Who can t eat sorghum rice, and who can t eat sorghum rice

Diabetic patients should not eat sorghum, and those with dry stools and constipation should eat little or no food.

Sorghum rice is suitable for people.

It can be eaten by the general public. It is suitable for children with indigestion; It is suitable for people with spleen and stomach qi deficiency and loose stools; Sorghum with strong viscosity is suitable for tuberculosis patients.

The consumption of sorghum rice is contraindicated.

1.When eating sorghum rice, be sure to cook it and eat it.

2.It is not advisable to eat sorghum rice or boiled leftover sorghum rice after heating, and it is not advisable to add alkali to cook.

3.Sorghum rice should not be eaten with gourds and Chinese medicine aconite.

1. Children who are in the vigorous growth and development period.

They need to absorb a large amount of nutrients, and their gastrointestinal function is weaker than that of the tomato, so children should eat more fine grains.

2. The elderly.

Slow metabolism, decreased gastrointestinal function, and intake of a large amount of dietary fiber will lead to poor absorption.

3. People with poor kidney function.

There is a limit to protein intake, and such people should supplement more high-quality protein such as meat, eggs, and milk.

4. Patients. A large amount of high-quality protein is required throughout the recovery period, and sorghum rice as a coarse grain may not only cause bloating discomfort, but also interfere with the absorption of high-quality protein, and it is not advisable to eat more coarse grains.

5. People with digestive problems.

People with digestive problems (e.g., gastric ulcers, duodenal ulcers) are not suitable for eating whole grains because these ingredients are coarse and physically rubbed against the gastrointestinal tract, which can cause wound pain. People who are prone to flatulence are not comfortable eating too much.

Sorghum Rice Information:

Sorghum rice is a whole grain. In terms of color, sorghum rice has yellow, red, black, white, and light brown; Zhihe is divided into two kinds of taste: japonica and sticky.

Sorghum rice is a nutritious grain, containing about protein and fat per 100g, and provides a variety of vitamins and minerals, among which vitamin B1, niacin, vitamin B6, iron, etc. have reached more than 20% of the nutrient reference value, and can be further improved by eating with other cereals.

The above content refers to People's Daily Online - n reasons to fall in love with coarse grains, but four types of people should not eat them.

The above content refers to People's Daily Online - Top Ten Good Grains - Sorghum Rice.

Older people should eat less sorghum.

Sorghum rice is mainly made by using sorghum processing, and the nutritional value in it is relatively high, but the viscosity of sorghum rice is relatively strong, and sorghum rice contains tannins, which cannot be eaten frequently alone. Sorghum rice is rich in insoluble dietary fiber, vitamins, carbohydrate compounds, proteins, magnesium, phosphorus, potassium and other nutrients. Under normal circumstances, normal people can eat sorghum rice in moderation, and it generally does not cause adverse effects on the body.

In daily life, it is recommended to maintain good eating habits, avoid picky eaters, and eat fresh vegetables and fruits such as bitter gourd, oily lettuce, tomatoes, kiwifruit, dragon fruit, and bananas in moderation.

Introduction to sorghum rice

After the sorghum is hulled, it is sorghum rice, commonly known as millet of sorghum, reed grass, cocoon grass, cocoon seed, reed millet, etc., and the Latin is sorghum. Sorghum is one of the traditional grains in China. Sorghum is an annual herb belonging to the family Poaceae and is one of the ancient cereal crops.

Sorghum rice is a granular finished grain after sorghum has been milled and the skin layer has been removed. Sorghum is also known as red grain, Shu millet, and was called Shu rice in ancient times. The main production areas are concentrated in the northeast region, the eastern part of Inner Mongolia and the hilly and mountainous areas in the southwest region.

According to its nature, there are two kinds of japonica and waxy, and the grain is divided into hard and soft. There are five kinds of grain color: yellow, red, black, white or gray-white, and light brown. China's famous liquors such as Moutai, Wuliangye, Luzhou Laojiao, and Hufen Liquor in the Hand Hall all use red sorghum as the main raw material.

Sorghum is divided into red and white; The red one, also known as wine sorghum, is mainly used for winemaking, and the white one is used for eating, and the nature is warm and sweet. Sorghum can be divided into edible sorghum, sugar sorghum and broom sorghum according to its characteristics and uses. Sorghum is used as a raw material for brewing wine, making vinegar, extracting starch, and processing starch.

Sorghum contains more fat and iron than rice. The vast majority of the tannins contained in sorghum grains are found in seed coats and fruit peels. Tannin has an astringent taste, which hinders the body's digestion and absorption of food, and easily causes constipation.

In order to eliminate the adverse effects of tannin on the human body, the cortex should be removed as much as possible when milling sorghum rice. When consumed, it can be soaked in water and boiled to improve the taste and reduce the impact on the human body.

The main nutrients of sorghum account for dry matter, crude protein 9%, crude fat 85%, carbohydrate 85%, crude fiber 1%, as well as calcium, phosphorus, iron and other trace elements and vitamin B group.

Cultivation techniques. Sorghum has a wide range of adaptability and strong resistance to stress, and can be planted in both plain fertile land, arid hills, and barren mountainous areas. Shanxi is one of the main production areas of sorghum.

The cultivation of sorghum can be divided into spring cropping and autumn cropping.

The late slag of spring sowing period is about the end of March to the middle of April of the lunar calendar, and the time should not be too early, because the early sowing temperature is low, the growth is slow, and it is easy to die in the cold snap.

Autumn crops are sown between late May and late June of the lunar calendar, and the time should not be too late, so as to avoid low temperature in the middle and late stages of growth, which will affect the growth and delay the maturity period.