The difference between millet and yellow rice
Yellow rice is coarse grains. Compared with millet, it has good food compatibility. Eating yellow rice is also very good for the body.
Millet also known as corn. The "rare cuisine, superior treasures" has been renowned at home and abroad, and since ancient times, it has been the preferred supplement for mothers, infants, the elderly, and the sick and the weak. Millet content of 0.12 mg per 100 grams, vitamin B1 ranks first in all food. Contains a variety of vitamins, proteins, fats, sugars and calcium, phosphorus, iron and other essential nutrients. At the same time it has a certain medicinal value.
Chinese medicine believes that millet is sweet and salty, and it has three functions: spleen, stomach, and kidney. It has the effects of neutralizing kidney, removing heat, and detoxifying. It can treat nausea, vomiting, spleen-heat deficiency, and diarrhea. Corn has kidney qi, Yidantian, tonic deficiency, and open stomach. Those who have kidney disease should eat it regularly. The spleen and stomach should be eaten for a long time. Maternal women can eat Qi and blood after eating, children can eat after eating spleen and stomach, the elderly eat strong kidney strong waist. Although millet and yellow rice are almost the same in length, they are still fundamentally different.
Yellow rice, also known as wolfberry, wolfberry fruit, summer millet, tannins and non-tanned quality difference, tannin vinegar more than alcohol, non-tanned quail, known as wolfberry, mainly to eat. Originating in northern China, it is one of the important food crops in the ancient Yellow River Basin. According to the dictionary's explanation, the fruit of the scorpion that went to the shell was slightly larger than millet, and its color was yellowish, and it was sticky after being cooked. Yellow rice can be used to cook porridge, make cakes, make rice and make wine. Huang Mi and Xiaomi share the same north, but in the eyes of northerners, yellow rice is higher than Xiaomi. People use it as a glutinous rice cake, and in some places they use it as a cake.
Yellow rice and millet who are more nutritious
The nutritional value of yellow rice is higher, including protein 9, 2% -14, 7%, fat 3, 0% -4, 6% and vitamins. In addition to food, it can also be used for making wine and making sugar. Every 100 grams of millet contains 9-7 grams of protein, which is higher than rice. Fat 1,7 grams, carbohydrates 76,1 grams, not less than rice, wheat. Carotene, which is not contained in the general food, contains 0, 12 mg per 100 g of millet, and vitamin B1 ranks first in all foods.
However, millet's nutritional value is higher than that of yellow rice. Even so, many women in northern China have a tradition of using millet and brown sugar to rejuvenate the body after birth. Millet porridge is rich in nutritive value, and it has the reputation of "Reference to soup". Because millet does not need to be refined, it preserves many vitamins and inorganic salts. The amount of vitamin B1 in millet can reach several times that of rice; the inorganic salt content of millet is also higher than that of rice.
In addition to rich iron, millet also has protein, vitamin B complex, calcium, potassium, fiber and so on. Because millet is alkaline in nature, you don't need to add too much salt or salt instead of salt for cooking. Millet has a high starch content (about 70%) and is an energy food. Like other grains, millet contains low amounts of calcium, vitamin A, vitamin D, vitamin C, and vitamin B12.
Protein content varies greatly among different types of millet and is generally between 10% and 20% with an average of 10% to 12%. The quality of protein in millet is often better than wheat, rice and corn, but the lysine content in essential amino acids is low.
Yellow rice practice
1, yellow rice porridge is the simplest practice, you can directly take the right amount of yellow rice, and then add water boiled porridge, direct consumption. At the same time, everyone can also add some rice and cook two-meter porridge when cooking yellow rice. This kind of congee has a higher nutritional value than a single millet porridge.
2, yellow rice made of green bean porridge is also a good choice, the main ingredients are yellow rice, mung beans and peanuts, mung bean nutrition and yellow rice and peanut nutrition can just complement each other, more conducive to human health, but also can improve The absorption rate of porridge nutrition.
3, yellow rice can also be processed into small rice flour, and then made into food after the food, yellow rice noodles and silk cake is the people often do food. Yellow rice flour can be made by adding some soy flour and a small amount of milk during steaming to make the taste particularly attractive. In addition, yellow rice flour can also be mixed with yam powder and eaten after being cooked into a paste.
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