Carbohydrate is composed of three elements, N, H and O, and it is the basic nutrient among the three nutrients that mainly provide human heat energy. Usually, carbohydrates in food are divided into two categories: effective carbohydrates that people can absorb and utilize, such as monosaccharides, disaccharides, polysaccharides and ineffective carbohydrates that people can't digest, such as cellulose.
There are two kinds of effective carbohydrates, complex carbohydrates and simple carbohydrates (fruit, milk, processed sugar, ordinary grains,
Millet is used to cook porridge, which is high in potassium, phosphorus and magnesium and extremely low in sodium. It can be eaten as coarse grains with flour and rice when losing weight. Millet belongs to coarse grains, rich in dietary fiber, low in calories, and easy to feel full when eaten. Can promote weight loss.
Extended data
Edible value and nutritional components of millet
Millet contains protein, which is higher than rice. Every 200g contains 3.4g of fat and 0/56g of carbohydrate, which is not lower than that of rice and wheat. The contents of carotene and vitamin B 1 are not contained in general cereals, ranking first among all cereals. Besides eating, you can also make wine and caramel.
Millet porridge is healthy food. Can be cooked separately, or you can add jujube, red beans, sweet potatoes and so on. , make different flavors of nutrients. Millet can be made into cakes by grinding into powder, which is delicious. Millet bud, like malt, contains a lot of enzymes, which is a traditional Chinese medicine and has the function of invigorating stomach and promoting digestion. Millet helps to sleep.
Besides iron, millet also contains protein, vitamin B complex, calcium, potassium and fiber. Because millet is alkaline in nature, there is no need to add too much salt or simply cook without salt.
Millet is an energy food with high starch content.
Like other cereals, millet is rich in calcium, vitamin A, vitamin D, vitamin C and vitamin B 12.
The protein content of different types of millet varies greatly, generally ranging from 5% to 20%, with an average of 10%- 12%. The protein quality of millet is often better than that of wheat, rice and corn, but the content of lysine in essential amino acids is low.
Nutritional analysis
1. Millet is rich in vitamins B 1, B 12, etc. Has the effects of preventing dyspepsia, resisting neuritis and preventing beriberi.
3. Millet can prevent nausea and vomiting;
3. It also has the function of nourishing yin and blood, which can regulate the constitution of women with deficiency-cold and help them recover their physical strength;
3. Millet can reduce wrinkles, spots and pigmentation.
References:
Baidu encyclopedia Xiaomi