What is the difference between millet and glutinous rice?

Millet is also divided into yellow millet and waxy millet, what is the difference between the two?

Yellow millet and waxy millet are very similar in terms of nutrients and appearance, and it is difficult to distinguish them when you look at them alone, but if you look closely at them, you will find that the particles of glutinous millet are slightly larger than those of yellow millet. Although the difference between these two types of millet is not too obvious, there are still differences in the specific efficacy and eating methods of the two kinds of millet in life, and you can choose to buy glutinous millet or yellow millet according to your needs.

Difference Between Waxy Millet and Yellow Millet.

Glutinous millet, grasses, millet plants, also known as millet seeds, are divided into soft and hard, and are relatively barren and thin. In the north, it is mainly used to make sake or grind it into flour to make fried cakes and rice cakes. You can also cook porridge, and the porridge cooked from glutinous millet is more viscous and glutinous.

Yellow millet, a Poaceae, dog's tail plant, also known as millet, is most commonly used to cook porridge. It is rich in nutrients, rich in amino acids, carotene and various trace elements, and it is the crop with the highest vitamin B1 content among all kinds of food crops. The content of protein, fat, carbohydrates, etc. contained in it is not particularly different from the content of glutinous millet, but when cooking porridge, the public prefers to choose yellow millet.

Because, the porridge cooked from yellow millet is light yellow in color and has distinct grains, and the porridge is fragrant.

The difference between yellow millet and waxy millet when eaten.

Yellow millet porridge with brown sugar can also play a role in replenishing qi and blood, especially for weak patients, mothers, the elderly and children, etc., are more suitable for the use of millet porridge, this porridge is nutritious, easy to digest, can play a role in nourishing the stomach. At the same time, yellow millet contains calcium, iodine and other elements glutinous, and children can also promote growth and development if they eat it. Glutinous millet has a certain glutinousness, amylose content is relatively high, when eating, it may not be as easy to digest as yellow millet porridge, although the difference in nutrients is not too big, but there is a certain difference in taste, glutinous millet porridge particles are easy to stick together, and the soup is more viscous.

Compared with the frail people, the elderly and children, glutinous millet is slightly difficult to digest.

Both yellow millet and glutinous millet can be brewed, and when choosing, you can buy it according to your needs. Glutinous millet is also divided into soft and hard, soft millet is the raw material of the famous northern Shaanxi rice wine, and the hard glutinous millet grinding in northern Shaanxi can also make fried cakes and rice cakes, yellow millet is generally not used to grind flour.

Choose as you need. The actual difference between yellow millet and waxy millet is not very obvious, but there are still some differences between the two in terms of use, so you can choose millet according to your own use. If you buy millet mainly for porridge, then you can choose yellow millet, and if you like and drink glutinous and sticky porridge, choose glutinous millet.

If you want to use millet to make rice wine, or want to grind flour to make fried cakes or jujube cakes, then you can choose glutinous millet.

Generally speaking, yellow millet has certain advantages over glutinous millet in some nutrients, after all, yellow millet also has the effect of replenishing qi and blood, nourishing the stomach, and promoting children's growth and development. Therefore, it is better to buy that kind of millet according to your personal needs.

Yellow millet and waxy millet, can you tell the difference? Which is high in nutritional value?

Yellow millet, formerly known as "corn", is commonly known as "millet" in the northern region, and is a real millet. The original name of glutinous millet was "millet seed", and because both of them are yellow, everyone thinks they are the same species. Actually, no, glutinous millet (millet) is larger than millet particles, and the nutritional efficacy and practice are different.

To fully understand which is better nutrition, yellow rice or millet, you need to first understand what yellow rice is and what millet is. If it is distinguished according to the ordinary standard, millet also belongs to yellow rice, and the word yellow rice is a relative word that is used to distinguish white rice. However, according to the current public reference to yellow rice, yellow rice mainly refers to millet (millet is the ancient name for the yellow rice that everyone refers to now); Yellow rice, in fact, there are two main kinds, one is glutinous rice, which can be used to wrap zongzi or make rice cakes; The other is japonica yellow rice, which is just a food for ordinary people to replace white rice, this kind of rice, because of the rough taste, has been rarely planted, even if it is planted, it is only because of liking this taste, liking this taste to replace white rice to eat.

