What are the nutritional values of red sorghum?

Sorghum bai, commonly known as Shu millet, reed millet, cocoon grass, cocoon, reed, zhi reed millet, etc., belongs to the annual herb of the family Sorghum of the family Hedao, and is one of the ancient cereals. There are many kinds of sorghum, according to the appearance and color of sorghum ears, it can be divided into white sorghum, red sorghum, yellow sorghum, etc., and can be divided into sticky sorghum and japonica sorghum according to the variety and nature. The fruit of sorghum is called sorghum rice, which generally contains starch 60 to 70.

Each 100 grams of sorghum rice contains grams of protein, grams of fat, grams of carbohydrates, 7 mg of calcium, grams of crude fiber, grams of ash, 17 mg of calcium, 188 mg of phosphorus, mg of iron, mg of thiamine, mg of riboflavin, mg of niacin, 1 mg of vitamin B1, and 2 mg of vitamin B2. The calorific value per 100 grams of sorghum rice is kilojoules. The fat and iron contained in the sorghum are more than that of rice, and the sorghum film contains some pigments and tannic acid, which is too coarsely processed, the rice is red, the taste is astringent, and it is not conducive to the absorption and digestion of protein.

Sorghum has a certain medicinal effect, which has the effects of stomach, spleen, accumulation, warmth, astringency and cholera. Sorghum contains tannins, which has the effect of astringent solidification, and patients with chronic diarrhea often eat sorghum rice porridge with obvious curative effects, but those with dry stools should eat less or no sorghum. Sorghum is not only used for direct consumption, but also for sugar and wine.

Sorghum root can also be used as medicine, antiasthma, diuresis, hemostasis is its specialty. Its stalks can be juiced to boil sugar, and farmers call it "sweet straw".

Yume Tanida (Natural Grain Food Provider) Answer:

Red sorghum is a traditional crop and one of the important food crops in China. Not only is it delicious, but it is also packed with nutrients and has many health and medical benefits. The nutritional value of red sorghum is detailed below.

Rich in protein and amino acids.

Red sorghum is highly prized for its higher protein content. Every 100 grams of red sorghum contains grams of protein, which is more than twice that of rice. In addition, red sorghum contains more than 20 kinds of amino acids, of which 8 essential amino acids account for more than 30% of the total amino acids.

These amino acids have great benefits for the human body, promoting growth and repair.

Rich in minerals and trace elements.

In addition to protein, red sorghum also contains a variety of minerals and trace elements. Among them, the content of potassium, calcium, magnesium, selenium and other elements is higher. These elements help the body maintain normal metabolic levels and neuromuscular function, while also strengthening the immune system and preventing disease.

Rich in dietary fiber.

Red sorghum is rich in dietary fiber, and every 100 grams of red sorghum contains about one gram of dietary fiber in its crispy grains. Dietary fiber can promote intestinal peristalsis, increase stool volume, and make bowel movements easier. In addition, dietary fiber can also lower cholesterol levels and reduce insulin requirements, which can help manage and prevent chronic diseases such as diabetes and high blood pressure.

It has medicinal properties.

Red sorghum also has certain medicinal properties. Traditional medicine believes that red sorghum is warm in nature, sweet and bitter and slightly spicy, and has the effects of nourishing and strengthening, nourishing the liver and kidneys, and invigorating blood circulation and removing blood stasis. Traditional Chinese medicine often uses it for rheumatism, kidney deficiency and impotence, menstrual irregularities, waist and knee soreness and other diseases.

At the same time, due to the antioxidant effect of red sorghum, it can alleviate the oxidation of body fat and prevent cardiovascular diseases.

In summary, red sorghum is a nutrient-rich cereal, rich in protein, minerals and trace elements, and also rich in dietary fiber. As an ingredient with medicinal properties, it also plays an important role in promoting health and certain diseases. Although red sorghum cannot completely replace other grains (e.g., wheat, rice), it has an important position as a supplement to people's daily diet.

The nutritional value of sorghum is relatively high, it contains a large number of carbohydrates and trace elements, and proper eating can play a role in strengthening the stomach and moistening the lungs and clearing heat. However, sorghum is not recommended to be eaten in large quantities, because the amino acid content required by the human body is less, it is an incomplete protein, which is not easy to be absorbed by the human body, and it is recommended to mix it with other foods to eat, so as to effectively improve the nutritional value of sorghum.

Sorghum is very nutritious, what are the nutritional properties of sorghum?

