Multigrain rice has many benefits for the body, what are the specifics?

Multigrain rice is very beneficial to the human bodyMultigrain rice can well supplement the dietary fiber required by the human body。As we all know, dietary fiber is rich in vitamins and trace elements, so it has great benefits for the human body to improve immunity. In addition to that,Multigrain rice has a certain effect on lowering blood sugar

First, the glycemic index of coarse grains is lower than that of refined white rice flour. For example, buckwheat 54, black rice 55, barley 25, corn 55, oat rice (whole grain) 42, buckwheat flour steamed bread 67, etc. Both are lower than white flour steamed buns (88) and rice (88).

The GI index decreases accordingly after they have been blended and blended into various coarse grains and rice. Second, the corresponding dietary fiber content in coarse grains will also increase, and dietary fiber will form a very viscous substance in the stomach, which will affect the absorption and utilization of glucose, and will also lead to a sudden increase in blood sugar after meals, such as oats.

How should whole grains be classified? What are the benefits of eating whole grains? Experts will explain on the spot.

Grains are rich in dietary fiber will improve the body's digestive ability, and also contain rich nutrients and trace elements to meet the needs of the human body.

It can prevent the development of diseases, increase appetite, and can prevent cancer. The nutrients contained in it can prevent diseases and maintain good health. Contains iron and magnesium to accelerate the metabolism of waste products in the body.

Multigrain rice is rich in dietary fiber, which can alleviate the rate and degree of sugar absorption. For people with high blood sugar, it is suitable to eat multigrain rice, which can play a role in lowering blood sugar.

1. Miscellaneous grains are alkaline, which can neutralize the acidic environment of the human body, relieve fatigue, enhance physical fitness, and exert good beauty effects by removing garbage and retaining water.

2. There is a lot of dietary fiber in cereals, both soluble and crude fiber that cannot be absorbed by the human body, so its laxative effect is very significant, which can effectively alleviate and prevent the high incidence of constipation in modern people and reduce the incidence of colon cancer. 3. The high content of trace elements in cereals can provide our body with rich trace elements such as iron, calcium, phosphorus, selenium, zinc, etc., and these trace elements are very small in the rice flour, because they are often lost in the process of processing.

Fourth, the grains are rich in nutrition, containing a high proportion of protein and amino acids, and the nutritional effect is far more than that of polished rice and white noodles, which is the best non-staple food for children and the elderly, and can play the role of "nutritional complementarity". 6. The high content of vitamins in cereals, such as vitamin E, vitamin B, carotene, etc., can help the human body remove oxygen free radicals, activate the body's enzyme activity, improve the balance of the internal environment, and play a positive anti-aging role.

It can improve the body's immunity, enhance memory, promote the neurological development of the brain, supplement nutrition, improve disease resistance, and stay away from the invasion of viruses.

It can moisten the intestines, prevent constipation, prevent cancer, improve the body's immunity, lower blood pressure, lower blood lipids, and lower cholesterol.

It can promote digestion, is helpful to the stomach and intestines, can absorb a lot of nutrients, make the body healthier, and avoid many gastrointestinal diseases.

Eating whole grain rice can help relieve constipation, control blood pressure, regulate blood lipid balance, promote blood circulation, and prevent some diseases.

It is beneficial to prevent diabetes, nourish the stomach, facilitate excretion, and improve the stomach.

With the enhancement of people's awareness of health preservation, more and more people add multigrains to their three meals a day, looking forward to adding some multi-element nutrients to the body.

But it is not a simple matter to eat multigrain rice healthily and scientifically. First of all, the proportion of cereals in three meals a day can be one-third of the amount. Too much multigrain rice will aggravate the work pressure of our stomach function, and over time, there will be a phenomenon of poor digestion, so this phenomenon, especially in the elderly group, should be paid more attention to.

So how to make multigrain rice is scientific and healthy? Coarse grain cultivation is a good method.

