Red millet is hailed as the finest fragrant rice in the world. What are its main producing areas and nutritional value?

Red millet has the reputation of being “the finest fragrant rice in the world.” According to measurements, its protein content reaches 11.2%-13.4%, which is 1-3% higher than ordinary millet. So, where are the main producing areas of red millet? What nutritional value does red millet have? What are the recommended ways to eat red millet?

1. Where are the main producing areas of red millet?

Red millet is produced in northern China, and is cultivated in Inner Mongolia, the Northeast, Hebei and Shanxi. Shanxi is the place of origin and main producing area of millet. Millet is also called foxtail millet. Foxtail millet is drought-tolerant and has many varieties. It is commonly said that “foxtail millet has five colors,” including white, red, yellow, black, orange and purple. At present, the millet widely cultivated and commonly eaten is the hulled yellow millet, while black millet is occasionally cultivated and mostly used for brewing wine.

Red millet grows in the Yanmen Pass mountainous area of northern Shanxi. Because there is no large stretch of flatland, mechanized large-scale cultivation cannot be achieved, and precisely for this reason an opportunity has been left for preserving the ancient red millet variety. The producing areas of red millet are limited to a few administrative villages in the mountainous area. Artificial irrigation cannot be achieved in the mountains, so it relies entirely on the weather. In a year with favorable weather, the total output of red millet from several villages is about 5,000 kg. In a year with poorer climate, the total output can be only about 2,000 kg.

2. What nutritional value does red millet have?

After hulling, red millet becomes yellow glutinous millet, crystal clear, glutinous and fragrant, soft and delicious. Red millet (millet) has the reputation of being the finest fragrant rice in the world and is rich in nutrients. According to measurements, its protein content reaches 11.2%-13.4%, which is 1-3% higher than ordinary millet. Its protein and fat contents are both higher than those of flour and rice. It is rich in the 8 essential amino acids needed by the human body and has a coordinated proportion of them, such as lysine 0.22-5.24%, tryptophan 0.25%, methionine 0.4%, leucine 1.87%, while the contents of threonine, isoleucine and valine are between 0.42%-2.88%. Its vitamin content is also relatively rich. Red millet has a low crude fiber content and is a nourishing excellent food for pregnant women, young children and the elderly.

The reason is that in the same weight of red millet, the trace element iron content is twice that of rice, vitamin B1 is 1.5-3.5 times higher than ordinary rice, and vitamin B2 is 1 times higher.

3. Recommended ways to eat red millet

Red millet pumpkin porridge is a low-calorie staple food that nourishes the stomach. Pumpkin is rich in vitamins and pectin and can effectively remove body toxins and other harmful substances. Millet is very good for nourishing the stomach. Eaten together, the two make the nutrition more balanced, better nourish the stomach, and have a better detoxifying effect.

Red millet pumpkin porridge is also called millet pumpkin congee, a kind of nourishing and moisturizing porridge.

Required ingredients: 100 g red millet, 300 g pumpkin.

Method: Peel the pumpkin and cut it into pieces. Wash the millet and soak it in clean water for 20 minutes. Prepare half a pot of boiling water, pour it into a rice cooker, add the millet and cook for 30 minutes. While the millet is cooking, use a blender to mash the pumpkin into puree. After 30 minutes, add the pumpkin and continue cooking for about 15 minutes. Stir it from time to time during this period to avoid sticking to the pot.

Cooking tips: Soaking the ingredients not only saves time in cooking the porridge, but also makes the porridge smoother and thicker in texture. When cooking the porridge, it is best to add the water all at once and avoid adding water midway. During the cooking process, try not to stir frequently. When the millet has bloomed and the pumpkin has cooked down, you can stir it slightly with a spoon, and the pumpkin will break apart very easily.