Coarse grains are mainly divided into three categories, namely: cereals, miscellaneous beans, tubers and so on, all kinds of coarse grains contain different nutrients.
In many nutrition guidelines recommendations, often see people should eat more roughage advice, roughage are divided into what categories? Let’s find out together.
Details
01
Coarse grains can be divided into three categories:
1. Cereals: corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, buckwheat, etc.
2. Miscellaneous beans: soybeans, mung beans, red beans, black beans, broad beans, peas, etc.
3, tubers: sweet potatoes, yams, potatoes, etc.
02
The processing of coarse grains is simple, and many nutrients not found in fine grains are preserved. From the perspective of nutritional composition, most coarse grains have relatively low protein content, and rich starch, cellulose, minerals and B vitamins.
03
People usually eat coarse grains, such as millet, corn, sorghum, oats, buckwheat, wheat bran, and various dried legumes, such as soybeans, red beans, mung beans, black beans, etc. Usually solid, if the grains are made into beverages, it will give people a refreshing feeling from eating grains to drinking grains.
04
Coarse grains can be boiled into all kinds of porridge, or you can cook porridge with different coarse grains. Coarse grains such as soybeans, adzuki beans, mung beans and corn ballast are most suitable for cooking into porridge, in which sweet potatoes and green vegetables are made into sweet porridge or salted porridge, which is very suitable for breakfast.
05
Coarse grains can be made into coarse grains noodles by a special process. Such as corn flour, buckwheat flour, potato flour, sweet potato flour, pumpkin flour, oat flour, mung bean flour. Grind all kinds of coarse cereals into fine powder (about 100-200 mesh), add water and mix them evenly, after high pressure, gelatinization and molding by coarse cereals flour machine, and then make them through aging and drying processes.
