Can millet porridge be cooked with sweet potatoes

Millet porridge can be cooked with sweet potatoes, and the combination of the two can enhance the nutritional value and taste more rich.

Millet and sweet potato are both low calorie and high fiber ingredients, and cooking Congee can increase the content of dietary fiber and help promote gastrointestinal motility. Sweet potatoes are rich in carotenoids and potassium, while millet is rich in B vitamins and tryptophan. The combination of the two can achieve nutritional complementarity. The natural sweetness of sweet potato can neutralize the light of millet, making Congee taste more layered. When cooking, sweet potato chunks should not be cut too large. It is recommended to cut them into small cubes measuring 1 centimeter square, which are easier to cook when cooked together with millet.

The content of sweet potato starch is high, and cooking with millet may increase the viscosity of Congee. People with weak digestive function need to control the consumption. Sweet potatoes containing oxidase may stimulate gastric acid secretion, and patients with gastric ulcers should avoid consuming them on an empty stomach. When purple sweet potatoes are paired with millet, anthocyanins may appear blue-green in alkaline millet soup, which is a normal phenomenon and does not affect consumption. Sprouted or blackened sweet potatoes may contain toxins, and the spoiled parts must be removed before use.

It is recommended to choose red heart sweet potatoes with yellow millet. Soak the sweet potatoes for 10 minutes before cooking to reduce oxidation and discoloration. When cooking Congee, the amount of water is one third more than when cooking millet alone, so as to avoid too thick and affecting digestion. A small amount of medlar or jujube can be added to increase flavor, but diabetes patients need to pay attention to controlling sugar intake. When consumed, it can be paired with a small amount of protein foods such as eggs or dried tofu to achieve a more balanced nutrition. For those with gastrointestinal sensitivity, it is recommended to cook Congee until it is completely soft and rotten, and eat a small amount of it several times when the temperature is appropriate.