broom corn millet

Millet Millet belongs to Gramineae Millet, also known as millet, millet, millet sacrifice and millet. Millet has short growth period, drought tolerance and barren tolerance. It is the main grain crop in arid and semi-arid areas and one of the main rice crops in China. Millet can be divided into soft millet and hard millet. The rice ground by soft millet is called soft rice, which is used to make the famous rice wine in northern Shaanxi. Soft rice can be made into cakes by pressing it into noodles, which are used to make fried cakes and jujube cakes in northern Shaanxi. Hard millet is ground into rice, which is called yellow rice, or millet. The protein content of broomcorn millet is about 12%, and the highest content can reach more than 14%. The starch content is about 70%, including 67.6% for waxy varieties and 72.5% for japonica varieties. Amylose content in waxy varieties is very low, and high-quality waxy varieties do not contain amylose. The amylose content in japonica varieties is generally 4.5%-12.7% of the total starch, with an average of 7.5%; The fat content is 3.6%, and it also contains β-carotene, vitamin E, vitamin B6, B1, B2 and other vitamins, and is rich in calcium, magnesium, phosphorus, iron, zinc, copper and other mineral elements.
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