren mountainous areas are planted.
So since ancient times is the arid and semi-arid areas of northern China planted one of the main food crops, also known as the drought years of the people's "life-saving food".
Millet varieties, commonly known as "millet with five colors", there are white, red, yellow, black, orange, purple various colors of millet, but also sticky millet.
The earliest Chinese wine was also brewed with millet.
Millet is suitable for growing in areas that are dry and lack irrigation.
Its stems and leaves are hard and can be used as fodder, which is generally only digestible by cattle.
Nutritional value of millet millet has a high nutritional value, containing protein 9, fat and vitamins, in addition to food, but also brewing wine, caramel production.
Millet protein content is higher than rice.
Fat, carbohydrate content are not lower than rice, wheat.
It also contains carotene, which is not found in general grains, and the content of vitamin B1 is the highest of all grains.
Many women in northern China have a tradition of using millet with brown sugar to nourish their bodies after childbirth.
Millet porridge is rich in nutritional value, there is a "ginseng soup" of the name.
Vitamin B1 in millet can be up to several times the rice; millet inorganic salt content is also higher than rice.
It is also rich in fat, 7.8 times as much as rice, and mainly unsaturated fatty acids.
In addition to rich iron, millet also has protein, complex vitamin B, calcium, potassium, fiber and so on.
The quality of protein in millet is often better than that of wheat, rice and corn, but the essential amino acids are low in lysine.
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