For example, sorghum is an indigestible ingredient, and if you want to combine it with polished rice to make a multigrain rice, you need to wash the sorghum in advance, soak it in water for another hour, and then make the polished rice and sorghum together according to the usual rice method.

Multigrain rice is delicious and nutritious, but every time the combination of ingredients can not be greedy, for example, we can use millet and white flour to make millet cake, soak millet in advance, put it into a crusher and beat it into rice milk, and then mix it with white flour, add an appropriate amount of yeast powder, and after the ball is proofed, directly put it into the steamer and steam it for 30 minutes, then take out the cut pieces, and you can serve it.

I just said that the combination of ingredients can not be greedy, the three, five kinds are still OK, when collocation, we should take into account the cold attributes of various ingredients themselves, and the condition of their bodies at the time, so some people may not understand, then I will give an example to illustrate.

For example, if you eat too much fish and meat in your daily life, your body may be in a state of dryness, so at this time, you can't add ingredients such as jujubes, peanuts, glutinous rice, etc., to prevent heating on the heat and adding fuel to the fire, thus giving birth to various diseases.

It is a blessing to be able to eat, it is a talent to be able to eat, don't underestimate our three meals a day, whether we eat scientifically and reasonably, is related to our health or not.

In life, we mainly take rice as the mainstay, add corn kernels, brown rice, millet, sorghum, barley and other grains to cook together, do not need to add so much at the same time, you can also add a kind of cereals each time, and it is good to change it often.

In daily life, you should choose bean products, or you can also choose some rice, stir them well, and then put them in a pot to simmer for 20 minutes.

Soak black rice, mung beans, soybeans, red beans, and barley overnight in advance, then clean them, put them in a rice cooker, put some water, add a few drops of oil, put in an appropriate amount of salt, and cook until they are fluffy.

I think multigrain rice can be made by boiling multigrain porridge, and I can usually eat more steamed buns.

The method of making it is to clean all the grains first, then put them in the pot, then pour in the proportional water, then cover the pot, set the time, and wait until it is tripped.

I know that you can first soak the grains in water for 1 hour, and then put them in the rice cooker and follow the normal steps for steaming rice.

Grains that are good for people's health include millet, rice, sorghum, etc., which have high nutritional value for people's bodies.

I've eaten wheat, rice, red beans, and barley, and these grains can actually help our body detoxify and nourish our skin.

It can relieve constipation and prevent bowel cancer Eat coarse grains appropriately, the dietary fiber in coarse grains helps to relieve constipation, increase the number of stools, shorten the time that stool remains in the large intestine, change the phase in the large intestine, and dilute carcinogens. In short, the combination of thickness and thickness is conducive to the rational intake of nutrients.

Grains refer to: rice, wheat, soybeans, corn, potatoes, and 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.

In the "Yellow Emperor's Neijing", the five grains are called: "japonica rice, adzuki beans, wheat, soybeans, yellow millet", and in the "Mencius Teng Wengong" called the five grains as "rice, millet, millet, wheat, and soybeans", and in the Buddhist sacrifice, the five grains are 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. There is also a theory that grains refer to five types of crops, namely "hanging, vine, root, horn, and ear".

In addition to being the staple food of Chinese, a good companion of the stomach, and the main ** of vitality, whole grains also have many benefits for the human body. In the food structure chart of the food structure pyramid of Chinese residents, bread, cereals, rice and pasta account for 50% to 60% of the food proportion. The nutrients in the whole grains are very rich, the fiber and minerals are several times that of ordinary white rice, and the vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E, etc., and trace elements such as calcium, potassium, iron, zinc, etc., are rich treasures.

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.

Therefore, from ancient times to the present, relevant scholars have continued to study the nutrients contained in cereals, and integrate them into the dietary therapy of traditional Chinese medicine and modern medicine, and can be combined with other ingredients and medicinal materials to enhance the benefits to the human body.