What are the nutritional values of cereals?

Grain can be divided into grain (japonica grain, glutinous grain), wheat (wheat, barley, buckwheat, wheat) and miscellaneous grains (corn, sweet potato, sorghum, millet) Chinese people's diet has 50% 70% energy, 55% protein, some inorganic salts and B vitamins ** in this kind of food.

Protein: Cereal protein content is 7% 15%, due to the lack of lysine, and the content of threonine, tryptophan, phenylalanine and methionine is low, and the nutritional value is not high.

Carbohydrates: Cereals contain more than 70% carbohydrates, and starch, which accounts for about 90%, is mainly concentrated in the endosperm. There are two types of cereal starch, amylose and amylopectin, which have similar nutritional value except for different viscosity.

In addition to starch, cereals also contain about 10% dextrin, pentosan, glucose, fructose and dietary fiber.

Fat: Cereals are low in fat, 1% to 2% for rice, wheat, and up to 4% for corn and millet. Mainly concentrated in the aleurone layer and germ, it is easy to transfer into by-products during cereal processing.

Rice bran oil, gamma oryzanol and sitosterol can be extracted from rice bran, which are closely related to the health of the body. The germ oil extracted from corn and wheat germ is 80% unsaturated fatty acids, of which linoleic acid accounts for 60%, which has the effect of reducing serum cholesterol and preventing atherosclerosis.

Minerals: Cereals contain minerals, mainly in the husk and aleurone layer, where phosphorus and calcium are the mainstay. Cereals contain less iron, milligrams of iron per 100 grams of cereals, zinc, magnesium, copper, and molybdenum also contain certain contents.

Because it mostly exists in the form of phytate, it is poorly digested and absorbed, so the nutritional value of cereal minerals is low.

Riboflavin (vitamin B2

Niacin acid, pantothenic acid and pyridoxine, of which thiamine and niacin are more abundant, and riboflavin is relatively less. Vitamins are mainly distributed in the aleurone layer and germ. The more precision the cereal is processed, the less germ and aleurone layers are retained, and the more vitamins are lost.

Corn and millet contain small amounts of carotene. The nicotinic acid in corn is mainly of the bound type and must be processed into a free form before it can be utilized. Wheat germ contains a lot of vitamin E, which is a good raw material for extracting vitamin E.

Cereal raw materials contain very low levels of vitamin A, vitamin D and vitamin C, almost none.

Although the types and quantities of various nutrients in cereals and cereals are relatively small, because people consume more every day, accounting for about 50 in food, so the absolute amount is more than that, and cereals can provide 50 of the energy required by the human body every day70%, 55% of people's daily protein intake is also ** in cereals.

Due to its special structure, the distribution of nutrients is also different, and generally the cereal husk mainly contains cellulose and hemicellulose and high ash and fat; There are more phosphorus, B vitamins and mineral salts in the aleurone layer; There is a large amount of starch and a certain amount of protein in the endosperm, and the protein is more in the outer layer of the endosperm; In the germ, there are fats, proteins, inorganic salts, B vitamins, and vitamin E

The content is higher. <>

What is the protein content of cereals? 15. It is mainly composed of glutenin, albumin, gliadin and globulin, and is mainly gliadin and glutenin, resulting in lysine in the composition of cereal amino acids.

Less, threonine, tryptophan, phenylalanine.

Methionine is low. The protein of cereals and cereals is scrubbed with water to remove starch and various water-soluble substances, and purer gluten can be obtained.

The fat content is low, 1%?2. Mainly concentrated in the aleurone layer and germ, which is easy to become a by-product of processing and transferred to the bran. Although cereals are less fatty, they contain oryzanol.

Rice bran oil, sitosterol, etc., while the germ oil in corn and wheat is 80% unsaturated fatty acids.

Of these, 60 are linoleic acid.

Carbohydrates.

It is the most abundant nutrient in cereal foods, with a content of more than 70, mainly starch, concentrated in the starch cells of the endosperm, in addition to a small amount of dextrin, pentosan and glucose.

and fructose. <>

In addition, there are a small amount of minerals in cereals. 3%, mainly in the husk and aleurone layer, the minerals are mainly phosphorus and calcium, mostly in the form of phytate, and the iron content is less; Thiamine.

Riboflavin, niacin.

Although pantothenic acid and pyridoxine have a certain content, they are easy to be lost in processing because they are located in the aleurone layer and embryo.

