Do you know which foods are whole grains?

Coarse grains are also contrasting. Just like the red beans, corn grits, and wheat kernels that we usually eat, these are coarse grains compared to the japonica rice and white and fine flour we eat now.

Whole grains are more good for the body than those of fine grains. Nowadays, whether it is on TV or in the supermarket, food made from whole grains is being promoted. There are coarse grain soy milk, coarse grain biscuits, and several kinds of coarse grain crushed porridge mixed with several kinds of coarse grains that have been withdrawn from the supermarket. <>

Nowadays, people eat too much fine grains, and their health has become bad. Because some drugs or chemicals are added to fine grains. Whole grains are rich in fiber, which is a great help for the normal functioning of the digestive system.

Eating whole grains can also improve diabetes and reduce some diseases such as high blood pressure.

Why are people in the countryside better than people in the city? People in the city go to work every day and don't do any physical work. After work, I often eat some ready-made lunch boxes or dishes made in restaurants, which is definitely not good for my health after a long time, and I am especially prone to illness.

Rural people generally do some manual work, and their meals are not so exquisite. Eat some home-pickled additive-free pickles or home-grown pollution-free vegetables or something. Eat some porridge made of corn grits, soup made of flour or something, but the body is great.

Although coarse grains are good for health, they should also be in moderation, and the body can only eat them with a combination of thickness and thickness. People with poor stomach and low digestive system should not eat too many whole grains.

I would like to recommend a coarse grain biscuit. The Jiashili Wheat Fiber Breakfast Biscuit tastes like a grainy thing, and it tastes crunchy and sweet. And the amount is still very large, delicious and not expensive.

He also has other biscuits, strawberry filling, blueberry filling, and his filling, which is jam, and it is very satisfying to eat. There are also milky and green onion flavors. I like to eat biscuits, I think this brand is delicious, everyone can try it.

Nowadays, people are demanding to eat healthy and eat more coarse grains, so in our usual diet, which ones belong to coarse grains?

Whole grains that we often encounter, such as corn, soybeans, wheat, oats, sorghum, etc., are all coarse grains, and various potato foods are also within the scope of coarse grains.

These whole grains are foods that we can easily come into contact with in our lives, so how can we eat whole grains to be healthier? Coarse grains are rich in a lot of fiber, which is of great help to some patients with high blood pressure and high blood sugar, and eating more coarse grains for this type of people is conducive to lowering blood pressure and blood sugar. However, although coarse grains are good, they should not be eaten too much, because coarse grains are more difficult to digest, and coarse grains lack a lot of nutrients compared to our staple food rice and refined flour, and if coarse grains are used as staple food, it is easy to cause symptoms of malnutrition.

Obese people should eat more coarse grains, the sugar content in coarse grains is very low, almost none, and the fat content in coarse grains is also very small, some people with general belly can take coarse grains as staple food at dinner, the most unneeded nutritional meal in a day, eat some coarse grains can also absorb the excess nutrients in the body on this day.

You should also pay attention when eating coarse grains, because coarse grains will not be as delicious as fine grains, most of them are relatively rough and difficult to swallow, drink more water when eating, and you can properly match some meat dishes, so that it is considered to be evenly matched with meat and vegetables, which can not only supplement the necessary nutrients, but also do not lack the supplement of fiber.

Another point to note is that eating coarse grains must not eat a lot, and then do not eat for a long time, this needs to be gradual, because the human intestine also needs time to adapt, especially some ** people who are eager for quick success, have always been eating big fish and meat, and suddenly change to eat a lot of coarse grains, and the stomach will definitely not accept it for a while, so it must be gradual.

To put it simply, in addition to the white flour and rice you eat in your daily life, the other grains you see are basically coarse grains, when the cultivation of wheat and rice in our country can not meet the needs of the vast number of people, coarse grains are generally eaten as staple foods, you can ask people born in the sixties and seventies, they often did not eat fine grains when they were young, and they ate coarse grains. At present, there are some simple distinctions about coarse grains, and I will give you a brief explanation. <>

The first category is cereals, which are very common, boiled corn that we often eat, red rice and black rice in millet porridge and eight-treasure porridge, and sorghum that is often mentioned in books. Oats for making cereals, raising wheat, these grains are all foods that we often eat.

