Sorghum, which was once popular all over the Central Plains, why is no one eating it now?

Now most of them eat flour and rice, so not many people want to eat itWhole grains。Sorghum is usually used to make wine, so there are very few people who eat it.

And all parts of the country are generally eaten rice, various types of rice. Although sorghum rice is rarely used as a staple food, sorghum is a rare delicacy at times of severe food shortages. Sorghum seeds are peeled and turned into sorghum rice.

Purple-red, coarse grains, you can also add a little red beans to make fragrant red rice. After sorghum rice is ground into powder, it can be made into various foods, such as noodles, noodle rolls, pancakes, steamed buns, pancakes, etc.

The sake made from sorghum is also loved by many people. The wine made from sorghum is fragrant. After taking the first sip, I want to take a second sip.

Sorghum has gradually become a raw material for winemaking. From a staple food to a brewing ingredient, it has also witnessed the history of human development. The world-famous Moutai.

And other famous wines are inseparable from the figure of sorghum rice.

The crushed ears of sorghum are made into beautiful brooms one after another during the winter slack period. It is sold in many markets in the countryside.

HighThere is another good use for stalks - weaving mats. Skilled bamboo carriers can use it to weave mats of various styles and sizes, weaving hoarding grain baskets, mat baskets, not only practical, but also can weave many patterns related to folk tales and sell them in the market.

Eating more sorghum also helps with digestion in babies and the elderly. It can promote the digestion of food in our stomach very well. It is also highly cohesive and can carry phlegm out of the body, thereby relieving tuberculosis.

It also has a high nutritional value, rich in vitamins and trace elements.

Such as calcium, phosphorus, potassium, etc. These elements can well complement our brain needs, which can play a role in promoting brain development.

Because I used to eat sorghum many years ago, not many people eat it now, and it is not delicious.

Nowadays, most people eat fine grains, so not so many people want to eat coarse grains.

Because sorghum is generally used to make sake, there are few people who eat it.

Later, rice and millet appeared more and more, so people stopped eating sorghum.

Sorghum rice is a traditional crop and one of the most important food crops in ancient times. However, in modern society, few people choose sorghum rice as their staple food. This is mainly due to several reasons:

First, the taste of sorghum rice is relatively simple compared to other staple foods, and there are not so many ways to change. Meals made of sorghum rice have a relatively hard taste and are not easy to taste, so they cannot satisfy people's appetites well.

Second, there are very few brands of sorghum rice, so it is relatively high and not popular. Modern people who pursue economic benefits are difficult to accept this kind of **.

Third, the quality of sorghum rice fluctuates to a certain extent, and some coarse grains or mixed grains are polluted, which is not easy to digest, and it is difficult to get enough word-of-mouth recognition.

Finally, the internal structure of sorghum rice is relatively hard and solid, and it needs to be boiled and boiled for a long time. Therefore, consuming sorghum rice requires more time and effort than other staple foods.

In conclusion, sorghum rice is a traditional delicacy, but in modern society, its consumption is low due to various reasons. Nevertheless, we should believe that with the rediscovery and understanding of traditional culture, sorghum rice will return to our tables.

1. Historical reasons.

Sorghum played an important role in agricultural production in ancient China. Especially in the northern regions, sorghum used to be one of the main food crops. However, over time, sorghum's place in agricultural production has gradually been replaced by other crops.

Among them, the main reason is the low production efficiency of sorghum. In ancient societies, transportation was inconvenient, resulting in a relatively low purchase of sorghum**. With the continuous improvement of agricultural technology, the production efficiency of other crops has gradually surpassed that of sorghum, and its planting area has gradually decreased.

2. Cultural differences.

In different regions, there are also differences in the name and eating habits of sorghum. For example, in the southern region, people are more inclined to consume other foods such as rice and flour, while sorghum is considered a fodder crop. In the northern region, although sorghum is also used for food and winemaking, its eating method and texture do not conform to the taste and eating habits of some people.

In addition, in ancient societies, it was often used to make paper, fabrics and other items, and these traditional handicrafts were gradually replaced by modern industries, which also led to a decrease in the demand for sorghum for consumption.

Third, production efficiency.

The production efficiency of sorghum is relatively low. Compared with other crops, sorghum has a long growth cycle and a lower yield. Under the conditions of market economy, farmers are more inclined to grow crops with higher economic benefits, such as cotton, oilseeds, etc., while sorghum is often regarded as a secondary crop.

At the same time, with the improvement of agricultural mechanization, the planting and harvesting of sorghum have been gradually replaced by mechanization, which further reduces its planting efficiency.

Fourth, health problems.

Sorghum contains a certain amount of starch and fat, and its protein content is higher than that of other staple foods. However, due to the low quality of protein in sorghum and the fact that it contains a certain amount of tannins, it is not very beneficial to human health. Especially in modern society, people's dietary structure has undergone great changes, and sorghum is not the main source of nutrients such as protein and energy for modern people.

At the same time, long-term consumption of sorghum may also lead to some nutritional deficiencies, such as vitamin C. Therefore, under the high intensity of labor and the fast pace of life, modern people are more inclined to choose other healthier foods.

To sum up, the problem of sorghum not being eaten much in modern society is the result of the combination of many factors. Although sorghum has an important position and role in ancient times, in modern society, its planting efficiency is low, cultural differences are large, and its nutritional value is relatively low. However, as one of the important crops with a long history and tradition, the status and role of sorghum in modern agricultural production and life are still worthy of attention and attention.