Who can't eat sorghum rice

Many people in Northeast China like to eat sorghum rice because it is a kind of coarse grain. Regular consumption of sorghum rice has many benefits to the body. Many foods are not suitable for everyone. As a staple food, who should not eat sorghum rice? Sorghum rice does not have any side effects, but it is not suitable for diabetic patients. It is recommended that people with constipation eat as little sorghum rice as possible.

1. Who should not eat sorghum rice?

1. Side effects: No side effects

2. Taboo groups:

Diabetic patients should avoid eating sorghum rice, and those with dry stools and constipation should eat less or no sorghum rice.

Delicious food can make us feel good and satisfy our taste buds, but if we want to be healthy we must make good combinations. After understanding who is not suitable for eating sorghum rice, we can better choose the food that suits us.

2. Nutritional value of sorghum rice

Sorghum, commonly known as millet, reed millet,茭草,茭子, reed millet, and reed millet, is an annual herb belonging to the genus Sorghum of the Poaceae family and is one of the ancient cereal crops. There are many types of sorghum. According to the appearance and color of the sorghum ears, it can be divided into white sorghum, red sorghum, yellow sorghum, etc. According to the variety and nature, it 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 of sorghum rice per 100 grams is 1525.7 kilojoules. Sorghum contains more fat and iron than rice. The sorghum membrane contains some pigments and tannic acid. If it is processed too roughly, the rice will be red and taste astringent, which is not conducive to the absorption and digestion of protein.

Sorghum has certain medicinal effects, and has the effects of harmonizing the stomach, strengthening the spleen, eliminating accumulation, warming the middle, astringing the intestines and stomach, and stopping cholera. Sorghum contains tannins, which have the effect of astringency and firming. Patients with chronic diarrhea can see obvious therapeutic effects by eating sorghum rice porridge regularly, but those with dry and hard stools should eat less or no sorghum. Sorghum can not only be eaten directly, but also used to make sugar and wine. Sorghum root can also be used as medicine, and its specialties are relieving asthma, diuresis and hemostasis. Its stems can be used to extract juice and make sugar, and farmers call it "sweet sorghum stalks."

If it is mixed with other grains, the nutritional value can be improved. White sorghum rice is the best for eating, as it contains the least tannin and the most keratin, has good edible quality, and has better powder quality when ground into flour and made into starch. Historically, sorghum rice was one of the main foods for people in urban and rural areas of Northeast China. It can be made into rice, or ground into flour and used to make various pasta. The raw grains are cleaned, shelled, ground to remove the skin (multiple whitening passes), and sorted to become the finished product. Because the cortex is removed during processing and it contains broken rice, bran powder, etc., it is very easy to absorb moisture and generate heat and cannot be stored for a long time. During storage, doors and windows should be closed in time according to changes in temperature and humidity to prevent moisture absorption, heat generation, and mildew.