Where is the main producing area of millet in China? What is the nutritional value of millet?

There are many kinds of miscellaneous grains, which can be divided into cereals in China, including rice (indica rice, japonica rice and glutinous rice), wheat (wheat, barley, oats and rye), corn, sorghum, millet, millet and buckwheat. Beans include soybeans, broad beans, peas, mung beans, adzuki beans and kidney beans. Potatoes, including sweet potato, are also called sweet potato or sweet potato, potato, yam, taro and cassava. Generally speaking, according to people's habits, except rice and flour are flour and rice, the rest are collectively referred to as coarse grains and miscellaneous grains. Due to different processing degrees, rice and flour can also be divided into coarse and fine, brown rice and whole wheat flour are coarse, and polished white rice and flour are fine. Whole grains have different nutritional values because of their different types, structures and components. Current research shows that many foods have pharmacological effects and belong to the homology of medicine and food. This article only introduces cereals.

I. Structure and distribution of main nutrients in cereals

Although there are many kinds of cereals, their structures are basically similar, and they are all composed of husk, endosperm and germ, accounting for 13%- 15%, 83%-87% and 2%-3% of the total weight of cereals respectively.

The chaff is the outermost layer of grain, which is mainly composed of cellulose and hemicellulose. Contains a certain amount of protein, fat, vitamins and more inorganic salts. Aleurone layer is located between husk and endosperm, and contains more phosphorus, rich B vitamins and inorganic salts, which will be lost to bran during processing.

Endosperm is the main part of cereal, containing starch (about 74%), protein (10%) and a small amount of fat, inorganic salts, vitamins and cellulose.

The germ is at one end of the grain, rich in fat, protein, inorganic salts, B vitamins and vitamin E, soft and tough in texture, and easy to be separated from the endosperm during processing.

2. The main nutritional components of cereals and their nutritional significance

The nutritional components of cereals vary greatly due to varieties, producing areas, growth conditions and processing methods.

1. The protein content of cereals in protein is generally between 7.5%- 15%, which is mainly composed of glutenin, gliadin and globulin. Generally, the composition of essential amino acids in cereal protein is unbalanced, and the content of lysine, threonine, tryptophan, phenylalanine and methionine is low, so the nutritional value of protein is lower than that of animal food. In order to improve the nutritional value of grain protein, amino acid fortification methods are often used in food industry, such as strengthening flour with lysine to produce noodles and bread to solve the problem of less lysine; In addition, the method of protein complementation is adopted to improve its nutritional value, that is, two or more foods are eaten, so that the essential amino acids of each food can complement each other, such as cereals, beans, cereals or cereals. Although the protein content of cereals is not high, the proportion of cereals in our total food is high, so cereals are an important source of protein in our diet. If everyone eats 300-500 grams of cereal every day, you can get about 35-50 grams of protein, which is equivalent to half or more of the daily requirement of a normal adult.

2. The carbohydrate content of carbohydrate cereals is generally around 70%, mainly starch, which is concentrated in starch cells of endosperm and is the most ideal and economical energy source for human beings. 50%-70% of the energy in our people's diet comes from cereal carbohydrates. The characteristic of its starch is that it can be digested, absorbed and decomposed by the human body at a slow and steady speed, and finally glucose is produced for human use. Its energy release is slow, and it will not make blood sugar suddenly rise, which is undoubtedly beneficial to human health. The cellulose and hemicellulose it contains play an important role in diet, especially the content of brown rice is much higher than that of polished rice. Although dietary fiber is not digested, absorbed and utilized by human body, its special physiological function has attracted much attention. It can absorb water, increase the capacity of intestinal contents, stimulate the intestine, increase the peristalsis of the intestine, speed up the passage of intestinal contents, help clean up intestinal wastes, reduce the residence time of harmful substances in the intestine, and prevent or reduce intestinal diseases.

3. The fat content of fat grains is low, such as rice and wheat, which is about 1%-2%, and corn and millet can reach 4%. It is mainly concentrated in aleurone layer and germ, so it is easy to be lost or transferred to by-products during grain processing. In food processing industry, its by-products are often used to extract oils related to human health, such as rice bran oil, oryzanol and sitosterol, as well as germ oil from wheat germ and corn. These oils contain 80% unsaturated fatty acids, of which linoleic acid accounts for about 60%. In the development of health food, these oils are often used as functional oils to replace animal oils rich in saturated fatty acids, which can obviously reduce serum cholesterol and prevent atherosclerosis.

