What kinds of whole grains are there?

Compared with the flour and rice we usually eat, coarse grains can be divided into the following categories:

1. Cereals: corn, millet, Redmi, black rice, purple rice, sorghum, barley, oats, buckwheat/wheat bran, etc.

2, miscellaneous beans: soybeans, mung beans, red beans, black beans, mung beans, kidney beans, broad beans, peas and so on.

3. Tubers: sweet potato, yam, potato, etc.

Coarse grain nutrition

Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of digestive system. Together with soluble fiber, it reduces the concentration of low-density cholesterol and triglyceride in blood; Increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases.

Medical research also shows that cellulose helps to resist many diseases such as gastric cancer, intestinal cancer, breast cancer and ulcerative enteritis. But for coarse grains, we should not eat too much, because excessive consumption of coarse grains also has disadvantages.