Different attributes, different uses, etc.
Sorghum is a plant of the Sorghum genus of the Poaceae family, with very variable stem heights and broad, long leaves. Sorghum rice is one of the grain crops commonly known as sorghum.
Sorghum is mainly used for brewing, including beer, alcoholic beverages, etc., while sorghum rice is used for processing rice foods, including sorghum rice , sorghum rice flour, sorghum rice cereals, etc.
Sorghum means: a thin-stalked cereal containing dried pith, erect and spreading panicles, small white or brown seeds. Mainly grown in China (especially in northeastern China), the grains are used as food and the stems as fodder and fuel.
Efficacy and role: protect the cardiovascular system, complementedter calcium, regulate blood sugar.
Once sorghum is hulled, it becomes sorghum rice. The grains are oval, obovate or round, of different sizes and colors such as white, yellow, red, brown and black. Generally, they are determined by the. tannins in the seed coat. As their content increases, the grains change from shallow to dark. It has cardiovascular protection, calcium supplementation and blood sugar regulation effects.
1. Cardiovascular protection: Sorghum is rich in magnesium, which can regulate the activity of human myocardium, promote the dissolution of human fibrin, protect cardiovascular vessels, and reduce the occurrence of cardiovascular diseases.
2. Calcium Supplement: Sorghum is rich in calcium, the main component of human bones and teeth and plays an important role in regulating normal physiological activities of the human body. and the ddevelopment.
3. Regulate Blood Sugar: Sorghum can indirectly regulate blood sugar. After eating sorghum and other whole grains, it is absorbed slowly, which may delay the rise in blood sugar.
How to eat:
1. Making pasta:
Once sorghum is processed, it becomes sorghum rice. It is mainly consumed in the form of rice or ground into powder. Then it is made into various other foods, such as noodles, fish noodles, buns, pancakes, steamed cakes, sticky cakes, etc.
2. Soaking in wine:
Soak the sorghum in hot water, steam it in a saucepan until it blooms slightly, cool it, stir it evenly , then put it in a bucket. Perform sealed fermentation, put the fermented sorghum in a steamer and cook it. Sorghum wine can dredge the meridians, warmiron the yang and expel the cold.