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。
〔谨案〕白粱穗大，多毛
且长。诸粱都相似，而白粱谷
粗扁长，不似粟圆也。米亦白且大，食之香美，为黄粱之亚矣。陶
白粱也。然粱虽粟类，细论
则别，谓作粟飧，殊乖的称也。
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。
〔谨案〕粟有多种，而并细于诸粱，北土恒食，与粱有别。
陶云∶当白粱，又云或呼为
粢，粢则是稷，稷乃 之异名也。其米泔汁，主霍乱，猝热，心烦渴，饮数升立瘥。臭泔，
止消渴优良。
味甘、苦，寒，无毒。主寒中，除热渴，解烦，消石气。蒸米麦熬磨作之，一名糗也。
味苦，微温，无毒。主咳逆，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。
味苦，无毒。主寒中，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。
〔谨
案
皆当以可生之物为之。陶称以米为 ，其米岂更能生乎？止当取
中之米耳。案《食经》称用稻 ，稻即 谷之名，明非米作也。
味甘，性微寒，无毒。主要功效是清除内热，补益元气。
现在各地都有种植，其中襄阳出产的竹根米品质最佳。因此在夏季制作粟米饭食用，也能起到清热的作用。
【苏敬等考证】白粱的穗子较大，绒毛多且长。各种粱都很相似，但白粱的谷粒粗糙、扁平且长，不像粟那样圆润。米粒也是白色且大，吃起来香甜美味，仅次于黄粱。陶弘景将其称为白粱。然而粱虽然属于粟类，但仔细分辨则有所不同，如果说用它来做粟饭，就完全不符合准确的称呼了。
味咸，性微寒，无毒。主要功效是滋养肾气，去除胃痹（胃脘部痞塞不通之感），清解中焦之热，补益元气；陈久的米，味道变苦，主要治疗胃热、消渴病，通利小便。
江东地区所种以及西部地区的都是这种，其颗粒比粱米细小，煮熟后舂捣使其变白，也用来充当白粱，被称为“白粱粟”。陈米是指存放了三到五年的米，有时被称为“粢米”，用来制作米粉，尤其能解除烦闷，服食养生之人也食用它。
【苏敬等考证】粟有很多种类，但都比各种粱要细小，北方土地常以此为主食，与粱有所区别。陶弘景说可以当作白粱，又说有时被称为粢，而粢就是稷，稷乃是黍的异名。它的米泔水汁液，主要治疗霍乱、突发高热、心烦口渴，饮用数升即可立即痊愈。发臭的米泔水，止消渴的效果优良。
味甘、苦，性寒，无毒。主要治疗中焦虚寒，清除热邪引起的口渴，解除烦闷，消散结石之气。将蒸熟的米麦炒干磨粉制成，又名“糗”。
味苦，性微温，无毒。主要治疗咳嗽气逆、霍乱，止泻，清除热邪，止烦渴。
这就是赤黍，也产于北方地区，江东地区偶尔也有种植，但不适宜当地土质生长，多用于神药方剂中。另外黑黍名为秬，供酿酒和祭祀使用。
味苦，无毒。主要治疗中焦虚寒，降气，清除热邪。
这是用米制成的脂膏之类的东西，并不是另一种米的名称。将米脂粉末调和敷在脸上，也能使皮肤光泽悦目，其清热效果不如麦麸（或指麦类制品）显著。
【苏敬等考证】都应该用可食用的原料来制作。陶弘景称用米制成脂膏，那米难道还能再生出什么吗？只应当取其中的米心罢了。查阅《食经》记载使用稻做的糗，稻即稻谷的名称，明确说明不是用米制作的。
Sweet in taste, slightly cold in nature, non-toxic. Primarily eliminates heat and benefits Qi (Vital Energy).
It is grown everywhere today, with those from the bamboo roots of Xiangyang being of the best quality. Therefore, preparing millet porridge in summer also serves to eliminate heat.
[Su Jing et al. verified]: The ears of Bai Liang (White Glutinous Millet) are large, with abundant hairs that are long. All types of Liang are similar, but the grains of Bai Liang are coarse, flat, and elongated, unlike the round shape of Su (Millet). The rice is also white and large; when eaten, it is fragrant and delicious, ranking second only to Huang Liang (Yellow Glutinous Millet). Tao Hongjing referred to it as Bai Liang. However, although Liang belongs to the category of Su, a detailed analysis shows they are distinct. Claiming it can be used to make Su porridge is entirely inaccurate.
Salty in taste, slightly cold in nature, non-toxic. Primarily nourishes Kidney Qi (Kidney Vital Energy), removes Wei Bi (stagnation in the stomach region), clears internal heat, and benefits Qi; aged rice becomes bitter in taste and primarily treats Stomach heat, Xiao Ke (Wasting-Thirst syndrome), and promotes urination.
The varieties planted in Jiangdong and western regions are all like this; their grains are finer than Liang rice. After cooking and pounding until white, they are also used as substitutes for Bai Liang, called "Bai Liang Su". Aged rice refers to rice stored for three to five years, sometimes called "Zi Mi", which is made into flour; it is particularly effective in relieving irritability and is consumed by practitioners of dietary therapy.
[Su Jing et al. verified]: There are many varieties of Su, all of which are finer than various types of Liang. It is a staple food in northern regions and differs from Liang. Tao Hongjing stated it could serve as Bai Liang and also mentioned it is sometimes called Zi; Zi is actually Ji (Setaria italica), which is another name for Shu (Glutinous Millet). Its rice washing water (milky water from rinsing rice) primarily treats Huo Luan (Cholera-like syndrome), sudden heat, heart vexation, and thirst; drinking several liters brings immediate recovery. Sour rice washing water is excellent for stopping Wasting-Thirst.
Sweet and bitter in taste, cold in nature, non-toxic. Primarily treats Middle Jiao deficiency-cold, eliminates heat-induced thirst, relieves vexation, and dissipates stone-related Qi. It is made by steaming rice and wheat, frying them until dry, and grinding them into powder. Also known as Qiu (fried grain flour).
Bitter in taste, slightly warm in nature, non-toxic. Primarily treats cough with counterflow Qi, Huo Luan, diarrhea, eliminates heat, and stops vexation and thirst.
This is Chi Shu (Red Glutinous Millet), also produced in northern regions. It is occasionally planted in Jiangdong but is not suitable for the local soil; it is mostly used in divine medicine prescriptions. Additionally, Hei Shu (Black Glutinous Millet), named Ju, is used for brewing wine and sacrifices.
Bitter in taste, non-toxic. Primarily treats Middle Jiao deficiency-cold, directs Qi downward, and eliminates heat.
This refers to a substance made from rice fat/oil, not a separate name for a type of rice. Mixing its powder with rice fat and applying it to the face can also make the skin lustrous and radiant, though its cooling effect is inferior to that of Mai Fu (Wheat Bran).
[Su Jing et al. verified]: One should use edible materials for preparation. Tao Hongjing claimed it was made from rice; how could rice generate more? One should only take the inner part of the rice grain. According to the *Shi Jing* (Classic of Food), using Dao (Rice) Qiu implies that Dao refers to the grain itself, clearly indicating it is not made from processed rice.