Is there any difference between whole grains and whole grains?

Coarse grains are grains that are very coarsely processed, while whole grains refer to a variety of grains.

1. Different types.

Coarse grains: Coarse grains mainly include cereals, miscellaneous legumes, and tubers.

Whole grains: Grains include rice, wheat, soybeans, corn, and potatoes.

2. Nutrition is different.

Coarse grains: Coarse grains are simple to process, and many nutrients are preserved that are not found in fine grains. In terms of nutrients, most of the coarse grains have relatively low protein content, starch, cellulose, minerals, and B vitamins are rich in pei pun tung.

Whole grains: Whole grains are the main source of dietary fiber, and many whole grains have a large number of unsaturated fatty acids that can lower cholesterol and prevent cardiovascular diseases, so they can provide almost most of the nutrients necessary for the human body, and can be said to be the most nutritious food group. Whole grains are the cornerstone of the diet.

3. The benefits are different.

Coarse grains: improve cardiovascular function: Coarse grains can increase the residence time of food in the stomach, delay the rate of glucose absorption after meals, and reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases.

Whole grains: The rich nutrients contained in whole grains have the effect of preventing diseases and maintaining health, such as the unsaturated fatty acids contained in them, which can soften cholesterol in blood vessels and reduce cardiovascular diseases; A lot of dietary fiber can effectively slow down the absorption of sugar, reduce the rate of blood sugar rise after meals, and make insulin work, so it is also of great help to diabetic patients.

The Yellow Emperor Peilu Neijing said: "Five grains are nourishing". The so-called five grains in the book are limited to the agricultural productivity of the time, and refer to the main crops of the time, such as rice, millet, corn, wheat, soybean, and hemp.

However, with the development of social economy and agricultural production, the concept of grains is constantly enriched, and the so-called grains in our current era are actually the general names of food crops, or generally referring to food crops.

Therefore, in the five grains, the grains include the grains, and the crops included in the grains are: sorghum, millet, buckwheat (sweet buckwheat, tartary buckwheat), oats (wheat is naked oats), barley, millet, barley, barley, amaranth and kidney beans (kidney beans), mung beans, adzuki beans (i.e., red beans, red beans), broad beans, peas, cowpeas, lentils (soldier beans), black beans, etc. Coarse grains can be said to be miscellaneous grains except for the five major crops of rice, wheat, corn, soybeans and potatoes.

Multigrains are rich in nutrients and play an important role in the food structure.

Let's talk about whole grains. Coarse grains are actually relative to the fine grains such as polished rice and white flour that we usually eat, and the so-called coarse and fine comes from this.

It is important to note that coarse grains are not the same as coarse grains! With the continuous improvement of modern grain processing technology, many grains have been refined, although they have brought good taste to a large extent, but in terms of nutritional value, they are much different from similar crops that have only undergone rough processing, and can only be regarded as fine grains, but can no longer be regarded as coarse grains.

Whole grains are rich in insoluble fiber, which is conducive to the normal functioning of the digestive system. These fibers help the body improve its ability to fight many diseases such as stomach cancer, bowel cancer, breast cancer, ulcerative enteritis, etc.

Although coarse grains are good, we also need to pay special attention to the appropriate combination of coarse grains and fine grains while consuming coarse grains, because excessive simple consumption of coarse grains will cause damage to the human stomach.

1. 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 dry legumes, such as soybeans, green beans, red beans, mung beans, etc.

2. According to the different forms of coarse grains, coarse grains can be divided into three categories: 1Cereals:

Corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, raised wheat, etc. 2.Miscellaneous legumes:

Soybeans, mung beans, red beans, black beans, broad beans, peas, etc. 3.Tubers:

Sweet potatoes, yams, potatoes, etc.

3. Coarse grains usually refer to the five major crops of rice, wheat, corn, soybeans and potatoes. Mainly: sorghum, millet, buckwheat (sweet buckwheat, tartary buckwheat), oats (buckwheat), barley, millet, millet, barley, amaranth and beans (kidney beans), mung beans, adzuki beans (red beans, red beans), broad beans, peas, cowpeas, lentils (beans), or black beans, etc.

It is characterized by a short growth period, a small planting area, a special planting area, and a low yield, and is generally rich in nutrients.

1. Different types.

Coarse grains: Coarse grains mainly include cereals (corn, corn, etc.).

Millet, red rice, black rice, purple rice, sorghum, barley, oats, raised wheat, etc.), miscellaneous legumes (soybeans, mung beans, red beans, black beans, broad beans, peas, etc.), and tubers (sweet potatoes, yams, potatoes, etc.).

Whole grains: Grains include rice, wheat, soybeans, corn, and potatoes.

2. Nutrition is different.

Whole grains: Whole grains are rich in insoluble fiber, which is good for the normal functioning of the digestive system. It works synergistically with soluble fiber to reduce blood concentrations of LDL cholesterol and triglycerides; Increases the residence time of food in the stomach, delays the rate of glucose absorption after meals, and reduces the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases.

Whole grains: Whole grains are very rich in nutrients, including several times more fiber and minerals than ordinary white rice, and contain vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E, etc., and trace elements such as calcium, potassium, iron, zinc, etc., which are rich treasures.

3. The benefits are different.

Coarse grains: Long-term consumption can prevent the development of fever-related diseases, such as diabetes, cancer, high blood pressure, colds, etc. Prevention and treatment of cardiovascular and cerebrovascular diseases, prevention and treatment of diabetes, treatment of constipation, and infiltration.

Whole grains: Vitamin C in whole grains can alleviate symptoms of fatigue and prevent colds, lower limb soreness and other diseasesIron can prevent stomach ulcers and loss of appetite;Potassium can also prevent muscle paralysis, depression and general weaknessTrace elements such as copper and zinc have the effect of improving symptoms such as mental weakness and insomnia, as well as increasing appetite, improving body weight, and adjusting appetite.

It's a bit of a mix of ancient and modern. "Whole grains" is a saying that has existed since ancient times and has lasted for more than 2,000 years. "Coarse grains" is the modern term for "fine grains", and there does not seem to be a mention of "coarse grains".

From the following attached concept, "whole grains" should include "coarse grains".

Five grains and grains: the "Emperor's Inner Classic" believes that the five grains are "japonica rice, adzuki beans, wheat, soybeans, yellow millet", and in the "Mencius Tengwen Gong" called the five grains "rice, millet, millet, wheat, soybeans", and in the Buddhist sacrifice, it is also called "barley, wheat, rice, adzuki beans, flax", and then Li Shizhen recorded in the "Compendium of Materia Medica" that there are 33 kinds of cereals, 14 kinds of beans, a total of 47 species. Nowadays, the whole grains usually refer to rice, wheat, sorghum, soybeans, and corn, and the grains other than rice and flour are customarily called coarse grains, so the whole grains also refer to grain crops.

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

Personal understanding, for reference.

In modern Chinese, the five grains usually refer to: rice, wheat, soybeans, corn, potatoes, and at the same time, it is customary to call grains other than rice and flour grains, and grains also refer to grain crops, so grains are also a general term for grain crops.

Therefore, coarse grains are a category of cereals, and coarse grains generally refer to purple rice, 'corn', red rice, oats, beans, and so on.

Coarse grains refer to rice, wheat, sorghum, soybeans, and corn, while grains other than rice and flour are customarily called coarse grains.

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

I think it's just the difference in the name, but there is no substantive difference.