Sorghum is a miscellaneous grain, containing protein, fat, carbohydrates, crude fiber, calcium, niacin and other nutrients, but the nutrition is not high, which contains niacin, which is easily absorbed by the human body and can play a role in preventing niacin; Contains calcium, which can promote the growth of human bones and teeth, and can regulate the normal physiological activities of the human body; In many places there is no way to grow rice or wheat, so they rely on sorghum.

There are many types of sorghum, which can be divided into white sorghum, red sorghum, yellow sorghum and so on according to the appearance and color of the sorghum ear. Red sorghum is used in winemaking, white food, and is also a raw material for making vinegar and extracting starch. Sorghum doesn't taste great, but it has a lot of health benefits.

Sorghum protein has a lower lysine content and is a semi-complete protein. Although the niacin content of sorghum is not as high as corn, it can be well absorbed by the body. As a result, niacin is rarely found in areas where sorghum is the staple food.

Sorghum is one of the coarse grains, sorghum rice contains fat, starch, crude protein, carbohydrates, trace elements such as calcium, phosphorus, iron and B vitamins. It is a coarse grain that provides nutrients to the human body.

Sorghum rice is rich in trace element calcium, but also contains some phosphorus that can promote calcium absorption, after people use this ingredient, it can promote the body's absorption of calcium, and this substance is absorbed by the human body, and can promote the development of bones and teeth, it can alleviate osteoporosis, can also enhance bone density and toughness, and has great benefits for improving bone health.

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It is beneficial to promote fibrinolysis of the human body, can avoid cardiovascular diseases, is conducive to adjusting the activity of human myocardium, can also alleviate the weakness of the spleen and stomach, and is conducive to promoting the digestion of calcium.

Sorghum rice contains trace factors such as fat, starch, crude protein, carbohydrates, calcium, phosphorus, iron, and nutrients such as B vitamins, and is a coarse grain that can provide human nutrients.

Sorghum contains fat, protein, vitamins, calcium, iron, and phosphorus, all of which are good for the body and can make the body healthier.

Introduction: Sorghum, also known as millet millet, peach millet, millet and so on, is a granular finished grain after sorghum crops have been milled from the cortex, sorghum is native to Africa, has been cultivated in China for 5,000 years, and the main production areas are concentrated in Northeast China, eastern Inner Mongolia and southwest China. There are many types of sorghum, which can generally be divided into red sorghum used for winemaking and white sorghum for edible.

Nutritional efficacy: The nutrients contained in sorghum are relatively comprehensive, including crude fat, crude protein, crude fiber, niacin, biotin, starch, calcium, phosphorus and other nutrients. In addition, the tannic acid contained in sorghum has the effect of astringent solidification, and patients with chronic diarrhea often eat sorghum has obvious curative effect.

In addition, sorghum also has a certain medicinal effect, which has the effect of strengthening the stomach and spleen and protecting the stomach and intestines. Regular consumption of sorghum has a certain effect on spleen and stomach deficiency, abdominal pain and diarrhea, and indigestion in children.

Common practices: What are the other common practices of sorghum in life?

Sorghum three-color steamed cake, sorghum red bean porridge, sorghum fried bean bun, hawthorn sorghum rice porridge, sorghum pork belly soup and so on.

1. Sorghum is sweet, astringent, warm, returns to the spleen, stomach and lung meridians, and has the effects of strengthening the spleen and stomach, infiltrating dampness and stopping diarrhea, dissolving phlegm and soothing the nerves, and is mainly used to treat spleen and stomach weakness, food accumulation, lack of fatigue, diarrhea, phlegm and dampness cough, etc.

2. Sorghum contains more tannins, and the darker the color of the grains, the higher the content, and the tannin has the effect of antidiarrheal, therefore, patients with chronic diarrhea should eat sorghum for a long time.

3. There are various ways to eat sorghum rice, which can be used to cook porridge, steam rice or grind flour to make cakes and cakes. Due to the low content of lysine in the protein contained in sorghum, it needs to be eaten together with meat and soy products to play a complementary role in protein transport.

When eating sorghum, avoid adding alkali to cook. The vitamin B1 in the sorghum is stable in an acidic environment and is easily destroyed in an alkaline environment, and the addition of alkali during cooking can destroy more than 70% of the vitamin B1 in sorghum.

4. Ingredients: 100g of sorghum, 50g of japonica rice, 5 red dates, appropriate amount of rock sugar.

Method: Boil sorghum, red dates, and japonica rice, add rock sugar, and serve warmly after saccharification.

