味甘，微寒，无毒。主治胃痹，热中，渴利，止泄，利小便，益气，补中，轻身，
凡云粱米，皆是粟类，惟其牙头色异为分别尔。青粱出此，今江东少有。《汜胜之书》云
粱是秫粟，今世用则不尔也。（《新修》二九七页，《大观》卷二十五，《政和》四八九页
味甘，平，无毒。主益气，和中，止泄。
黄粱亦出青、冀州，此间不见有尔。（《新修》二九七页，《大观》卷二十五，《政和》四
九○页）
味甘，微寒，无毒。主除热，益气。
今处处有，襄阳竹根者最佳。所以夏月作粟飧，亦以除热也。（《新修》二九八页，《大
观》卷二十五，《政和》四九○页）
味咸，微寒，无毒。主养肾气，去胃痹，中热，益气。陈者∶味苦，主胃热，消渴。利
小便。
江东所种及西间皆是，其粒细于粱米，熟舂令白，亦以当白粱，呼为白粱粟。陈者谓经
三、五年者，或呼为粢米，以作粉，尤解烦闷，服食家亦将食之。（《新修》二九八页，《大
观
味苦，微温，无毒。主治咳逆，霍乱，止泄，除热，止烦渴。
此则即赤黍也，亦出北间，江东时有种，而非土所宜，多入神药用。又黑黍名 ，供酿
酒祭祀用之。（《新修》二九九页，《大观》卷二十五，《政和》四九○页）
味苦，无毒。主治寒中，下气，除热。
此是以米为 尔，非别米名也。末其米脂和敷面，亦使皮肤悦泽，为热不及麦 也。（《
新修》二九九页，《大观》卷二十五，《政和》四九一页）
味甘，性微寒，无毒。主治胃痹（胃气阻滞不通），热中（体内有热），口渴多尿，止泻，通利小便，益气，补益中焦，使身体轻健。
凡是称为粱米的，都是粟类作物，只是因其穗头颜色不同而加以区分罢了。青粱产于此地，如今江东地区很少见到。《汜胜之书》说粱是秫粟（黏性小米），但当今世人使用的并非如此。（《新修本草》二九七页，《大观本草》卷二十五，《政和证类本草》四八九页）
味甘，性平，无毒。主要功效为益气，调和脾胃，止泻。
黄粱也出产于青州、冀州，这里（指梁朝都城所在区域）见不到。（《新修本草》二九七页，《大观本草》卷二十五，《政和证类本草》四九○页）
味甘，性微寒，无毒。主要功效为清除内热，益气。
现在到处都有种植，襄阳产的竹根形状的最好。所以在夏天煮粟米饭时，也能用来清热。（《新修本草》二九八页，《大观本草》卷二十五，《政和证类本草》四九○页）
味咸，性微寒，无毒。主要功效为滋养肾气，去除胃痹，清除胃中热邪，益气。陈年的粱米：味苦，主治胃热，消渴，通利小便。
江东所种植的以及西部地区的都是这类，其颗粒比粱米细小，煮熟舂白后，也可以当作白粱米使用，被称为白粱粟。陈年是指存放了三到五年的，有时也被称为粢米，用来制作米粉，尤其能解除烦闷，服食丹药的人也将它作为食物食用。（《新修本草》二九八页，《大观本草》……）
味苦，性微温，无毒。主治咳嗽气逆，霍乱，止泻，除热，止烦渴。
这就是赤黍（红高粱），也出产于北方地区，江东偶尔也有种植，但不适合当地土壤生长，多用于神药配方中。另外黑黍名为秬（jù），供酿酒和祭祀使用。（《新修本草》二九九页，《大观本草》卷二十五，《政和证类本草》四九○页）
味苦，无毒。主治中焦虚寒，降气，除热。
这是用米脂制成的食品，并非另一种米的名字。将米脂末与米粉混合敷面，也能使皮肤光泽悦目，其清热效果不如麦麸（或指小麦制品）显著。（《新修本草》二九九页，《大观本草》卷二十五，《政和证类本草》四九一页）
Sweet in taste, slightly cold in nature, non-toxic. It treats Wei Bi (stagnation of stomach Qi), Re Zhong (internal heat), thirst with polyuria, stops diarrhea, promotes urination, benefits Qi, tonifies the Middle Jiao, lightens the body, and generally enhances vitality.
Whenever "Liang Mi" (millet) is mentioned, it refers to the category of Setaria italica (foxtail millet); they are distinguished solely by the color of their panicles. Qing Liang (green millet) originates from this region but is rarely seen in Jiangdong today. The *Fan Shengzhi Shu* states that Liang is Su Liu (sticky millet), but what is used in the current era is not so. (*Xinxiu Bencao*, p. 297; *Daguan Bencao*, Vol. 25; *Zhenghe Zhenglei Bencao*, p. 489)
Sweet in taste, neutral in nature, non-toxic. Its main functions are to benefit Qi, harmonize the Middle Jiao (spleen and stomach), and stop diarrhea.
Huang Liang (yellow millet) also originates from Qingzhou and Jizhou, but it is not available in this area. (*Xinxiu Bencao*, p. 297; *Daguan Bencao*, Vol. 25; *Zhenghe Zhenglei Bencao*, p. 490)
Sweet in taste, slightly cold in nature, non-toxic. Its main functions are to clear heat and benefit Qi.
It is cultivated everywhere, but the variety from Xiangyang with bamboo-root shapes is considered the best. Therefore, when cooking millet porridge in summer, it is also used to clear heat. (*Xinxiu Bencao*, p. 298; *Daguan Bencao*, Vol. 25; *Zhenghe Zhenglei Bencao*, p. 490)
Salty in taste, slightly cold in nature, non-toxic. Its main functions are to nourish Kidney Qi, remove Wei Bi (stomach Qi stagnation), clear internal heat, and benefit Qi. Aged grains: Bitter in taste, treating Stomach Heat, Xiao Ke (wasting-thirst syndrome), and promoting urination.
The varieties planted in Jiangdong and the western regions are all of this type. Their grains are finer than those of Liang Mi. After being cooked and pounded white, they can serve as Bai Liang Mi (white millet) and are called Bai Liang Su (white millet). "Aged" refers to grains stored for three to five years. They are sometimes called Zi Mi (rice/millet), processed into powder, and are particularly effective in relieving vexation. Practitioners of ingestion therapies (fu-shi) also consume them. (*Xinxiu Bencao*, p. 298; *Daguan Bencao*...)
Bitter in taste, slightly warm in nature, non-toxic. It treats cough with rebellious Qi, Huo Luan (cholera-like disorder), stops diarrhea, clears heat, and relieves vexation and thirst.
This is Chi Shu (red foxtail millet). It also originates from the northern regions. Jiangdong occasionally cultivates it, but it is not well-suited to the local soil. It is mostly used in divine medicine formulations. Additionally, Hei Shu (black foxtail millet), known as Ju (black millet), is used for brewing wine and sacrifices. (*Xinxiu Bencao*, p. 299; *Daguan Bencao*, Vol. 25; *Zhenghe Zhenglei Bencao*, p. 490)
Bitter in taste, non-toxic. It treats Han Zhong (cold in the Middle Jiao), directs Qi downward, and clears heat.
This refers to a product made from rice bran/oil, not a distinct name for a grain. Mixing the fine powder of its oil/fat with flour for facial application can also make the skin lustrous and bright. Its cooling effect is inferior to that of Mai Fu (wheat bran). (*Xinxiu Bencao*, p. 299; *Daguan Bencao*, Vol. 25; *Zhenghe Zhenglei Bencao*, p. 491)