Nutritional value of millet porridge

Everyone should be familiar with the nutrition of millet porridge. Let our editor summarize it for you below. I hope you like it.

Nutrition of millet porridge

Millet porridge is also called Yaomi. Many women in northern my country have the tradition of using millet and brown sugar to nourish their bodies after giving birth. Millet porridge is rich in nutritional value and is known as "substitute ginseng soup". Since millet does not need to be refined, it retains many vitamins and inorganic salts. The vitamin B1 in millet can reach several times that of rice; the inorganic salt content in millet is also higher than that of rice.

Millet is rich in vitamins B1, B2, etc., which can prevent indigestion and mouth sores.

Millet has the effect of preventing nausea and vomiting.

Eating millet porridge regularly is very helpful to the body

It also has the function of nourishing yin and blood, which can regulate the cold constitution of parturient women and help them recover their physical strength.

Traditional Chinese medicine believes that millet tastes sweet and salty, and has the effects of clearing away heat and thirst, strengthening the stomach and removing dampness, and harmonizing the stomach and promoting sleep.

Target Group

It is a tonic suitable for the elderly, the sick and postpartum women.

Applicable amount

50 grams per meal.

Special Tips

It is best to mix it with soy or meat.

Millet porridge should not be too thin

The nutritional value of millet protein is not better than that of rice, because the amino acid composition of millet protein is not ideal, with too low lysine and too high leucine. Therefore, millet cannot be the only staple food after delivery, and attention should be paid to the combination to avoid lack of other nutrients.

Ingredients/Seasonings

Millet 15 grams

10 grams of white rice

Water 300cc

15g swordfish floss

The efficacy and function of millet

Benefits of millet:

Millet has the effect of preventing and treating indigestion. Millet has the effect of preventing stomach upset and vomiting. Millet has the effect of nourishing yin and blood, which can regulate the cold constitution of postpartum women and help them recover their physical strength. In addition to being rich in nutrients, the tryptophan content in millet is the highest among cereals, and tryptophan has the effect of regulating sleep. Traditional Chinese medicine believes that millet tastes sweet and salty, and has the effects of clearing heat and quenching thirst, strengthening the stomach and removing dampness, and harmonizing the stomach and promoting sleep. Cooking millet porridge and taking it before going to bed can help people fall asleep peacefully.

Millet nourishes yin and is an alkaline grain. People with body aches or stomach acid disorders can eat it often. Millet can also relieve bad breath and reduce the growth of bacteria in the mouth. Millet's rich amino acids help prevent miscarriage, and are antibacterial and prevent female vaginal inflammation. Millet is helpful against diarrhea, vomiting, indigestion and diabetes. If you have diarrhea, you can fry the millet before cooking. If you have indigestion or vomiting, you can use millet to make porridge. If pregnant women feel uncomfortable in the morning or are recuperating after childbirth, they can make millet into porridge and eat it often.

Millet should be eaten mixed with soybeans. This is because millet lacks lysine in its amino acids, while soybeans are rich in lysine, which can make up for the deficiency of millet. Millet porridge should not be too thin.

Millet enters the spleen, stomach and kidney meridians, and has the effect of strengthening the spleen and stomach. It is especially suitable for people with weak spleen and stomach. When cooking millet porridge, wait until the porridge is cooked and slightly cooled and settled, and you can see a layer of fine viscous material floating on the top of the porridge. This is the porridge oil, which has the effect of protecting the gastric mucosa and nourishing the spleen and stomach. It is most suitable for patients with chronic gastritis and gastric ulcers. It is particularly noted that the nourishing effect of new rice is better than that of old rice.

Millet porridge is a healthy food. It can be cooked alone or with dates, red beans, sweet potatoes, lotus seeds, lilies, etc. to make nutritious food with different flavors. Millet can be ground into powder and used to make delicious cakes. Millet, purple rice, corn, red beans, mung beans, peanuts, and red dates are cooked together until they become viscous. This porridge is more nutritious and rich in carbohydrates, proteins, fats, trace elements, and vitamins. It is especially suitable for people with poor appetite, poor stomach, and pelvic blood.

Nutritional advantages:

1. It is rich in fat, 7.8 times that of rice, and mainly consists of unsaturated fatty acids.

2. Contains a large amount of vitamin E, 4.8 times that of rice.

3. Rich in dietary fiber, 4 times that of rice.

4. It is high in potassium and low in sodium. The potassium-sodium ratio of rice is 9:1, while that of millet is 66:1. Eating millet regularly is beneficial for patients with hypertension.

5. It has a high iron content, 4.8 times that of rice, and is also rich in phosphorus, 2.3 times that of rice. This is why millet can nourish blood and strengthen the brain.