小黄米 Panicum miliaceum

http://baike.baidu.com/view/535586.htm

小黄米，是北方的谷米，是由谷子加工而来。

小黄米味甘咸，有滋阴养血、健胃除湿、益肾补虚及安神的功效，常作为妇女产后进补食物。

小米又称粟米、小黄米、黄小米。

素以“罕见佳肴、上乘珍品”蜚声海内外，自古就是产妇、婴幼儿、老年人、病弱者的首选补品。

小米每100克含胡萝卜素达0.12毫克，维生素B1的含量位居所有粮食首.含有多种维生素、蛋白质、脂肪、糖类及钙、磷、铁等人体所必需的营养物质。

同时又具有一定的药用价值。

中医学认为，小米性味甘咸凉，入脾、胃、肾三经，具有和中益肾、除热、解毒等功效。

可治疗反胃呕吐、脾胃虚热、泄泻等症。

粟米主养肾气，益丹田，补虚损，开肠胃。

有肾病者宜常食，脾胃虚着宜久食。

产妇吃后可益气补血，小儿吃后可调养脾胃，老年人吃后强肾壮腰。

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https://en.wikipedia.org/wiki/Proso_millet

Panicum miliaceum (Kannada:ಬರಗು), with many common names including proso millet,[2] common millet,[2] broomtail millet,[3]hog millet,[2] red millet,[2] and white millet,[2] is a grass species used as a crop. 

Both the wild ancestor and the location of domestication of proso millet are unknown, but it first appears as a crop in both Transcaucasia and China about 7,000 years ago, suggesting it may have been domesticated independently in each area. It is still extensively cultivated in India, Russia, Ukraine, theMiddle East, Turkey and Romania. In the United States, proso is mainly grown for birdseed. It is sold as health food, and due to its lack of gluten, it can be included in the diets of people who cannot tolerate wheat.

The name comes from the pan-Slavic general and generic name for millet (Russian, Serbian, Macedonian, Bulgarian: просо andPolish, Czech, Slovakian, Slovenian, Croatian: proso).

Proso millet is one of the few types of millet not cultivated in Africa.[11] 

In the United States, former Soviet Union, and some South American countries, it is primarily grown for livestock feed. 

As a grain fodder, it is very deficient in lysine and needs complementation. 

Proso millet is also a poor fodder due to its low leaf:stem ratio and a possible irritant effect due to its hairy stem. 

Foxtail millet, having a higher leaf:stem ratio and less hairy stems, is preferred as fodder, particularly the variety called moha, which is a high quality fodder.

In order to promote millet cultivation, other potential uses have been considered recently.[12] 

For example, starch derived from millets has been shown to be a good substrate for fermentation and malting with grains having similar starch contents as wheat grains.[12] 

A recently published study suggested that starch derived from Proso millet can be converted to ethanol with an only moderately lower efficiency than starch derived from corn.[13] 

The development of varieties with highly fermentable characteristics could improve ethanol yield to that of highly fermentable corn.[13] 

Since Proso Millet is compatible with low input agriculture, cultivation on marginal soils for biofuel production could represent an important new market, for example for farmers in the High Plains of the US.[13] 

The demand for more diverse and healthier cereal-based foods is increasing, particularly in affluent countries.[14] 

This could create new markets for proso millet products in human nutrition. Protein content in proso millet grains is comparable with that of wheat, but the share of essential amino acids (leucine, isoleucine and methionine) is substantially higher in proso millet.[14]

In addition, health-promoting phenolic compounds contained in the grains are readily bioaccessible and high Calcium contents favor bone strengthening and dental health.[14] 

Among the most commonly consumed products are ready-to-eat breakfast cereals made purely from millet flour [9][14] as well as a variety of noodles and bakery products, which are, however, often produced from mixtures with wheat flour to improve their sensory quality。

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I love to eat this like porridge, with spicy dishes when in China. :)

I even carted home 3 kg of it from Shenzhen during my visit there! 

I have know this little yellow rice for about 10 years! 

Cheers all

Om Guru Lian Sheng Siddhi Hom

Lama Lotuschef