It is also suggested that patients who drink millet gruel every morning can eat vegetables rich in vitamins and minerals, as well as high-quality protein diet, such as increasing the dietary intake of beef, milk, fish, shrimp and lean meat, so as to provide the protein and amino acids needed by the human body and the energy needed for human growth.
The practice of cooking eggs with millet porridge
Ingredients: egg 1 piece, millet 100g, and brown sugar 30g.
Exercise:
1. Wash millet for later use.
2. Add a proper amount of water to the pot, add millet to cook porridge, boil, skim off the floating foam, cook until the porridge is cooked, add eggs, add brown sugar and stir well.
Efficacy: Eggs are flat in nature and sweet in taste, and have the effects of benefiting qi, calming the heart, calming the five internal organs, stopping spasm and preventing miscarriage. Egg yolk is rich in iron, which can be used to treat iron deficiency anemia. Brown sugar has the effect of enriching blood and dispelling cold, and is suitable for pregnant women, children and anemic people.
2
Nutrition of boiled eggs with millet porridge
The nutritional value of boiled eggs with millet gruel is very high, because millet gruel and eggs are considered to be high nutrients, and cooking together can be described as double nutrition. Millet porridge is a sacred product for nourishing the stomach. Because of its rich nutrition, Xiaomi even has the reputation of "Daishen Decoction". Millet contains a variety of vitamins, amino acids, fats and carbohydrates, and has high nutritional value. Every100g of millet contains 9.7g of protein and 3.5g of fat, which is not lower than that of rice and wheat. Generally, there is no carotene in cereals, but the content of millet is 0. 12 mg per 100 g, and the content of vitamin B 1 ranks first among all cereals. The sugar content of millet is also very high, 72.8 grams per 100 grams, and the heat output is much higher than that of rice.
For eggs, an egg weighs about 50 grams, including 7 grams of protein. The amino acid ratio of egg protein is very suitable for human physiological needs, easy to be absorbed by human body, with a utilization rate of over 98% and high nutritional value, and it is one of the foods that human beings often eat. Protein accounts for 57%-58.5% of the whole egg. Protein contains about 65438 02% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, nicotinic acid, biotin, calcium, phosphorus, iron and other substances. Egg yolks mostly live in the center of protein and are hung at the poles by lacing. The volume of yolk accounts for about 30%~32% of the whole egg. The main component is vitellin, and the fat content is 28. 2%. Most of the fat belongs to lecithin, a kind of phospholipid. From the point of human nutrition, egg yolk is rich in vitamin A and vitamin D, and contains high iron, phosphorus, sulfur, calcium and other minerals. There is a blastoderm in the yolk.
three
Effect of millet porridge on boiled eggs
Millet porridge and eggs are both highly nutritious foods. When the two groups are combined, the nutritional value is naturally high. From the food properties of the two groups, eggs are flat and sweet, and have the effects of benefiting qi, calming the heart, calming the five internal organs, stopping spasm and preventing miscarriage. Their yolk is rich in iron and can be used to treat iron deficiency anemia. Brown sugar has the effect of enriching blood and dispelling cold, and is suitable for pregnant women, children and anemic people. Millet porridge is an ideal food for pregnant women and the elderly.