What are coarse grains and what are fine grains? What is the difference between the two?

1. Different definitions: coarse grains.

refers to grains that have not been finely milled, such as oats, barley, and purple rice; Fine grains are grains that have been processed and tasted more delicately. 2. Different nutritional value: compared with the two, coarse grains contain more nutrients than fine grains, and contain insoluble dietary fiber that promotes digestion.

3. Different types: coarse grains mainly include corn, millet, purple rice, sorghum and various dry legumes, such as soybeans and green beans; Whereas, fine grains generally refer to flour, rice, etc.

The difference between coarse grains and fine grains.

There are various types of coarse grains, high nutritional value, and nutrients contained in various coarse grains.

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 content, most whole grains contain relatively little protein, starch, fiber, minerals, and B vitamins.

Abundant. Dietitian.

It is pointed out that it is necessary to eat whole grains, but we must pay attention to the combination of coarse and fine, and at the same time, it should also be paired with 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.

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 and unsaturated fatty acids.

Crude protein, starch, minerals, carotene.

and other nutrients.

What is coarse grains and what is fine grains, and what is the difference between the two? Coarse grains, such as corn. Millet seeds.

When they are all coarse grains. Flour. Rice, etc., are all fine grains.

What is the difference between the two? Cornmeal. and flour.

Very good, differentiated.

What are whole grains and what is faith? Two succumbed to it. Coarse grains refer to corn and sorghum. Soybeans and other things that contain a lot of mountain time. Foods that do not contain dietary fiber.

Whole grains"It's relative to rice、Kochimai,White noodlesand other "fine grains", mainly referring to corn, sorghum, millet, buckwheat, oats,Wheat, potatoes and various beans. Whole grains include foods that are rich in complex carbohydrates such as nuts, corn and cereals, which are rich in fiber.

Coarse grains are grains that have not been finely processed, and they retain the outer layer of the kernels and have a rough taste, so they are called "coarse grains".

As the old saying goes, "five grains are nourishing", which means that coarse and fine grains are rich in nutrients, and eating them together is beneficial to health. Different varieties of grains have different nutritional values, for example, oats are rich in protein; Millet is rich in tryptophan and carotene.

Legumes are rich in high-quality protein; Sorghum is high in fatty acids and rich in iron; Potatoes contain carotene and vitamin C

What is the difference between coarse grains and fine grains

Fine grains, in principle, refer to processed finished grains. Generally refers to grains such as flour and rice, as opposed to "coarse grains". The fine grain in various regions of our country is not the same according to the different living habits, except for the unprocessed staple grain wheat in the northwest, the finished grain processed by the staple grain is used as the fine grain in other regions.

Eating fine grains regularly will cause overnutrition and reduced body adaptability, making it not suitable for long-term use.

Coarse grainsIf you eat too many coarse grains, it will affect digestion. Too much fiber can lead to acute symptoms such as intestinal blockage and dehydration. Long-term overeating of whole grains will also affect absorption, so that the human body lacks many basic nutrients.

The so-called "noodles have vegetables" means that you eat too much fiber, which leads to malnutrition.

Typical presentation. Therefore, coarse grains and fine grains should be used together.

The combination of thickness and thickness requires the public to diversify their food"Coarse and fine grains can complement each other";Coarse grains are paired with non-staple foods, and the content of lysine amino acids in coarse grains is less, which can be combined with non-staple foods such as milk to make up for its deficiencies; Coarse grains are eaten carefully, coarse grains generally have the disadvantages of poor sensory and poor absorption, and this problem can be solved by boiling coarse grains into porridge or mixing them with fine grains.

The fundamental difference between coarse grains and fine grains: different definitions, different types, different processing methods.

1. The definitions are different.

Coarse grains refer to grains that have not been finely milled, such as oats, barley, and purple rice; Fine grains are grains that have been processed and tasted more delicately.

2. Different types.

Coarse grains mainly include corn, millet, purple rice, sorghum and various dried legumes, such as soybeans and green beans. Whereas, fine grains generally refer to flour, rice, etc.

3. The processing method is different.

Fine grains are finely ground to remove the coarse and hard parts of the outer layer of the grain, leaving the soft and powdery parts in the middle. Coarse grains, on the other hand, are grains that have not been finely milled. For example, if wheat has wheat bran, then it belongs to coarse grains, and if the wheat bran is removed after fine processing, then it belongs to fine grains.

The principle of matching coarse grains and fine grains

In daily life, the ubiquitous fine grain has become the protagonist of our three meals. In such a dietary environment, special attention should be paid to the combination of coarse grains. The clever integration of coarse grains such as corn, potatoes, and yams into fine grains is the embodiment of the principle of coarse in fine.

For example, corn rib soup, stir-fried potatoes, and yam chicken feet soup all conform to the principle of fine and coarse. In addition, adding small sweet potato wedges to the white porridge you drink in the morning is also the best match for fine and coarse.

Food should be diversified, and "coarse and fine grains can complement each other". The nutritional composition of simple coarse grains or simple fine grains is not all false, so it is necessary to match coarse grains and fine grains to complement each other, eat coarse grains 2 or 3 times a week, and eat some millet noodles and sweet potatoes regularly. Coarse grains generally have disadvantages such as poor sensory properties and poor absorption, so this problem can be solved by boiling coarse grains into porridge or mixing them with fine grains.

Coarse grains mainly include corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dried legumes, such as soybeans, green beans, red beans, mung beans, etc.

Fine grain refers to the processed finished grain, generally refers to flour and rice and other grains, fine grain standards are not the same, except for the northwest to the unprocessed staple grain wheat as fine grain, other regions are to the staple grain processed finished grain as fine grain, rice, glutinous rice, wheat, corn, etc.

In addition, supplement coarse grains with other contents:

Whole grains are rich in insoluble fiber, which is conducive to ensuring the normal operation of the digestive system, and works in tandem with soluble fiber to reduce the concentration of low-density cholesterol and triglycerides in the blood; Increase the residence time of food in the stomach, delay the rate of glucose absorption after meals, reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases, and prevent the occurrence of fever and venereal diseases, such as diabetes, cancer, high blood pressure, cold, prevention and treatment of cardiovascular and cerebrovascular diseases.