Millet, a monocotyledonous gramineous plant, grows in the north and is drought-tolerant. It is an annual cultivated crop, which is called "millet" and "millet valley" by the people. Because it is used for brewing, it is also called "glutinous rice" in some places. Seeds are light yellow and are often used to make yellow cakes and wine. Millet, a monocotyledonous gramineous plant, grows in the north and is drought-tolerant. It is an annual cultivated crop, which is called "millet" and "millet valley" by the people. Because it is used for brewing, it is also called "glutinous rice" in some places. Seeds are light yellow and are often used to make yellow cakes and wine.
A monocotyledonous gramineous crop, Panicum, grows in the north, is drought-tolerant, has slender and pointed leaves and parallel veins. Seeds, also called millet, are light yellow, commonly known as yellow rice after peeling, and then ground into flour, commonly known as yellow wheat, which is sticky and often used to make yellow cakes and make wine.
Its morphological characteristics are similar to those of millet, and its seeds are yellow, white, red and purple. After the seed is shelled, it becomes millet, which is golden yellow and sticky, also called yellow rice and soft rice. High nutritional value, rich in protein, starch, fat and 8 kinds of amino acids, trace elements and mineral elements necessary for human body. Can be used for making fried cakes and brewing rice wine. Millet has the functions of nourishing yin and tonifying kidney, strengthening spleen and promoting blood circulation, and has dietotherapy value. Millet is sticky and difficult to digest, so it is forbidden to eat too much. Old and weak patients and people with poor gastrointestinal function should eat less.