The nutritional value of yellow millet is very high, containing protein, fat and vitamins, in addition to eating, it can also make wine and make caramel sugar. Millet contains grams of protein per 100 grams, which is higher than rice. Grams of fat and carbohydrates are not lower than those of rice and wheat.

Carotene, which is not contained in general grains, has a milligram content per 100 grams of millet, and the content of vitamin B1 ranks first among all grains.

Many women in northern China have a tradition of using millet and brown sugar to nourish their bodies after giving birth. Millet porridge is rich in nutritional value and has the reputation of "substitute ginseng soup".

Because millet is alkaline in nature, you don't need to add too much salt or don't cook it at all. Millet has a high starch content (about 70%) and is an energy food. Like other cereals, millets are low in calcium, vitamin A, vitamin D, vitamin C and vitamin B12.

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

1. The appearance is different

Rhubarb rice is slightly larger than millet and is pale yellow in color. The glutinous rice grains are slender and white, and the color is powdery and white and opaque.

2. Nutrition is different:

Rhubarb rice contains protein, fat and vitamins. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch.

3. Different uses:

Rhubarb rice is often used as a raw material for rice cakes and bean buns. Glutinous rice is the main ingredient in the manufacture of sticky snacks, such as zongzi, eight-treasure porridge and other desserts.

4. The heat is different

Rhubarb rice has a slightly higher calorie value, with 100 grams of rhubarb rice having 356 kcal and 100 grams of raw glutinous rice having 350 kcal.

1. Glutinous millet is soft millet, although it is very similar to yellow millet, but the diameter is relatively large. Glutinous millet can be ground to make pastries, and it was also widely used to make wine in ancient times. It is said that although glutinous millet can also be used to make porridge, it does not have the fragrance of millet, but its nutritional value is much higher than that of millet.

However, glutinous millet is still generally used to make desserts, such as fried cakes.

Second, the so-called yellow millet is actually corn, which is the product of millet after hulling, usually speaking, the "millet porridge" we call is boiled from yellow millet, so if you want to cook porridge, yellow millet is a good choice. Moreover, millet porridge nourishes the stomach and has the effect of strengthening the spleen, which is suitable for the elderly and children.

The difference in appearance between millet and glutinous rice.

First of all, the difference between millet and glutinous rice in appearance is still relatively obvious, millet is relatively small, so this is the reason why its name comes from, and glutinous rice is relatively slightly larger than millet in shape, and there will be many types in color classification, so relatively speaking, millet and glutinous rice are also very good to distinguish, you can also buy more in ordinary life, and carefully distinguish when choosing, so as to avoid buying mistakes, Otherwise, you won't get the corresponding effects and functions.

The difference in nutritional value between millet and glutinous rice.

The nutritional value of millet and glutinous rice is very high, of course, there is a certain difference between them, glutinous rice is mainly to help us supplement the corresponding nutrients, at the same time, for our body's metabolism and endocrine, have a certain effect, but also can help improve the effect of function, so, for many women during the preparation for pregnancy can eat more glutinous rice to carry out the corresponding functional control, and millet relatively speaking, its nutrition is mainly to help us nourish the stomach, It also tastes very good, so it has a unique feeling when you eat it.

The difference between millet and glutinous rice.

The difference between millet and glutinous rice in fat is not particularly big, both can be boiled porridge, I believe that many people have also eaten millet porridge and glutinous rice porridge, which are very delicious, and the taste is also very good, of course, millet porridge will taste more strong, mainly because of the attributes of millet itself, so we can also make it through various innovative cooking methods in ordinary times, and you can get very delicious food, of course, Glutinous rice can also be used as a rice ball, and it is also very delicious when added to other side dishes.

In short, millet and glutinous rice have certain differences and commonalities in appearance, nutritional value and eating methods, so everyone should also distinguish the efficacy of the two when they usually buy, and then make corresponding choices according to their own needs and preferences, so as to mention a certain nourishing nutrition and improving the body.

