The efficacy and function of red corn

Red corn is very different from ordinary grain crops because it is evolved from japonica rice that has been processed and stored for many years. Although red corn is a food crop, the most common way people use red corn is as a traditional Chinese medicine. The medicinal value of red corn is also relatively high, so everyone can properly understand the effects and functions of red corn in case of emergency.

1. Family

Cereals, Gramineae

2. Origin

Millet is native to the Yellow River Basin in northern China, Inner Mongolia, and Northeast China, and is mainly concentrated in Chifeng and Tongliao. Millet was the main grain crop in ancient China, so the Xia and Shang dynasties belonged to the "millet culture". Millet is drought-resistant and has many varieties, commonly known as "five-color millet". There are white, red, yellow, black, orange, purple and sticky millet. The earliest wine in China was also brewed from millet. Millet is suitable for growing in dry areas with little irrigation. Its stems and leaves are relatively hard and can be used as feed, but generally only large livestock such as cattle, horses and sheep can digest them.

3. Aliases

Millet, formerly known as millet, is also known as sorghum, foxtail grass, and millet

4. Introduction

Millet, also known as corn, was called "He" in ancient times. It is the product of husked millet. It got its name because of its small grains, with a diameter of about 1.5 mm. It is one of the "five grains" in ancient China and one of the main grains loved by northerners. Millet is divided into japonica millet, glutinous millet and mixed millet.

Nutritional value of red millet and the benefits of eating red millet

The effects of red millet include clearing away heat and quenching thirst, strengthening the spleen and stomach, replenishing deficiency, and harmonizing the stomach and promoting sleep. It is mainly used to treat spleen and stomach deficiency heat, nausea and vomiting, thirst and diarrhea. It is edible for the general population, and is especially suitable for the elderly, the sick, and postpartum women. Nutritional value of millet

Millet has high nutritional value, containing protein, fat and vitamins. In addition to being edible, it can also be used to make wine and maltose. Millet has a higher protein content than rice. The fat and carbohydrate content is no lower than that of rice and wheat. It also contains carotene, which is not found in ordinary grains, and its vitamin B1 content ranks first among all grains. Many women in northern China 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 "ginseng soup". The vitamin B1 content in millet is several times that of rice; the inorganic salt content in millet is also higher than that of rice. It is also rich in fat, 7.8 times that of rice, and mainly consists of unsaturated fatty acids. In addition to being rich in iron, millet also contains protein, B complex vitamins, calcium, potassium, fiber, etc. The quality of protein in millet is often better than that in wheat, rice and corn, but the content of lysine, an essential amino acid, is low.

Traditional Chinese medicine believes that millet is slightly cold in nature, sweet in taste, and has the effects of strengthening the spleen, harmonizing the stomach, and promoting sleep. In addition, millet is rich in starch, which can make people feel warm and full after eating, and can promote the secretion of pancreatic hormone, thereby increasing the amount of tryptophan entering the brain. Drinking millet porridge every night not only helps you fall asleep quickly and soundly, but also makes you look rosy and energetic the next morning.

The best time to eat red millet

There are three ways to eat red millet: one is to make porridge, the second is to cook rice, and the third is to grind it into millet flour and steam it. These three ways of eating have their own flavors, but cooking it into porridge is the best. Millet porridge is not only delicious, but also rich in nutrition and comprehensive. It is known as "ginseng soup". It is especially suitable for people with poor appetite, bad stomach and anemia in autumn.

How to choose red millet

1. High-quality red millet has uniform grain size and color, and is milky white, yellow or golden yellow, shiny, with very few broken grains, no insects, and no impurities. Take a small amount of the millet to be tested and place it on a soft white paper. Blow air into it to moisten it. Then rub the millet with the paper several times and observe whether there is a slight yellow color on the paper. If there is yellow color, it means that the millet to be tested is dyed with yellow pigment. In addition, you can also moisten a small amount of the sample with water and observe the color change of the water. If there is a slight yellow color, it means that yellow pigment is present.

2. High-quality red millet smells fresh and has no other peculiar smell. Severely spoiled millet will easily turn into powder when squeezed by hand, has a lot of broken grains, and smells slightly moldy, sour, rotten or other abnormal odors.

3. High-quality red millet tastes good, slightly sweet, and has no peculiar smell. Poor quality millet tastes bland, slightly bitter, astringent or has other unpleasant tastes.

Side Effects of Red Millet

Contraindications for eating red millet: People with qi stagnation should not use it; people with weak constitution, clear and long urine, should eat less.