The second category is naturally a variety of beans in life, such as soybeans, the raw materials of tofu brain, mung beans that remove heat and reduce fire, red beans and broad beans used to express acacia, and peas in Plants vs. Zombies.

The third belongs to the tuber category, which is generally the rhizome part of the plant, such as roasted sweet potatoes sold on the roadside in winter, yam that is often added to cooking, potatoes that must be used for french fries, and so on. ‍‍

In today's common consumption of fine grains, the benefits of coarse grains to the human body are also immeasurable, because the processing process of rice and flour is more complex, so in the end a certain amount of nutrients will be lost, different types of coarse grains contain different nutrients, oats have a high protein content, soybeans can supplement high-quality protein, sorghum has a rich iron element. The processing of coarse grains is relatively simple, and it is very good for the preservation of some nutrients, which is very suitable for people to eat and absorb, and you can eat more coarse grains to supplement some specific nutrients.

Coarse grains literally mean grains that are not so delicate in taste, such as brown rice, corn, purple rice, sorghum, buckwheat and various legumes.

Coarse grains are generally not finely processed, and although the nutrients in them are not easy to digest and absorb, almost all of them have the effect of clearing the stomach and helping detoxification, which I think is still very good. For example, corn, corn is still a good hand for lowering blood pressure, if you have high blood pressure, you can eat corn often, and those with high blood pressure and high blood lipids can also use corn silk decoction water to drink, and the effect is also very good.

There are all kinds of beans, what red beans, black beans, soybeans, mung beans, etc., these are also very good, you can make soy milk in the morning to drink, several beans mixed together taste is also good, and the most important thing is that it is very good for women, men can naturally drink, soy milk and fritters are the standard for Chinese breakfast.

In short, eating more whole grains is good for the body, it may not taste good, but it is nutritionally complete.

Coarse grains are relative to the fine grains such as polished rice and white flour that we usually eat, mainly including corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans, such as soybeans, green beans, red beans, mung beans, etc.

According to the different forms of coarse grains, coarse grains can be divided into three categories.

1. Cereals: corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, buckwheat, etc.

2. Miscellaneous beans: soybeans, mung beans, red beans, black beans, broad beans, peas, etc.

3. Tubers: sweet potatoes, yams, potatoes, etc.

Its nutritional content can be summarized as follows:

1. Protein: Different coarse grains contain different proteins, and oats are rich in protein; Legumes are also rich in protein and are high-quality proteins, with the rest of whole grains containing less protein than oats and soybeans.

2. Contains fat: The fat content in coarse grains is not high, and the content of corn and purple potatoes is very low.

3. Contains carbohydrates: The carbohydrate content in coarse grains is not very high, and buckwheat and oats have more carbohydrates than the rest of coarse grains. Whole grains are rich in insoluble fiber, which helps to ensure the normal functioning of the digestive system.

4. Contains vitamins, much higher than refined white rice and refined white noodles: Among various staple foods, refined white rice has the lowest vitamin content, followed by refined white noodles. Because cereals have a distinctive characteristic, their vitamins and minerals are mainly concentrated in the outer layer. And whole grains are rich in vitamins.

Coarse grains:

1. Potatoes. Potato is an annual herbaceous plant of the Solanaceae family, the main edible part is its tuber, also known as artichoke, artichoke, artichoke, fragrant potato, artichoke, etc., sweet and flat, rich in vitamins, cellulose, protein, carotene, starch and a variety of mineral components, is a kind of coarse grain.

2. Barley. Barley is highly nutritious and can boost metabolism and reduce gastrointestinal burden. Barley can be boiled and eaten with red beans, instead of rice, to help you dispel dampness and diuresis, which is very effective for edema and obese people, and can help you drain excess water from the body.

3. Corn. Corn is rich in crude fiber, which can help intestinal peristalsis and prevent constipation. The common ones are sweet corn and waxy corn, sweet corn is sweet, waxy corn has low sweetness, waxy taste, and higher starch content than sweet corn.

During the fat reduction period, it is recommended to add sweet corn to the water, and add a little salt to the water when boiling the corn, and the slight saltiness can highlight the sweetness of the corn. Corn cellulose content is relatively high and not easy to digest, so people with bad stomach are better to eat less.