The glutinous rice is white, the yellow rice is yellow, and the glutinous rice is particularly fragrant and sticky, making it easy to eat. Yellow rice is suitable for cooking porridge and not for cooking rice.

Yellow millet is millet glutinous, millet is called yellow rice, it does not have the word small is used to make sticky bags, the northeast side.

The main feature of glutinous millet is that it is sticky, and it will be very viscous when cooking porridge.

Yellow millet is distinctive, and even if it is boiled for a long time, it will not be as sticky as glutinous millet.

What is the difference between glutinous rice and yellow millet, glutinous rice has high adhesion, and yellow millet is not sticky.

1. Different appearance: rhubarb rice.

It is slightly larger than the millet and is pale yellow in color. The glutinous rice grains are slender and white, and the color is powdery and white and opaque.

2. Different nutrition: Rhubarb rice contains protein, fat and vitamins. Glutinous rice contains protein, fat, sugars, calcium, phosphorus, iron, vitamin B1

Vitamin B2, niacin.

and starch, etc. <>

3. Different uses: Rhubarb rice is often used as a raw material for rice cakes and bean buns. Glutinous rice is used to make sticky snacks, such as zongzi and eight-treasure porridge.

and other desserts.

4. The calories are different: the calories of rhubarb rice are slightly higher, the calories of 100 grams of rhubarb rice are 356 kcal, and the calories of 100 grams of raw glutinous rice are 350 kcal.

Millet: In ancient times, it refers to an annual herbaceous plant called millet seed. The leaves are linear, the seeds are pale yellow, and they are called yellow rice after peeling, and they are sticky after cooking.

It is one of the important food crops. In ancient China, hundreds of millet were arranged, and their length was taken as the standard of one foot, which was called millet ruler. Millet can be used to make wine, cakes, etc.

Millet: commonly known as millet. In ancient times, millet was a general term for grains such as millet and millet.

The grain of millet is called sorghum in ancient agricultural books, and glutinous millet is straw. The oracle bone inscription "He" refers to millet. Later, people called a relatively thin beam millet, and the northerners called corn millet.

The simple distinction is: the beam with a large spike, long hair and thick grains, and the millet with a small spike, short hair and fine grains. Seedlings and thatch are similar.

1. The appearance of the two is not the same

Glutinous rice is the fruit of the husked millet that is slightly larger than millet and has a pale yellow color and is sticky when cooked.

Millet is also called corn, called grass in ancient times, is the product of millet after hulling, because of its small grain, about a millimeter in diameter, so it is named.

2. The main distribution areas of the two are different

Glutinous rice is mainly distributed in the north, it itself is a kind of grain in the north, is the finished product of millet or millet after peeling, millet is widely cultivated in the temperate and tropical regions of Eurasia, the middle and upper reaches of the Yellow River in China are the main cultivation areas, and a small amount of cultivation is also cultivated in other regions.

3. The viscosity of the two is not the same

Glutinous yellow rice is sticky.

Xiaomi is not sticky.

Both glutinous millet and yellow millet are rich in nutrients, each with its own advantages, and it can be chosen according to your needs.

1. The scientific name of glutinous millet is millet belongs to the genus Poaceae, also known as millet, millet, grass sacrifice and millet millet. It is the main food crop in arid and semi-arid areas, and it is also one of the main rice crops in China. The protein content of millet is about 12 percent, the highest can reach more than 14 percent, and the starch content is about 70 percent, of which 67.7 percent is glutinous varieties.

The content of amylose in waxy varieties is very low, and high-quality waxy varieties do not contain amylose, in addition to carotene, vitamin E, vitamin B6, B1, B2 and other vitamins and rich in calcium, magnesium, phosphorus, iron, zinc, copper and other mineral elements.

2. Yellow millet grains are small and yellow or dark yellow, slightly better defeated after cooking, with charming sweetness and a certain glutinousness, easy to cook and nutritious, it is a more popular breakfast food. Yellow millet has a better protein content than rice, and a higher carbohydrate content than wheat and rice, in addition to yellow millet also contains complex vitamins B, calcium, potassium, fiber, etc.