Porridge

THE NUTRITIONAL VALUE OF MILLET IS HIGH, RANGING FROM 9.2 PER CENT TO 14.7 PER CENT OF PROTEIN, 3.0 PER CENT TO 4.6 PER CENT OF FAT AND VITAMINS, WHICH, IN ADDITION TO FOOD, CAN ALSO BE USED TO MAKE WINE AND SLUICE. THE PROTEIN CONTENT IS 9.7 G PER 100 G MILLIGRAM, HIGHER THAN THE RICE CONTENT. FAT 1.7 G AND CARBOHYDRATES 76.1 G, NOT LESS THAN RICE AND WHEAT. THE AMOUNT OF CARROTS NOT CONTAINED IN THE GENERAL FOOD IS 0.12 MG PER 100 G OF MILLIGRAM, AND VITAMIN B1 IS THE HIGHEST IN ALL FOOD. MANY WOMEN IN THE NORTH OF CHINA HAVE A TRADITION OF USING MILLET AND RED SUGAR TO FEED THEIR BODIES AFTER CHILDBIRTH. THE RICE PORRIDGE IS RICH IN NUTRIENTS AND HAS THE BEAUTY OF “SUPPLEUM SOUP”. SINCE MILLET IS NOT SOPHISTICATED, IT PRESERVES MANY VITAMINS AND INORGANIC SALT, AND VITAMIN B1 IN MILLET CAN BE SEVERAL TIMES GREATER THAN RICE; AND THE INORGANIC SALT CONTENT IN MILLET IS HIGHER THAN RICE. IN ADDITION TO THE ABUNDANCE OF IRON, THERE ARE PROTEINS IN MILLET, COMPOUND VITAMIN B, CALCIUM, POTASSIUM, FIBRES, ETC., SINCE THEY ARE ALKALINE IN NATURE, THEY DO NOT NEED TO BE COOKED WITH TOO MUCH SALT OR SIMPLY WITHOUT SALT. THE HIGH STARCH CONTENT OF MILLET (ABOUT 70 PER CENT) IS AN ENERGY FOOD. LIKE OTHER CEREALS, CALCIUM, VITAMIN A, VITAMIN D, VITAMIN C AND VITAMIN B12 IN MILLET ARE LOW. PROTEIN CONTENT VARIES SIGNIFICANTLY AMONG DIFFERENT TYPES OF MILLET, GENERALLY BETWEEN 5 AND 20 PER CENT, AND AVERAGES BETWEEN 10 AND 12 PER CENT. THE QUALITY OF PROTEINS IN MILLET IS OFTEN BETTER THAN IN WHEAT, RICE AND MAIZE, BUT THE LYSINE CONTENT OF THE REQUIRED AMINO ACID IS LOW. POTATOES, ALSO KNOWN AS POTATOES, POTATOES, POTATOES, POTATOES, ETC. POTATOES CONTAIN MANY NUTRIENTS FOR HUMAN NEEDS. ABOUT 635 KILOCALORIES PER 500 GRAMS OF SWEET POTATOES CAN PRODUCE HEAT, CONTAINING 11.5 GRAMS OF PROTEIN, 14.5 GRAMS OF SUGAR, 1 G OF FAT, 100 MG OF PHOSPHORUS, 90 MG OF CALCIUM, 2 GRAMS OF IRON, 0.5 MG OF CARROTS, AND CONTAINING B1, B2, C AND NICKAL ACID, SUBOIL ACID, ETC. OF THESE, VITAMINS B1 AND B2 WERE SIX AND THREE TIMES HIGHER THAN RICE, RESPECTIVELY. IN PARTICULAR, POTATOES CONTAIN ABUNDANT LYSINE, WHILE RICE AND FLOUR LACK LYSINE. BUT MANY OF THEM ARE NOT AWARE. EATING POTATOES DOESN'T MAKE YOU FAT. ACCORDING TO SCIENTIFIC RESEARCH, EATING POTATOES DOES NOT MAKE PEOPLE FAT, WHEREAS IT IS AN IDEAL DIET. IT HAS A VERY LOW CALORIE CONTENT, WHICH IS MUCH LOWER THAN THE AVERAGE RICE MEAL, SO IT CAN BE REDUCED BY EATING IT WITHOUT FEAR OF OBESITY. POTATOES ALSO CONTAIN A SUBSTANCE SIMILAR TO FEMALE HORMONES, WHICH HAS SOME EFFECT ON THE PROTECTION OF HUMAN SKIN AND SLOW AGEING. AS A RESULT, MANY WOMEN ABROAD USE SWEET POTATOES AS COSMETIC FOOD. POTATOES ARE SWEET, WHICH REPLACES FRUIT; THEY ARE SOFTLY COOKED, EATING IN THEIR MOUTHS AND SWEET IN THEIR HEARTS. IT CAN BE BOTH STAPLE AND VEGETABLE. STEAMING, COOKING, FRYING, BLOWING, EATING AND COOKING CAN BE A GOOD MEAL. THE CASSEROLE, WHICH IS UNIQUE TO OUR COUNTRY, IS CHARACTERIZED BY POOR HEAT, A CHARACTERISTIC THAT IS NOT ONLY A DEFECT OF THE CASSEROLE, BUT ALSO A STRONG ADVANTAGE. IT ALLOWS FOOD AND SOUP TO REMAIN IN THE POT FOR A LONG PERIOD OF TIME IN A STATE OF MICROBOILING, WHICH, BECAUSE OF THE SMALL SIZE OF THE FIRE AND THE LONG DURATION OF THE FIRE, CAN LEAD TO THE FULL DECOMPOSITION OF THE NUTRIENTS IN THE MILLET AND POTATOES. KEEP SOMETHING ORIGINAL. THE ANCIENT CLOUD: HOW CAN A DISEASE REACH ITS NATURAL LIFESPAN WHEN IT COMES FROM THE MOUTH, AND WHEN MODERN MEDICINE ASSUMES THAT HUMAN LIFE IS FAR LESS THAN ITS PRESENT AGE, BUT TWICE THAT? THE EXPERTS RECOMMEND THE USE OF CASSEROLES, WHICH DO NOT CONTAIN ANY ELEMENTS HARMFUL TO THE HUMAN BODY, AND WHICH DO NOT CHANGE THE QUALITY OF THE FOOD FROM FRIED STEW, WHICH, TOGETHER WITH A RATIONAL DIET AND SCIENTIFIC FOOD ALLOCATION, CAN NATURALLY LEAD TO A DISTANCE FROM THE DISEASE AND INCREASE LIFE EXPECTANCY. COMBINING THE TWO WITH A CASSEROLE TO MAKE PORRIDGE ITS NUTRITIONAL VALUE IS SELF-EXPLANATORY AND IS VERY SUITABLE FOR BREAKFAST FOR THE MIDDLE AND THE ELDERLY。