4. Brown rice. <>

5. Sweet potatoes. Sweet potatoes are a kind of coarse grain that is loved by people, and it has a very good taste and a good feeling of satiety. If you can't help but want to eat sweets during the **period, you can steam a piece of sweet potato to eat, which can enjoy the sweetness without affecting the **.

In addition to sweet potatoes, you can also use purple potatoes, which are more nutritious and taste similar to sweet potatoes.

1. Millet, which contains a relatively rich amount of dietary fiber, is a classic coarse grain.

2. Corn, corn contains more dietary fiber than millet, and it is also a typical coarse grain.

3. Sorghum, the amount of crude fiber contained in sorghum will also be very rich, which is a typical coarse grain.

4. Oats, which contain very rich dietary fiber, are also classic coarse grains.

According to different forms, coarse grains can be divided into three categories: corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, wheat, etc.; Miscellaneous beans: soybeans, mung beans, red beans, black beans, broad beans, peas, etc.; Tubers: sweet potatoes, yams, potatoes, etc.

Coarse grains are characterized by short growth period, small planting area, special planting area, low yield, and generally rich in nutrients. With the improvement of the living standards of urban and rural people, coarse grains and their processed products are more and more favored by people. Mix and match whole and fine grains to diversify your daily diet.

There are various types of coarse grains, with high nutritional value, and the nutrients contained in various coarse grains have their own strengths. The processing process of coarse grains is simple, and many nutrients that are not found in fine grains are preserved. In terms of nutritional composition, most whole grains are relatively low in protein, rich in starch, cellulose, minerals, and B vitamins.

Dietitians point out that it is necessary to eat whole grains, but you must pay attention to the combination of coarse and fine, and at the same time, you must also match nutritious foods. For example, whole grains are boiled into porridge or mixed with fine grains, and eaten with protein, mineral-rich foods to help absorption. Whole grains can also be made and processed into different forms for consumption.

Coarse grain drinks: The cereals and coarse grains that we usually eat, such as millet, corn, sorghum, oats, buckwheat, wheat bran and various dried legumes, such as soybeans, red beans, mung beans, black beans, etc. It is usually solid, if the grain is made into a drink, from eating the grain to drinking the grain, it gives people a refreshing feeling, not only can retain the nutrients in the grain that are beneficial to human health, but also consumers can drink the drink with a better taste, more convenient to drink, and easier to absorb.

Coarse grain porridge: Coarse grains can be boiled into various porridges, and can also be combined with different coarse grains to make porridge. Coarse grains such as soybeans, red beans, mung beans, and corn ballast are most suitable for boiling into porridge, and put some sweet potatoes and greens in them to make sweet or salty porridge, which is very suitable for breakfast.

Corn, in particular, is rich in magnesium, unsaturated fatty acids, crude protein, starch, minerals, carotene and other nutrients.

Coarse grain noodles: Coarse grain noodles are made by high-temperature and high-pressure cooking chemical processes. For example, corn flour, buckwheat flour, potato flour, sweet potato flour, pumpkin flour, oat flour, mung bean flour.

All kinds of miscellaneous grains are ground into fine powder, mixed with water, and then subjected to high pressure, gelatinization, and molding by the miscellaneous grain noodle machine, and then made by aging and drying processes.

Corn: Corn has a high nutritional value and is an excellent food crop. Xiaomi:

Millet is one of the oldest cultivated crops in the world, with high nutritional value and comprehensive nutrition. Sorghum: Sorghum is one of the traditional grains in China, sweet and astringent.

Purple rice: Purple rice has uniform particles, purple and black color, sweet taste, sweet but not greasy. Buckwheat:

The protein of buckwheat is mainly albumin and globulin, which is rich in lysine. <

Coarse grains include corn, millet, sorghum, purple rice, buckwheat, etc.

1. Socks and shirts corn: Corn has a high nutritional value and is an excellent food crop.

2. Millet: Millet is one of the oldest cultivated crops in the world, with high nutritional value and comprehensive and balanced nutrition.

3. Sorghum: Sorghum is one of the traditional grains in China, which is sweet and astringent.

4. Purple rice: Purple rice has uniform particles, purple and black color, sweet taste, sweet but not greasy.

5. Buckwheat: The protein of buckwheat is mainly albumin and globulin, and its lysine is rich.