Qinghe Millet

Qinghe Millet

　　Qinghe Millet

　　Millet, also known as millet grain, has long been used by many women in northern China as a nourishing food mixed with brown sugar after childbirth. Millet congee is highly nutritious and is often praised as the “substitute for ginseng soup.” Because millet does not require refining, it retains a wealth of vitamins and minerals. The Vitamin B1 content in millet can be several times that of rice; the mineral content in millet is also higher than that in rice, although the lysine content in its protein is relatively low.

　　Benefits: Millet helps prevent indigestion. It helps prevent nausea and vomiting. Millet nourishes yin and blood, helping to condition the weak and cold constitution of new mothers and aiding their recovery of strength. Traditional Chinese medicine believes millet has a sweet and slightly salty taste, offering benefits such as clearing heat and quenching thirst, strengthening the stomach and eliminating dampness, harmonizing the stomach, and promoting sleep.

　　Millet produced in Qinghe, when milled, cooked into congee or steamed into rice, boasts a fragrant, sweet taste, rich nutrition, and stomach-soothing, refreshing qualities, and has long been considered a tribute product.