Carbohydrates, gamma oryzanol, B vitamins, fats, brass.

As the saying goes, people are iron and rice is steel, and if you don't eat a meal, you will be hungry. There is no way to skip meals all day, everyone has to consume a certain amount of food every day to conserve their physical strength, and food is the most important thing that the human body needs. The nutritional value is high, it can better replenish energy, the most important thing in the day is food, with the intake of food, the day's work is more powerful.

Food intake also makes people healthier. So how many kinds of food are there in our common presence? What is the nutritional value of each grain?

1 There are many kinds of grains that we commonly see, including coarse grains, corn, sorghum, rice, wheat, and so on. The most common is the rice we usually eat, that is, rice, now there is almost no one who does not eat rice, unless people who especially love pasta, there are many types of rice, such as Wuchang rice, Panjin rice, etc., people are chosen according to their own eating taste.

2 So so many kinds of food, in better supplement our physical strength at the same time, what are the nutritional effects, millet, nourishing the stomach helps digestion, corn is a coarse grain that people love to eat, there are many kinds of uses, can be used to make human edible oil, corn contains a lot of vitamins and minerals.

3 Sorghum rice is also one of the coarse grains commonly consumed by people, and although the quality of sorghum rice is coarse, it is a good helper for digestion. Moreover, the medicinal value of sorghum rice is also good, it can be **thrush, cane sores. It can be used for fatigue, stomach pain, pantothenic acid, etc., do you like to eat such a good sorghum rice.

Precautions. There are many kinds of coarse grains, and there are many foods with high nutritional value that we are worth tasting. Whole grains are also good for people's health.

Millets, millets are highly nutritious. It was determined. The protein content is 1%-3% higher than that of ordinary milletProtein contained. The fat is higher than that of rice. Say I think it's Xiaomi.

Yume Tanida (Natural Grain Food Advocate):

With the increasing attention to healthy eating, cereals, as one of the traditional Chinese staple foods, have also become popular in recent years. Compared with finely processed cereals such as white rice and white flour, coarse grains pay more attention to retaining the husk and bran layer of grains, and are in a mixed state. So, what are the benefits of eating multigrains?

Rich in dietary fiber.

Multigrains contain more dietary fiber than grains such as white rice and white flour, which can promote intestinal peristalsis and bowel movements, prevent constipation, and improve gastrointestinal function. At the same time, dietary fiber can also help remove waste and toxins from the body, reduce cholesterol, regulate blood sugar and blood lipids, and prevent cardiovascular and cerebrovascular diseases.

Contains a variety of vitamins and minerals.

Multigrains also contain a variety of vitamins and minerals, such as iron, zinc, calcium, magnesium, potassium, vitamin E, etc. These nutrients are essential for good health and vital activities, helping to promote the body's metabolism and maintain normal physiological functions.

Suitable**. Compared with finely processed cereals, the GI value (postprandial blood sugar elevation index) of cereals is lower, and it contains more water-soluble dietary fiber, which is susceptible to the hydrolysis of gastric juice into colloids, which can increase satiety and reduce the demand for food, and achieve a certain degree of ** effect.

Prevent chronic diseases.

Studies have shown that long-term consumption of whole grains can have a significant effect on the prevention of chronic diseases. Because the antioxidants, polyphenols, flavonoids and other substances contained in cereals have the effects of anti-cancer, antioxidant, and preventing chronic diseases such as cardiovascular and cerebrovascular diseases, diabetes, and hypertension.

Rich in trace elements.

There are many kinds of soybeans, corn, oats, barley, black beans, etc., which are rich in trace elements such as selenium, zinc, iron, and phosphorus, which play an important role in maintaining the normal physiological function of the human body.

To sum up, due to its rich nutrition, cereals can truly achieve the effect of balanced food nutrition. Long-term adherence to the consumption of cereals can also enable the body to obtain more protective nutrients and prevent the occurrence of many chronic diseases. However, it should be reminded that simply eating a certain grain or cereal cannot replace the overall balanced nutrition of three meals a day, and special groups such as children, the elderly, and pregnant women should consult a doctor or a familiar dietitian before eating.

Yume Tanida (Natural Grain Food Advocate):

The nutritional value of whole grains is mainly that they contain various trace elements and vitamins, fats, as well as proteins and fibers.