Sorghum is one of the grains often eaten. It is a pure natural dietary fiber food, slightly alkaline, and is the best choice for diabetes patients and dieters It can be used to cook Congee and bean rice, which can strengthen the spleen and stomach, and nourish the muscles.
Nutritional Value
Sorghum, commonly known as Shu Shu, Lu Ji, Jiao Cao, Jiao Zi, Lu Xi, Lu Su, etc., belongs to the Poaceae family and is an annual herbaceous plant in the genus Sorghum. It is one of the ancient cereal crops. There are many types of sorghum. According to the appearance and color of sorghum ears, they can be divided into white sorghum, red sorghum, yellow sorghum, etc. According to the variety and nature, they can be divided into sticky sorghum and japonica sorghum. The fruit of sorghum is called sorghum rice, which generally contains 60% to 70% starch. Every 100 grams of sorghum rice contains 8.4 grams of protein, 2.7 grams of fat, 75.6 grams of carbohydrates, 7 milligrams of calcium, 0.3 grams of crude fiber, 0.4 grams of ash, 17 milligrams of calcium, 188 milligrams of phosphorus, 4.1 milligrams of iron, 0.14 milligrams of thiamine, 0.07 milligrams of riboflavin, 0.6 milligrams of niacin, 0.26 milligrams of vitamin B1, and 0.09 milligrams of vitamin B2. The calorific value per 100 grams of sorghum rice is 1525.7 kilojoules. Gaoliang contains more fat and iron than rice, and the sorghum film contains some pigments and tannic acid. If processed too coarse, the rice will turn red and taste astringent, which is not conducive to protein absorption and digestion.
[Function]
If mixed with other grains for consumption, it can enhance its nutritional value. White sorghum rice is the best for consumption, with the least tannin content and the most keratin. It has good food quality and can be ground and made into starch with good powder quality. In history, sorghum rice was one of the main staple foods for people in urban and rural areas of Northeast China. It could be made into rice, ground into flour, and used to make various types of noodles. The raw grain is cleaned, shelled, ground to remove the skin layer (multiple passes of whitening), and the finished product is sorted to obtain the finished product. Due to the removal of the skin layer during processing and the presence of broken rice, bran powder, etc., it is highly susceptible to moisture absorption and heat generation, and is not durable for storage. During storage, doors and windows should be sealed in a timely manner according to changes in temperature and humidity to prevent moisture absorption, heat generation, and mold growth.