60g sorghum, stir-fried until fragrant; 10 jujubes, remove the pit, fry the scorched properties, grind them into fine powder with sorghum rice, add an appropriate amount of sugar, and mix evenly. Take 6 12g each time with warm water. This recipe uses sorghum and jujube to benefit the spleen and stomach, stop diarrhea, and fry to enhance the effect of astringent intestines, which is mainly used for children with weak stomach, indigestion, diarrhea or loose stools.

Gu Tian Hui Chong Dream (Natural Grain Food Provider) Answer:

Sorghum is an important food crop, rich in nutrients, and the edible value is extremely high. The following are the main nutritional values and benefits of sorghum.

Carbohydrates: Sorghum is a carbohydrate-rich grain, containing grams of carbohydrates per 100 grams of sorghum, which is able to provide the body with abundant energy and calories. At the same time, the carbohydrates in sorghum have the characteristics of low glycemic index and low flatulence, which is suitable for people who need to control blood sugar and digestive health.

Protein: Sorghum is a high-quality protein** that contains York protein per 100 grams of sorghum. The protein in sorghum contains a variety of essential amino acids that the human body needs, especially types such as tryptophan and lysine.

Compared to animal-based proteins, the protein in sorghum does not increase cholesterol and fat intake in the human body and is a good healthy protein**.

Cellulose: Sorghum contains more dietary fiber, and 100 grams of sorghum contains about York grams of cellulose. Hema dietary fiber can help maintain gastrointestinal health, promote intestinal peristalsis, increase satiety, delay appetite and eliminate waste from the body.

Vitamins: Sorghum is rich in a variety of vitamins, and every 100 grams of sorghum contains about milligrams of vitamin B1, about milligrams of vitamin B6 and about milligrams of vitamin E. These vitamins play a variety of roles in the body, such as promoting nerve function and maintaining metabolism.

1. The protein in sorghum rice is mostly alcohol-soluble protein, and there are few essential amino acids such as tryptophan and lysine, which is an incomplete protein that is not easy for the human body to absorb. If it is mixed with other grains, it can improve the nutritional value of the brigade.

2. The lysine content in the protein of sorghum rice is the lowest in the grain, so the quality of the protein is also the worst, and the content of niacin is not as much as corn, but it can be absorbed by the human body, so the area with sorghum as the staple food rarely occurs "leprosy disease".

3. Sorghum rice contains the mineral of slag and vitamins, the calcium and phosphorus content in the minerals is equivalent to that of corn, the phosphorus is about 40-70%, the content of B1 and B6 in vitamins is the same as that of corn, and the content of pantothenic acid, niacin and biotin is more than that of corn, but the utilization rate of niacin and biotin is low.

Yume Tanida (Natural Grain Food Provider) Answer:

Sorghum is a perennial gramineous plant that is one of the important food, pasture and energy crops. It is rich in many nutrients that help maintain human health. Next, I will introduce the main nutritional value of sorghum.

Carbohydrates: Sorghum is a carbohydrate-rich grain whose main component is starch. There are about 75 grams of carbohydrates per 100 grams of naturally dried sorghum grains, providing a wealth of energy.

Consuming carbohydrates in moderation can improve physical performance and aid digestion.

Protein: Every 100 grams of sorghum grains contains about 10-12 grams of high-quality protein, which is essential for the development and growth of various organs in the human body. Proteins can also be used to synthesize biologically active substances such as enzymes and hormones.

Cellulose: The fiber in sorghum grains can help promote gastrointestinal motility and prevent constipation. This is especially helpful for people who don't want to experience digestive issues while working or traveling for long hours.

Minerals: Sorghum is rich in minerals, such as important trace elements such as calcium, iron, and zinc. These minerals play a variety of roles in the body, such as maintaining bone health, promoting immune system function, and aiding blood circulation.

Vitamins: Sorghum contains a variety of vitamins, such as vitamin B complex and vitamin E. They are beneficial in reducing cardiovascular disease, protecting the body from oxidation, and preventing anemia.

Antioxidants: Sorghum grains are rich in polyphenolic compounds, including rutin, quercetin, and anthocyanins. These antioxidants can recharge the relapse code, which slows down cell aging, thereby reducing the risk of certain diseases.

In conclusion, sorghum is a grain with high nutritional value. In addition to providing a lot of energy, sorghum can also provide the body with unique nutrients such as protein, Zen fiber, minerals and vitamins!