Views: 6 Author: Site Editor Publish Time: 2022-09-16 Origin: Site
Millet, also called yellow millet. It belongs to angiosperm, monocotyledon and poaceae. It is widely cultivated in the temperate and tropical regions of Eurasia, and the middle and upper reaches of the Yellow River in China are the main cultivation areas.
Millet has high nutritional value, which is rich in unsaturated fatty acids, protein, vitamin E, carotene, iron, phosphorus, calcium, vitamin A, vitamin D and other nutrients, and millet is rich in nutrients. The content of vitamin B1 is the first among all grains; therefore, millet porridge has the reputation of "substitution of ginseng soup". So, what are the specific benefits of millet to the human body? What should I pay attention to when eating millet?
The benefits of millet:
The vitamin B1 and vitamin B12 in millet help improve skin tone, reduce the occurrence of pigmentation, and delay aging.
Millet is a coarse grain product, rich in dietary fiber, which helps to promote intestinal peristalsis, improve gastrointestinal digestive function, relieve constipation, and nourish the spleen and stomach.
Nourish the spleen and stomach
Millet is yellow, sweet and salty, and enters the spleen, stomach, and kidney meridians. Chinese medicine believes that millet can "strengthen the spleen and stomach, and warm the stomach"; when we cook millet porridge, after the porridge is cooked and cooled down, it will Seeing a layer of fine and viscous porridge oil, this substance has the effect of protecting the gastric mucosa and nourishing the spleen and stomach.
Prevention of angular cheilitis
Because millet is rich in vitamin B1, vitamin B12, etc., it has the effect of preventing indigestion and sores at the corners of the mouth.
Tryptophan has the effect of regulating sleep, and the tryptophan content of millet is the first among cereals. Cooking porridge with millet can easily make people fall asleep peacefully.
Although millet has many health benefits, it is still necessary to pay attention to how to fully absorb its essence. When eating millet, you need to pay attention to these three points:
Millet that has been put for too long cannot be eaten. One is that it is not nutritious, and the other is that it will damage health. Studies have shown that fresh millet porridge has a protective effect on gastric mucosa, while long-term storage of old millet has an ulcerative effect.
Millet is not a staple food. Be careful not to eat millet as a staple food, this is wrong, although it is good for our body, but after all, it cannot replace rice. In addition, when cooking millet porridge, you can add some other beans, such as red beans, soybeans, and mung beans, which can make the nutrition more comprehensive.
Deficiency cold and Qi stagnation constitution, millet should be eaten less. Because millet is slightly cooler in nature, those with stagnant Qi and those with deficient constitution and clear urination should not consume too much.
It is suitable for people with weak spleen and stomach, maldigestion, nausea, vomiting and diarrhea; suitable for people with kidney deficiency, thirst, dry mouth and diabetes. Meng Xu, a food doctor in the Tang Dynasty, once introduced: "To cure thirst and dry mouth, corn is good for cooking rice."
Millet is suitable for cooking, and porridge is the best. After the millet is cooked in porridge, the yellow fragrance is smooth and the aftertaste has a long aftertaste. It is full of fragrance and can nourish yin and induce bosom. There is a folk saying that "people" are the most suitable tonic for the old, young and pregnant women. It is popular for pregnant women to eat brown sugar millet porridge and feed millet soup to babies.
Known as "daishen soup", it is suitable for the old, weak, sick and disabled. Using millet to cook porridge, you can simply cook millet porridge, or cook with some mung beans, beans, sweet potatoes, and red beans; you can either grind millet into millet noodles and cook with mung beans or crushed soybeans, or you can use millet grains with mung beans, Cook crushed soybeans. In short, first put the mung beans in the pot or boil the crushed soybeans first, then make the millet or millet noodles into a paste with warm water, add them to the bean soup, stir while adding, cook while stirring, stir and cook until Bring to a boil and then cook over low heat until the rice oil thickens.
Since the content of lysine in millet is very low, if millet is the staple food, it should be combined with animal food or soybean rice.