Is millet a coarse grain? Is millet a coarse or fine grain?

1.Sweat proteins, fats, carbohydrates in millet.

These main nutrients are high in content, and because millet usually does not need to be refined, it preserves more nutrients and minerals, including vitamin B1 content several times higher than rice, and the mineral content is also higher than rice. Carotene, which is not contained in general grains, contains milligrams per 100 grams of millet.

2.Millet has outstanding iron content, has a good blood tonic effect, and its phosphorus content is also very high, 2 3 times that of rice, and contains a lot of vitamin E

for times the rice.

3.High potassium content and low sodium content, the content ratio is 66:1, and the dietary fiber is 4 times that of rice, but the lysine content in its protein is very low, so it should be compared with amino acids such as soybeans and meat.

Eat foods with higher contents.

4.Millet is about 70% higher in starch and is an energy food.

Whole grains"It is a general term for various grains other than refined rice noodles, such as corn, sweet potatoes, etc. Eating some coarse grains in moderation can increase nutrition, promote gastrointestinal digestion, and prevent obesity, so now more and more people are beginning to develop the habit of eating coarse grains, and millet, as one of the coarse grains, has become one of the more popular coarse grains because it can be cooked into various flavors.

But many people are accustomed to boiling millet into porridge when eating millet, and boiling it very badly to make it taste better, but in this way, a large amount of millet will be lost"Coarse grain properties"。

Rice and white flour are called fine grains because these two grains have been refined and processed, although they lose more nutrients, they have a better taste and are conducive to human absorption after making mature food, so eating too many fine grains is very easy to cause obesity. Coarse grains are coarse in processing, although they have a poor taste and are not easy to digest, but more nutrients such as fiber are retained.

But in addition to the processing of grains, in addition to milling, cooking is also one of the processes of processing. When millet is boiled for a long time, the starch inside"Gelatinization"It will increase with the increase of cooking time, the difficulty of human absorption will become lower and lower, and the glycemic index will gradually become higher, and it is easy to become fat if you eat too much.

Therefore, we should not think that millet belongs to coarse grains, and think that the porridge cooked from millet must also be coarse grains, improper cooking methods will change the attributes of food, and we must make this clear before eating. Especially for people with diabetes, it is more important to pay attention not to be coarse"Deception"This leads to uncontrolled blood sugar.

Millet belongs to coarse grains, coarse grains are relative to the fine grains such as polished rice and white flour that we usually eat, mainly including corn, millet, purple rice, sorghum, oats, buckwheat, wheat bran and various dry legumes, such as soybeans, green beans, red beans, mung beans, etc.

Yes! There are also corn, sorghum, soybeans, mung beans, sweet potatoes, yams, and yellow rice are all coarse grains! Whole grains have many benefits for the human body, and the fiber and minerals in them are several times higher than that of ordinary white rice.

Millet belongs to coarse grains. Coarse grains mainly include corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dried legumes, such as soybeans, green beans, red beans, mung beans, etc.

Millet is one of the oldest cultivated crops in the world, originating in the Yellow River Valley of China and being the main food crop in ancient China. Millet grows drought-tolerant, with a wide variety of varieties, commonly known as "millet has five colors", there are white, red, yellow, black, orange, purple and other colors of millet, and there are also sticky millet. The earliest liquor in China was also made from millet.

Millet can be grown in clay and sandy soils, and in order to achieve high yield, stable yield and high quality, good soil conditions are needed to meet its requirements for water, fertilizer, gas and heat. Millet is suitable for growing in slightly acidic and neutral soils, prefers dryness and is afraid of waterlogging, especially in the late growth stage, excessive soil moisture is prone to root rot. Therefore, it is advisable to choose a fertile loam or sandy loam soil with high terrain, easy drainage, deep soil layer and soft texture.

Different millet varieties have their own characteristics, and varieties should be selected according to natural conditions, fertility levels, cultivation techniques, stubble and production uses. Varieties that are barren and drought-resistant should be selected for sloping platforms and two plateaus; To cook porridge, you need to choose small-grained, good-tasting and naturally flavored dishes. In short, the varieties with high yield, high quality, good commerciality and good palatability are the best.