4. Mineral grains contain about 1.5%-3% minerals, mainly calcium and phosphorus, which are mostly concentrated in chaff and aleurone layer in the form of phytate, and the digestion and absorption rate is low.

5. Vitamin cereals B vitamins are the main source of diet. For example, thiamine (VB 1), riboflavin (VB2), nicotinic acid (VPP), pantothenic acid (VB3) and pyridoxine (VB6) are rich in content, mainly distributed in aleurone layer and embryos, which can be lost with the processing, and the finer the processing, the greater the loss. B vitamins in polished rice and noodles may be only 10%-30% of the original. Therefore, long-term consumption of polished rice and flour without paying attention to the supplement of other non-staple foods will easily lead to the deficiency or absence of vitamin B 1 in the body, leading to beriberi, which mainly damages the neurovascular system, especially the deficiency or lack of VB 1 intake by pregnant women or lactating mothers, which may affect the health of fetuses or babies.

It is not difficult to see from the nutritional value of cereals that cereals are very important in our diet. The first article of Eight Dietary Guides for China Residents issued by China Nutrition Society 1997 clearly stated that "food is diversified, mainly cereals", and the ancient Huangdi Neijing in China recorded that "five grains are nourishing, five vegetables are beneficial and five fruits are helpful", all of which put cereals in the first place, indicating that cereal nutrition is the most basic nutritional demand in our diet life.

In recent years, with the economic development of China, people's economic income has been continuously improved. In the diet life of our people, the food structure has changed greatly accordingly. Whether at home or eating, there are more animal food and fried food on the table, but less staple food, and the pursuit of delicacy. This dietary structure of "high protein, high fat, high energy and low dietary fiber" leads to the rising incidence of modern "civilized diseases" such as obesity, hypertension, hyperlipidemia, diabetes and gout in China, which is threatening human health and life. In addition, there is another situation in our country. Some people say that eating it will make you fat, so they only eat vegetables and seldom eat them. This unreasonable food composition will lead to new nutritional problems and eventually lead to diseases due to unreasonable nutrition. Therefore, it is suggested that people with unreasonable diet should correct it as soon as possible, so as to achieve a balanced diet and reasonable nutrition, and put whole grains in a reasonable position on the table, which is beneficial to health. At the bottom of the pagoda of China residents' balanced diet, it is suggested that 300-500 g of cereal per day is a reasonable amount for adults.

Three. Nutritional and medicinal value of several common cereals

1. Japonica rice, that is, rice, is the main grain in our daily life. It not only contains nutrients needed by human body, but also has dietotherapy function. It has long been recorded in "Materia Medica Seeking Truth" of traditional Chinese medicine that "japonica rice is sweet and flat, and people can't raise it, unless it is this thing, so sex dominates the spleen and stomach, which also affects his dirty officials, and the five internal organs and blood vessels can't be irrigated; The accumulation of body fluid in the five internal organs will not overflow; He is as strong as muscle and skin. " Japonica rice has the efficacy of tonifying the middle warmer and benefiting the spleen and stomach, and is a good food therapy for diseases such as weakened gastrointestinal function, polydipsia, deficiency cold and diarrhea after illness.

2. Glutinous rice, or glutinous rice, is commonly known as Jiangmi in northern China and Glutinous rice in southern China. Glutinous rice is rich in nutrition, and its starch structure is mainly amylopectin. After gelatinization, it is soft and waxy, and its taste is warm and sweet. Therefore, glutinous rice is a kind of soft food, which can tonify the middle warmer, nourish the stomach, stop deficiency and cold, and stop diarrhea. It is especially suitable for dietotherapy for the elderly or patients with spleen and stomach diseases.

3. Wheat, wheat is one of the staple foods in our people's diet. Wheat can be made into various kinds of flour (such as refined flour, fortified flour, whole wheat flour, etc.). ), cereal and other cooking-free foods. In terms of nutritional value, whole wheat products are better, because whole wheat provides more nutrition for human body and is more conducive to health. Traditional Chinese medicine believes that wheat has the effects of clearing away heat, relieving annoyance, nourishing the heart and calming the nerves. Wheat flour can not only thicken the stomach and strengthen physical strength, but also be used as the basic agent of medicine, so it has the reputation of "the price of five grains" Therefore, we should pay attention to choosing a certain amount of whole wheat flour or grain in our diet and life, and make a reasonable collocation.

