Member of the family of cereals

Member of the family of cereals

With the improvement of people’s living standards and the reduction of physical expenditure, there have been many lifestyle diseases such as high blood pressure.

At this time, the miscellaneous grains are rich in trace elements and supplemental fibers, and their health value is gradually emerging.

  Miscellaneous grains include: 1.

Cereals are coarsely ground small grains such as oats, buckwheat, millet, and millet.


Beans such as mung beans, cowpeas, etc.

Coarse grains are not absolute, depending on how they are processed, a small amount of grain that has been finely processed, and fine grains like wheat can also become coarse grains, such as over 90 or whole wheat flour.

  Although the miscellaneous grains are one of the essential foods for life, there must be certain consumption limits and skills when eating.

On average, miscellaneous grains should account for 1/3 of the daily staple food accumulation, and the maximum should not exceed 1/2, of which cereal grains account for 2/3, and legumes account for 1/3.

  When eating, the grain miscellaneous grains, the bean miscellaneous grains and the fine grains should be reasonably matched. The fine grains account for about 70%, the cereal grains are about 20%, and the beans should be 10%. This is more beneficial to the human body.Absorption and utilization of nutrients.

Taking steamed rice as an example, 70% of rice, 20% of corn and 10% of green beans can be used to steam out nutritious and healthy multigrain rice (because the coarse grains are hard, they can be steamed for 6 hours before steaming).

  Note: It is not recommended to eat whole grains separately, unless the taste is not good, it is not easy to digest and absorb. It should be mixed with fine grains, fruits and vegetables.

Miscellaneous grains are not the main ingredients of the day, wasting too much consumption.

In addition, for infants, the elderly and patients, it is not advisable to eat more grains.