Millet can provide us with a variety of rich minerals, such as potassium, magnesium, calcium, phosphorus and so on; 100g millet can provide 4 1 mg calcium, 5. 1 mg iron, 229 mg phosphorus and 284 mg potassium. These ingredients are two to four times higher than ordinary rice. Millet is also rich in vitamin B, vitamin E and vitamin A. Compared with the white rice we usually eat, coarse grain millet is processed less, and the residual vitamin B family and dietary fiber are more abundant.
Millet makes the finished staple food retain more nutrition, and dietary fiber also helps to delay the digestion of food and the rise of blood sugar. It is more suitable for obese and three high patients. Millet is a very popular staple food, and drinking millet porridge often also has a good health care effect. Millet can be used as a coarse grain food. Most of the staple foods we usually eat can be classified as "flour rice". In order to meet people's dietary needs, such as being more hygienic and having a better taste, flour and rice was deleted. The removed grains are mostly gluten, and a large amount of dietary fiber and vitamin B are lost. There are some vitamins and minerals.
Sugar in fine particles rises rapidly, which is actually unfavorable to obese and hyperglycemia patients. Coarse grains such as millet relatively retain more dietary fiber and other ingredients, which helps to delay the digestion of food and increase satiety. It can also inhibit the absorption of some sugar and help control postprandial blood sugar. May be more conducive to weight loss, but also the staple food of patients with three high.