Coarse grains refer to natural health foods that retain the endosperm, germ, husk and aleurone layer after raw or rough processing.
Common whole grains include:
Whole grains such as:millet, corn, sorghum, oats, buckwheat, black rice, red rice, etc.;
Miscellaneous legumes such as:red beans, mung beans, kidney beans, black beans, broad beans, peas, etc.;
Tubers such as:Potatoes, taro, yams, sweet potatoes, etc.
Identification of coarse grains: First of all, it can be judged by tasteReal whole grains have a slightly worse taste due to their rich dietary fiber. Secondly, when buying coarse grain products, pay attention to check the ingredient list. If the ingredient list contains a lot of oil, salt, sugar, coloring, or even wheat flour, then these foods are not really whole grains.
Whole grains are rich in dietary fiberHelps promote intestinal peristalsis and relieve constipation. In addition, whole grains are also rich in vitamins and minerals and have a high feeling of satietySeen as a good choice. Regular consumption of whole grains is good for your health.
Eating whole grains prolongs digestion in the stomach, slows the absorption of glucose, and helps improve postprandial blood sugar fluctuations. Therefore,Patients with diabetes, hypertension or cardiovascular and cerebrovascular diseases should eat whole grains.
Compared to real whole grains,The common "fake coarse grains" refer to foods that have been coarsely processed, such as compound cereals, coarse grain biscuits, coarse grain steamed buns, coarse grain paste, etc.