Zichang Millet

Zichang Millet

　　Millet, also known as Setaria italica, was called "he" in ancient times. It is an annual herbaceous plant belonging to the Poaceae family. In northern China, it is commonly referred to as "gu" (millet grain), and after hulling, it is called millet. It thrives in warm climates and is highly adaptable.

　　There are many varieties of millet, which can be divided into glutinous and non-glutinous types based on the nature of the grains; they can also be categorized by the color of their husks into yellow, white, brown, and various other colors. Among them, red and gray millets are mostly glutinous, while white, yellow, brown, and bluish millets are mostly non-glutinous. Generally speaking, millet with lighter-colored husks has thinner skins, higher milling yields, and better grain quality; whereas millet with darker husks tends to have thicker skins, lower milling yields, and poorer grain quality.

　　Many women in northern Shaanxi have the traditional practice of using millet with brown sugar to recuperate after childbirth. Millet congee is highly nutritious and is often praised as the "substitute for ginseng soup." The vitamin B1 content in millet can be several times that of rice; the mineral content in millet is also higher than that of rice. It also contains abundant fat—7.8 times that of rice—and is mainly composed of unsaturated fatty acids. In addition to being rich in iron, millet also provides protein, complex vitamin B, calcium, potassium, fiber, and more. The quality of protein in millet is often superior to that in wheat, rice, and corn, but it is low in the essential amino acid lysine.