Sorghum grains, gramineae, sorghum. Annual herbs. The stalk is solid and the center is pith. Tillers or branches. The leaves are like corn, thick and narrow, covered with wax powder, smooth, and the midribs are white. Comprehensive utilization of sorghum grains, spikes (inflorescences), spike necks, and stalks is the traditional habit of sorghum cultivation of sorghum products in China. Sorghum grains become sorghum rice after processing, and are used as food in my country, North Korea, the former Soviet Union, India and Africa.

　　Millet grains, that is millet . There are many kinds of crops growing on the ground, but they are collectively called "grains", which shows the importance of the valley in agriculture. Millet milled out by millet has nurtured the ancient Chinese nation. In China, the cultivation of the valley has a long history of 7000 years. But the shortcoming is that the valley has always been a delicious low-yield crop, yielding only a hundred pounds per mu.

　　Grain buckwheat, plants of the genus Buckwheat of the Polygonaceae family, common buckwheat and tartary buckwheat and golden buckwheat of the same genus can be used as food, but buckwheat is different from other food crops and does not belong to the family Poaceae. Dicotyledonous plants. Buckwheat is evolved from wild buckwheat, but wild buckwheat is a vine plant, buckwheat is erect stem. The buckwheat seeds are triangular and included in a hard shell. Oats of grains, also known as brome and wild wheat. Oats are generally divided into two types: barley type and bare type. The oats cultivated in various countries in the world are mainly of the barley type, and are often called barley oats. The oats cultivated in my country are mainly of bare grain type, often called bare oats. There are many aliases for naked oats, called oatmeal in north China; jade wheat in northwest; oat, sometimes called oat in southwest; and bell wheat in northeast.

　　Barley grains, with nut flavor, high carbohydrate content, medium protein, calcium and phosphorus content, containing a small amount of B vitamins. Because barley contains less gluten (a kind of elastic protein), it can''t be made into porous bread, but can be used as non-fermented food. In North Africa and parts of Asia, barley flour is particularly preferred for oatmeal. Barley is the main food in these regions. one.

The millet of the whole grains of the grains belongs to the genus Gramineae, also known as millet, millet, heji and mi. Millet has short growth period, drought tolerance and barren tolerance. It is the main food crop in arid and semi-arid areas, and one of the main rice crops in China. Mizi is divided into soft and hard Mizi. The soft millet is also called millet, and the rice milled by the soft millet is called soft rice. The famous rice wine in northern Shaanxi is made from this rice. The soft rice can be pressed into noodles to make cakes, fried cakes and jujube cakes. Hard rice milled into rice, called yellow rice.

Barley kernels of grains of different grains, also known as coix seed, coix seed, coix seed, soil corn, barley, barley, barley beads, grass bead beads, Huihui rice, rice kernels, and six grains. Barley is a good medicinal product. According to laboratory analysis of the pharmaceutical department, barley contains protein 16.2％, fat 4.6％, sugar 79.2％. Barley stewed pork leg, pork ribs and chicken in winter is a tonic food. Summer barley porridge is used as a cold drink of ice barley, which is a good tonic for cooling off. The seeds and roots of barley can be used as medicine to cure diseases.