Compared with the fine grains such as polished rice and white flour that we usually eat, whole grains, mixed beans and potatoes all belong to the category of coarse grains.
Whole grains: Whole grains refer to grains that have not undergone fine processing or milling, crushing and other treatment processes, and retain all the husks, aleurone layer, endosperm, germ and their natural nutrients of intact grains. Rice, wheat, barley, etc., if processed properly, are good sources.
Miscellaneous beans include red beans, kidney beans, mung beans and other legumes; Potatoes include ingredients such as potatoes, sweet potatoes, taro and yams.
Compared with refined rice noodles, whole grains and mixed beans can provide more nutrients such as B vitamins, minerals, and dietary fiber.
Protein: Whole grains are high in protein, especially legumes. The protein in coarse grains has a large variety of amino acids and can provide various essential amino acids required by the human body.
Fiber: Whole grains are rich in dietary fiber, which helps the digestive system work properly and prevents constipation.
Vitamins: Whole grains are rich in a variety of vitamins that are essential for the proper functioning of the nervous system and digestive system.
Coarse grains are one of the most important sources of energy for the human body, mainly providing carbohydrates, which are rich in minerals such as magnesium, zinc, iron, potassium, etc., which play an important role in the physiological functions of the human body; Coarse grains are relatively low in fat, especially cereal crops, and are the preferred staple food for fat losers.
