Millet, also known as “Su” in Chinese, was called “He” in ancient times. It is an annual herbaceous plant belonging to the Poaceae (grass) family. In northern China, it is commonly called “Guzi”, and after the husk is removed, it is called millet. This crop thrives in warm climates and has strong adaptability.
Millet varieties are diverse and can be categorized both by grain texture and husk color. By texture, they are divided into glutinous millet, known for its sticky texture after cooking, and non-glutinous millet, which features a looser, fluffier consistency. By hull color, varieties range from yellow, white, and brown to red, gray, and blue-green, among others. Notably, red and gray hulls are typically associated with waxy millet, while white, yellow, brown, and blue-green husks are more common in non-waxy types. Generally, lighter-colored husks indicate thinner hulls, resulting in higher milling yields and superior grain quality, whereas darker husks tend to have thicker hulls, leading to lower yields and relatively inferior grain quality.
Millet is highly nutritious, containing protein, fats, and various vitamins. In addition to being a staple food, it can also be used for brewing liquor and producing malt sugar. Millet’s protein content surpasses that of rice, while its fat and carbohydrate levels are comparable to or exceed those of rice and wheat. Notably, it contains carotene, which is absent in most other grains, and its vitamin B1 content ranks the first among all cereals.
In northern Shaanxi, many women follow the tradition of using millet combined with brown sugar to nourish their bodies after childbirth. Millet porridge is renowned for its rich nutritional value, earning it the nickname “ginseng substitute soup.” The vitamin B1 content in millet can be several times higher than that in rice, and its mineral content also exceeds that of rice. Millet is also rich in fat, 7.8 times higher than those in rice, primarily consisting of unsaturated fatty acids. In addition to being rich in iron, millet also contains protein, B-complex vitamins, calcium, potassium, and fiber. While the quality of protein in millet is often superior to that in wheat, rice, and corn, it is low in the essential amino acid lysine.