Is Xiaomi's big grain better or small grain better

Large and small grains of millet have their own advantages. Large and small grains of millet have a fuller taste and are suitable for cooking Congee. Small and small grains of millet are easy to digest and suitable for infants or those with gastrointestinal weakness. The selection should be based on cooking needs and personal physique.

Large grains of millet are plump, with high starch content and strong viscosity after cooking, which is suitable for making millet porridge or cakes. Its dietary fiber structure is complete and can slow down the rate of blood sugar rise, making it more friendly to people who need to control their blood sugar. The outer layer of the seed coat of large millet retains a lot of vitamin B and minerals, and long-term stewing can fully release nutrients. But larger particles require longer soaking and cooking time, otherwise they are prone to strangulation, and those with weaker gastrointestinal function may experience bloating after consumption.

Small grain rice has a delicate texture, low gelatinization temperature, easy to cook quickly, and higher digestion and absorption rate. It is suitable for making rice paste, complementary food or recuperating diet after illness, especially for children with underdeveloped teeth and the elderly with impaired digestive function. During the processing of small millet grains, some of the skin is ground off. Although a small amount of B vitamins are lost, the phytic acid content is relatively reduced, which is more conducive to the absorption of minerals such as calcium and iron. Due to the small particles, they are prone to excessive gelatinization during cooking, so it is necessary to strictly control the amount of water and heat.

For daily consumption, it is recommended to alternate between different sizes of millet. Large millet can be paired with ingredients such as red beans and pumpkin to enhance satiety, while small millet is suitable for cooking with yam and red dates to improve nourishing effects. When storing, it is necessary to seal and prevent moisture. Regardless of the size of the particles, fresh millet with intact particles, golden color, and no mold should be selected. For special groups such as diabetes patients, large grains of millet are preferred, while patients in the recovery period after surgery are more suitable for small grains of millet. Soaking with water for 30 minutes before cooking can improve the taste and nutrition utilization rate.