4. Corn, also known as corn, millet, millet, jade valley, etc. , because its pearl color is jade, hence the name pearl fruit. Corn contains a variety of nutrients, among which the content of carotene, vitamin B2 and fat ranks first in cereals, and the fat content is twice that of rice and flour. Its fatty acid composition contains more than 50% essential fatty acid (linoleic acid), and contains more lecithin, sitosterol and abundant vitamin E. Therefore, corn has the functions of lowering cholesterol, preventing atherosclerosis and hypertension, stimulating brain cells, and enhancing brain power and memory. Corn also contains a lot of dietary fiber, which can promote intestinal peristalsis, shorten the time of food in the digestive tract, and reduce the stimulation of poison to the intestine, so it can prevent intestinal diseases. In addition to high nutritional value, corn also has high therapeutic value. "Compendium of Materia Medica" records: "The smell is sweet and non-toxic, mainly used for appetizing, and the roots and leaves are mainly used for urinating." There are still some doctors in China who believe that corn has diuretic, repercussive and appetizing effects. It is most suitable for patients with chronic nephritis, as well as various diseases with fever, such as dizziness, head swelling and hyperactivity of liver yang, stomach heat to quench thirst, damp-heat hepatitis, epistaxis due to lung heat, hemoptysis, postpartum blood deficiency and sweating due to internal heat. Therefore, we can keep healthy by eating corn regularly at the dinner table.

Millet, also known as millet and millet, is one of the staple foods in some parts of northern China. According to the analysis, every 100g of millet contains 9g of protein, 3. 1g of fat, 6 g of dietary fiber, 0/7ug of vitamin A/kloc-0, 0/00ug of carotene, B65438+E3.63mg of vitamin. Because millet is rich in nutrition, it can not only strengthen the body, but also prevent and cure diseases. According to Shennong's Classic of Materia Medica, millet has the effects of nourishing kidney qi, removing stomach heat, quenching thirst (diabetes) and diuresis.

6. Black rice, commonly known as black glutinous rice, also known as nourishing glutinous rice, has high nutritional value and is one of the popular health foods at home and abroad in recent years. The rice skin of black rice is purple-black, while the substance inside is white. After ripening, it has bright color, purple, delicious taste and rich nutrition. According to nutritional analysis, black rice contains about 9.4% protein, and its basic acids such as lysine, tryptophan, dietary fiber, vitamin B 1 and vitamin B2 are higher than other rice. In addition, black rice has high medicinal value. It is recorded in Compendium of Materia Medica: "Black glutinous rice has the effects of invigorating the middle energizer, quenching thirst, promoting fluid production, warming the spleen and stomach, relieving diarrhea due to deficiency cold, reducing defecation, stopping spontaneous sweating and removing acne". Modern medical research shows that black rice has the effects of invigorating the middle energizer, invigorating qi, warming the spleen and relieving deficiency, strengthening the brain and kidney, closing the uterus and strengthening the body. Eating black rice regularly can make the skin tender, blackened hair rejuvenate, enhance physical fitness and prolong life. It is a nourishing product for the elderly, children, pregnant women and the infirm.

7. Buckwheat, also known as rye, sweet wheat, flower wheat, flower buckwheat, trigonal buckwheat, etc. According to the analysis, buckwheat contains 9.3% protein, which is higher than rice and flour, and the lysine necessary for human body is also very high. Buckwheat contains 2.3% fat, among which monounsaturated fatty acid (oleic acid) accounts for 46.9%, linoleic acid accounts for 14.6%, and the content of vitamin E is high. According to research, monounsaturated fatty acid can reduce blood cholesterol, triglyceride and low-density lipoprotein cholesterol. Buckwheat also contains other nutrients, such as dietary fiber 6.5g, vitamin B 10.28mg, vitamin B20. 16mg, potassium 40 1mg, magnesium 258mg, iron 6.2mg, etc. These are all good for health. Modern medical research shows that buckwheat contains rutin and other substances with pharmacological effects, and rutin has the functions of lowering blood lipid, softening blood vessels and increasing blood vessel elasticity. Therefore, it can prevent diseases such as hypertension, hyperlipidemia, atherosclerosis and coronary heart disease. Chinese medicine believes that buckwheat is sweet and cool, which can stimulate appetite, moisten intestines, invigorate qi and promote digestion. According to "Seeking Truth from Materia Medica", "Buckwheat can reduce qi, moisten intestines, promote digestion, eliminate filth, and is suitable for leukorrhagia, white turbidity, diarrhea, acne, ulcer, fire injury in soup, damp heat and other diseases". Therefore, there are many dietary remedies for various diseases with buckwheat as the main flavor.