Millet is a coarse grain.

Usually whole grains mean that the protein and starch content is not as high as that of rice and flour, but plant fiber.

Higher than fine grains. Coarse grains mainly include millet, purple rice, corn, oats, sorghum, etc., as well as various dried legumes such as soybeans, green beans, mung beans and red beans.

Millets are very nutritious and rich in fat, protein and vitamins.

It can be eaten and used as medicine, which has the effect of clearing heat, nourishing yin, clearing thirst, tonifying the spleen and kidney, and also curing water and drainage, and can also make wine.

Precautions for Xiaomi purchase

When buying millet, whether it is bagged or bulk millet, the first step is to look at its appearance, first of all, authentic millet is beige, some millet color is black or white, it is not right, blackened millet is generally old millet, or mildew millet.

Moreover, the color of millet is close to white, and this kind of rice will not produce a fragrant taste no matter how it is boiled, but it is not good for people's health. The choice to buy must be beige that looks normal in color, and millet grains.

It is relatively round and full, and the rice grains are intact and cannot be damaged.

The above content refers to Encyclopedia-Xiaomi.

It's considered a coarse grainMillet counts as a coarse grain. Coarse grains are white flour as opposed to polished rice.

In terms of fine grains, they are mainly divided into three categories: cereals, miscellaneous beans and fast stems, including corn, millet, soybeans, mung beans, sweet potatoes, yams, etc.

Whole grains

Coarse grains are relative to the fine grains such as polished rice and white flour that we usually eat, mainly including corn, purple rice, sorghum, oats, buckwheat, and wheat bran in cereals.

and various dried legumes, such as soybeans, green beans, red beans, mung beans, etc.

Millet is a coarse grain. Millet does not need to be finely processed, and a large number of vitamins and minerals are preserved, and the content of vitamin B1 in millet is several times that of rice, and the content of vitamin E is also 4-8 times that of rice. Millet has a high iron content and has the effect of nourishing blood.

At the same time, millet also contains a lot of phosphorus and potassium.

Key Value: Millet has the effect of clearing heat and quenching thirst, and can alleviate symptoms such as weak spleen and stomach qi and indigestion. Eating millet has the effect of nourishing qi and tonifying kidney qi, and among the grains, millet has a strong effect on tonifying the kidney.

Millet has the effect of strengthening the spleen and stomach, and can treat spleen and stomach disharmony, spleen deficiency and diarrhea, indigestion and abdominal pain. Millet can ** bad breath and relieve athlete's foot to a certain extent. Millet has beauty benefits.

Summary. Millet is a coarse grain, and the coarse grain usually means that the protein and starch content is not as high as that of rice and flour, but the plant fiber is higher than that of fine grains. Coarse grains mainly include millet, purple rice, corn, oats, sorghum, etc., as well as various dried legumes such as soybeans, green beans, mung beans and red beans.

Xiaoji Zheng rice is a coarse grain, and the coarse grain usually refers to the fact that the protein and starch content of the Soye group is not as high as that of rice and flour, but the plant fiber is higher than that of fine grains. Coarse grains mainly include millet, purple rice, corn, oats, sorghum, etc., as well as various dried legumes such as soybeans, green beans, mung beans and red beans.

Millet is a coarse grain, millet is very high in vitamins and minerals, and there is a certain amount of dietary fiber, which is 4 times that of rice and flour. The nutritional value of millet is very high, if the body is weak, you can drink some millet porridge, Xiao Li with rice porridge has the effect of nourishing the stomach. The biggest feature of coarse grains is that they contain more dietary fiber and have a strong sense of satiety, but their nutritional value is not inferior to that of Nahefu rice and white flour canopy dates.

Common coarse grains include cereals, corn, millet, sorghum, purple rice, buckwheat, oats, etc. Legumes, soybeans, green beans, red beans, broad beans, etc.