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What are the health benefits of millet

Views: 10     Author: Site Editor     Publish Time: 2022-05-27      Origin: Site

Millet definition

Yan'an millet, also known as millet, is an agricultural product in Yan'an City, Shaanxi Province. Millet, also known as millet and millet after shelling, has a planting history of about 7000 years in Northern Shaanxi. It is the main autumn grain crop in Yan'an. There are many varieties, which is said to be "thousands of MI and thousands of valleys". Yan'an is a semi-arid mountainous area with nine droughts in ten years. Millet has strong adaptability, drought resistance, barren resistance, acid resistance, alkali resistance, storage resistance, high yield, both grain and grass, and high nutritional value. Millet contains 13% protein, vitamins and minerals, as well as lysine and methionine needed by the human body.

Main value of millet

It is one of the main grains of the people in northern China. The grain has high nutritional value and is rich in protein, fat and vitamins (according to the analysis of the Central Academy of health, it contains 9.7% protein, 1.7% fat and 77% carbohydrate. Moreover, it contains 0.12 mg carotene, 0.66 mg vitamin B1 and 0.09 mg vitamin B2 per 100 grams of millet, which is inferior to other cereal crops). Therefore, it is not only edible, but also used as medicine to clear away heat, thirst, nourish yin, nourish spleen, kidney, intestines and stomach, facilitate urination, treat watery diarrhea and other effects. It can also make wine. Its stems and leaves are also the excellent feed for livestock. It contains 5-7% crude protein, 1.5-2 times higher than the content of general forage. Moreover, it has less cellulose and soft texture, which is loved by mules and horses; Its bran is also a good feed for pigs and chickens.chinese millet for sale - CGhealthfood

Nutritional value of millet in Northern Shaanxi

Millet contains protein, which is higher than rice. Every 100 grams contains 1.7 grams of fat and 76.1 grams of carbohydrates, which are not lower than that of rice and wheat. The content of carotene, which is not contained in general grains, is 0.12 mg per 100 grams of millet, and the content of vitamin B1 ranks first in all grains. In addition to eating, it can also make wine and maltose.

In addition to rich iron, millet also has protein, compound vitamin B, calcium, potassium, fiber and so on. Because millet is alkaline in nature, there is no need to add too much salt or cook without salt at all. Millet has a high starch content (about 70%) and is an energy food.

Like other grains, millet has high levels of calcium, vitamin A, vitamin D, vitamin C and vitamin B12.

The protein content varies greatly in different types of millet, generally between 5% - 20%, with an average of 10% - 12%. The quality of protein in millet is often better than that of wheat, rice and corn, but the content of lysine in essential amino acids is low.

Millet contains a lot of vitamin E, which is 4.8 times that of rice. Vitamin E can protect the cell membrane from oxidative damage and remove metabolic "garbage" such as oxygen free radicals in the body.

Dietary fiber

Millet is rich in dietary fiber, which is four times that of rice. Rich dietary fiber can promote fecal excretion.

Potassium

Millet contains high potassium and low sodium. Potassium and sodium are 9:1 higher than rice, while millet is 66:1. Eating millet often is beneficial to patients with hypertension.

Carbohydrate

Xiaomi's carbohydrates can maintain the normal function of brain cells and provide energy for mental workers.

Main eating method of millet

Millet porridge is a healthy food. It can be boiled alone, or add jujube, red bean, sweet potato, lotus seed, lily, etc. to boil nutrients with different flavors. Millet is ground into powder and can be used to make cakes. It's delicious. Millet bud, like malt, contains a lot of enzymes. It is a traditional Chinese medicine and has the effect of strengthening stomach and digestion. Millet porridge has a calming effect.

Many women in northern China have a tradition of using millet and brown sugar to recuperate after childbirth. Millet porridge has rich nutritional value and is known as "substitute ginseng soup". Because millet does not need refining, it preserves many vitamins and inorganic salts, and the vitamin B1 in Millet can be several times that of rice; The inorganic salt content of millet is also higher than that of rice.

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