How to make sweet potato and barley porridge

In fact, the method of making sweet potato and barley porridge is similar to that of sweet potato porridge. You will know after reading the content prepared by the editor below.

How to make sweet potato and barley porridge

Ingredients for sweet potato and barley porridge

150g coix seed, 30g mung bean, 100g red sweet potato, 100g yellow sweet potato, 1200cc water, 35g crystal sugar

How to make sweet potato and barley porridge

1. Wash the coix seeds and mung beans and soak them in cold water for about 1 hour. Drain and set aside.

2. Peel the red and yellow sweet potatoes, wash them, cut them into cubes and set aside.

3. Take a soup pot, add the barley, mung beans and water from step 1, bring to a boil then reduce to low heat, cover and simmer for about 15 minutes, add the diced red and yellow sweet potatoes from step 2 and continue cooking for about 10 minutes.

4. Add rock sugar to the pot in step 3, mix well and cook for about 5 minutes.

Nutritional analysis of sweet potato and coix seed porridge

Don’t underestimate the humble sweet potato, as it has been rated as the champion of the thirteen best vegetables by the World Health Organization! As a healthy food with unique functions, the health value of sweet potato has been highly praised in recent years.

Sweet potato, scientifically known as sweet potato, is also known as sweet potato, sweet potato, yam, sweet potato, red potato, etc. In fact, the sweet potato, which is widely planted and eaten in my country, originated in distant South America. It was not until the end of the 16th century that it was introduced to my country from the Philippines by overseas Chinese from Fujian. Once introduced, sweet potato was widely promoted for its easy planting, high yield and sweet taste. Especially in years of famine, the humble sweet potato was a treasure to relieve hunger and save lives.

There are many varieties of sweet potatoes in China at present, with different shapes, skin colors, flesh colors including yellow, apricot yellow, and purple-red, and tastes are also different.

Sweet potatoes are sweet and rich in carbohydrates, dietary fiber, carotene, multiple vitamins, and multiple minerals such as potassium, magnesium, copper, selenium, and calcium. Sweet potatoes have high-quality protein, which can make up for the nutritional deficiencies in rice and white flour. Regular consumption can improve the body's utilization of nutrients in staple foods. In particular, sweet potatoes are rich in lysine, which is exactly what rice and flour lack. Therefore, eating sweet potatoes with rice and flour can play a complementary role in protein and improve their nutritional value.

Sweet potatoes are rich in the nutrients with the most anti-cancer effects, such as beta-carotene (a precursor of vitamin A), vitamin C and folic acid. A 100-gram small sweet potato can provide twice the daily requirement of vitamin A, one-third of the daily requirement of vitamin C and about 50 micrograms of folic acid. Sweet potatoes are also rich in dietary fiber, which can promote gastrointestinal motility, prevent constipation and colon and rectal cancer. Sweet potatoes also contain a unique ingredient that is both anti-cancer and longevity-promoting. It is a steroid similar to the hormones secreted by the adrenal glands, which can effectively inhibit the occurrence of breast cancer and colon cancer.

Sweet potatoes are rich in potassium, carotene, folic acid, vitamin C and vitamin B. These ingredients all help prevent cardiovascular diseases. Potassium helps maintain the balance of fluid and electrolytes in human cells, and maintains normal blood pressure and heart function. Carotene and vitamin C have the effect of resisting lipid oxidation and preventing atherosclerosis. Folic acid and vitamin B2 help reduce harmful substances in the blood that damage arteries and protect the heart.