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Where is the main producing area of red millet "the first fragrant rice in the world"? What is the nutritional value?

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Red millet is known as the first fragrant rice in the world. According to the determination, its protein content reaches 11.2% Mel 13.4%, which is 1-3% higher than that of ordinary millet. So, where is the main producing area of red millet? What is the nutritional value of red millet? What do you recommend to eat red millet? First, the Lord of Red Millet

Red millet is known as "the first fragrant rice in the world". According to the determination, its protein content is 11.2%, 13.4%, 1-3% higher than that of ordinary millet. So, where is the main producing area of red millet? What is the nutritional value of red millet? What do you recommend to eat red millet?

Where is the main producing area of red millet?

Honggu millet is produced in northern China and is grown in Inner Mongolia, Northeast China, Hebei and Shanxi provinces. Take Shanxi as the origin and main producing area of millet. Valley, also known as millet, millet growth drought tolerance, a wide variety, commonly known as "millet has colorful", there are white, red, yellow, black, orange, purple various colors. At present, the millet that is widely planted and eaten by the public is millet after the yellow grain has been shelled, and the black grain is occasionally planted, which is mostly used for wine making.

Honggu grows in the Yanmenguan Mountain area in the north of Shanxi Province. Because there is no large area of land in the plain, it is impossible to achieve mechanized large-scale planting, which leaves an opportunity for the preservation of the ancient species of Honggu. The producing area of Red Valley is limited to a few administrative villages in mountainous areas. artificial irrigation cannot be realized in mountainous areas, and the output of Red Valley in favorable weather years adds up to about 5000 kilograms in several villages, and in years with a poor climate, it can only have a total output of about 2000 kilograms.

What is the nutritional value of red millet?

Red millet after shelling is yellow sticky rice, glittering and translucent, sticky fragrance, soft and delicious. Red millet (millet), known as the first fragrant rice in the world, is rich in nutrition. according to the determination, its protein content is 11.2%, 13.4%, 1-3% higher than that of ordinary millet, and its protein and fat are higher than those of flour and rice. the eight essential amino acids are rich and coordinated, such as lysine 0.22-5.24%, tryptophan 0.25%, methionine 0.4%, leucine 1.87%. The contents of threonine, isoleucine and glycine are between 0.42% and 2.88%, and the contents of vitamins are also rich. Red millet millet has a low content of crude fiber and is a good dietary tonic for pregnant women, young children and the elderly.

Red millet is due to the same weight of red millet in the content of trace element iron is twice as high as rice, vitamin B1 is 1.5-3.5 times higher than ordinary rice, vitamin B2 is twice as high.

Third, the recommended way to eat red millet

Red millet Pumpkin Porridge is a low-calorie, stomach-nourishing staple food. Pumpkins are rich in vitamins and pectin, which can effectively remove toxins and other harmful substances from the body. Millet is very nourishing the stomach, the two match up to eat nutrition is more balanced, more nourishing stomach, better detoxification effect.

Red Valley millet Pumpkin Porridge, also known as millet pumpkin porridge, is a kind of nourishing and moisturizing porridge.

Required ingredients: red millet 100g, pumpkin 300g.

Production method: peel pumpkin and cut into pieces, wash millet and soak in clean water for 20 minutes; prepare half a bottle of boiling water, pour into electric cooker and boil millet for 30 minutes; when cooking millet, beat pumpkin into mud with blender; after 30 minutes, add pumpkin and continue to boil for about 15 minutes, stirring constantly in the middle to avoid sticking pot.

Cooking skills: soaking raw materials can not only save the time of cooking porridge, but also make the porridge taste more delicate and sticky. When cooking porridge, the water had better be in place at one time, avoid adding water in the middle, and try not to stir it frequently in the process of cooking porridge. When the millet blossoms and the pumpkin melts, you can stir it slightly with a spoon, and the pumpkin will break up easily.

 
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