Millet is called millet after peeling, and its crude protein content is 1 1.42%, which is higher than that of wheat, rice, rice and corn. The content of essential amino acids in millet is reasonable, which is 465,438 0%, 65% and 565,438 0.5% higher than that in rice, flour and corn respectively. The crude fat content of millet is 4.28%, which is higher than that of rice and wheat flour and close to that of corn. Its unsaturated fatty acids account for 85% of the total fatty acids, which is beneficial to the prevention and treatment of human arteriosclerosis. The contents of vitamin A and vitamin B 1 in millet are 0.19 mg100 g and 0.63mg/ 100g, respectively, which are higher than other major cereal crops, and the content of vitamin E is also very rich.
The contents of iron, zinc, copper and magnesium in millet are higher than those in rice, wheat flour and corn. In addition, the content of organic selenium is very rich, which makes millet have the functions of enriching blood and strengthening body, preventing Keshan disease and Kaschin-Beck disease. Millet consumes five times as much crude fiber as rice, which can promote human digestion and gastrointestinal health. The above nutritional quality of millet makes it a good nutritional food for pregnant women, children and patients, which has been recognized by the world.