Sorghum, commonly known as millet, reed millet, water bamboo, water bamboo, reed millet and so on. Panicum miliaceum, a gramineous sorghum, is also one of the ancient cereal crops. There are many kinds of sorghum, which can be divided into white sorghum, red sorghum and yellow sorghum. According to the appearance and color of sorghum ears, it can be divided into sticky sorghum and japonica sorghum according to varieties and properties. The fruit of sorghum is called sorghum rice and usually contains 60%-70% starch. Every100g of sorghum rice contains 8.4g of protein, 2.7g of fat, 75.6g of carbohydrate, 7mg of calcium, 0.3g of crude fiber, 0.4g of ash, 0.7mg of calcium17mg of phosphorus188mg and 4. 1 mg of iron. The calorific value per100g of sorghum rice is 1525.7 kj. Sorghum contains more fat and iron than rice. Sorghum husk contains some pigments and tannins. If processed too roughly, the rice will be red and astringent, which is not conducive to protein's absorption and digestion.

Sorghum rice is a granular finished grain after the husk of sorghum is ground. Sorghum, also known as red valley and millet, was called Shu Shu in ancient times. The main producing areas are concentrated in the hilly areas of Northeast China, East Inner Mongolia and Southwest China. According to their properties, there are two types: japonica type and waxy type, and the seeds are divided into hard type and soft type. There are five colors of grain: yellow, red, black, white or grayish white and light brown. China's famous wines, such as Maotai, Wuliangye, LU ZHOU LAO JIAO CO.,LTD and Fenjiu, all use red sorghum as the main raw material. Tannins attached to sorghum seeds mostly exist in seed coat and pericarp. Tannin has astringent taste, which hinders the digestion and absorption of food and easily leads to constipation. In order to eliminate the adverse effects of tannin on human body, the cortex should be removed as much as possible when grinding sorghum rice. When eating, you can soak it in water to improve the taste and reduce the impact on the human body.

The main nutrients, calculated by dry matter, are crude protein 9%, crude fat 3.3%, carbohydrate 85%, crude fiber 1%, and trace elements such as calcium, phosphorus, iron and its vitamin B group. Among them, protein is mostly alcohol-soluble protein, and there are few essential amino acids such as tryptophan and lysine. It is an incomplete protein, which is difficult for human body to absorb. If it is mixed with other grains, its nutritional value can be improved. White sorghum rice is the best food with the least tannin and the most keratin. The edible quality is good, and the quality of flour and starch is good. Historically, sorghum rice was once one of the main foods for urban and rural people in Northeast China. It can be used as rice, flour and various pasta. The raw grain is washed, shelled, peeled (multi-pass whitening) and refined. Because the cortex is removed by processing, broken rice and bran powder are attached, which is easy to absorb moisture and heat and is not durable for storage. During storage, doors and windows should be closed in time according to the change of temperature and humidity to prevent moisture absorption, fever and mildew.

Sorghum has certain medicinal effects, such as invigorating stomach and spleen, resolving food stagnation, warming middle warmer, astringing stomach and stopping cholera. Sorghum contains tannin, which has the function of convergence and solid removal. Patients with chronic diarrhea often eat sorghum rice porridge, which has obvious curative effect, but those with dry stool should eat less or not eat sorghum. Sorghum can not only be eaten directly, but also be used to make sugar and wine. Sorghum root can also be used as medicine, and its specialty is relieving asthma, diuresis and stopping bleeding. Its stem can be squeezed to boil sugar, which farmers call "sweet straw".