8. Oats, also known as Bromus, Rye, Zhongmai, Yumai, Xiangmai, Sulu, etc. , a nutritious cereal food, not only has a higher protein content (14.3%- 17.6%) than other cereals, but also has a higher lysine content in essential amino acids. The fat content is 6. 1%-7.9%, in which the essential fatty acid (linoleic acid) accounts for 35%-52%. In addition, it also contains more dietary fiber, vitamin B 1, B2 and more phosphorus and iron. Because oat contains linoleic acid, amino acids and other beneficial nutrients, it is called a good product to reduce blood fat, and it also has a good effect on preventing and treating atherosclerosis, hypertension, diabetes and fatty liver. Therefore, it can also be said that oat is a kind of nutritional and health food with the same origin of medicine and food.

9. Coix seed, also known as Coix seed, medicinal corn, rice, Coix seed beads, etc. , is a dual-purpose food. Modern research shows that coix seed contains many nutrients. According to the determination, the protein content of coix seed is as high as 12%, which is higher than other cereals (about 8%). It also contains coix seed oil, coix seed, B- sitosterol, polysaccharide, vitamin B, etc. Among them, coix seed ester and polysaccharide have the functions of enhancing human immune function and inhibiting the growth of cancer cells. At home and abroad, coix seed combined with other anticancer drugs has been widely used to treat tumors and achieved certain results. Chinese medicine believes that coix seed is sweet and light in taste, cool in nature, and enters the spleen, lung and kidney meridians, which has the effects of strengthening the spleen and promoting diuresis, clearing away heat and resolving hard mass, and reducing arthralgia. Clinically, it is often used to treat diarrhea due to spleen deficiency, muscle soreness, joint pain, unfavorable flexion and extension, edema, beriberi, leucorrhea, lung pain, intestinal carbuncle, stranguria and other symptoms.

Four. Grain glycemic index

The glycemic index (GI) is a physiological parameter of food and an effective index to measure the postprandial blood glucose response caused by food. Represents the percentage value of the blood sugar response level of food or white bread containing 50g of valuable carbohydrates and a considerable amount of glucose within a certain period of time (usually 2 hours). Generally speaking, when GI < 55, the food is a low GI food; When the GI is 55-75, the food is medium GI food; When GI > 75, the food is high GI food. Because food GI is influenced by many factors, such as the types and structure of carbohydrates in food, the chemical composition and content of food, the physical state of food and the processing process. In addition, the composition of diet also affects food GI. Therefore, understanding food GI plays an important role in reasonably arranging diet and regulating human blood sugar level. See table 1 and table 2 for grain GI.

Table 1 Formation Index (GI) of Cereal Foods and Their Products

Food name GI food name GI

Wheat (whole grain, cooked) 4 1.0 rice bran 19.0

Coarse wheat flour (steamed) 65.0 glutinous rice 87.0

Noodles (wheat) 8 1.6 rice glutinous rice porridge 65.3

Noodles (fortified protein, thin boiled) 27.0 black rice porridge 42.3

Noodles (whole wheat flour, fine) 37.0 Barley (whole grain, cooked) 25.0

Noodles (white, thin and boiled) 4 1.0 Barley flour 66.0

Noodles (hard wheat flour, fine, cooked) 55.0 rye (whole, cooked) 34.0

Noodles (solid, thin) 35.0 corn (sweet, boiled) 55.0

Macaroni (tubular, coarse) 45.0 Corn flour (coarse flour, cooked) 68.0

Noodles (wheat flour, hard, flat and thick) 46.0 Corn flour porridge 50.9

Noodles (hard wheat flour and eggs, thick) 49.0 corn gluten porridge 5 1.8

Noodles (durum wheat flour, fine) 55.0 cornflakes 78.5

Steamed bread (rich in flour) 88. 1 cornflakes (high fiber) 74.0

Pancake 79.6 millet (boiled) 7 1.0

Fried dough sticks 74.9 millet porridge 6 1.5

Rice porridge 69.4 rice cake 82.0

Rice 83.2 Buckwheat (yellow) 54.0

Glutinous rice (high amylose content, cooked) 50.0 buckwheat noodles 59.3

Glutinous rice (low amylose content, cooked) 88.0 buckwheat flour steamed bread 66.7

Brown rice (cooked) 87.0 oat bran 55.0