First, millet (millet)
Millet played an important role in primitive agriculture in ancient China. It has always been said that "millet is the head of the whole grains" and it is one of the staple foods that people in the north like to eat. The shelled caryopsis of millet is millet, and its color is yellow, gray, brown or black. Millet is divided into japonica millet, waxy millet and mixed millet. Millet is rich in nutrition and high in protein, but the content of lysine in essential amino acids is low and the content of leucine is too high. So pay attention to collocation, collocation with soybeans or meat. The fat content is higher than that of rice and wheat flour, similar to that of corn. Among them, unsaturated fatty acids account for 85% of the total fatty acids, which is beneficial to prevent atherosclerosis. All the nutrients of millet are easily absorbed by human body, and the digestibility is over 90%.
Second, oats
Oats are generally divided into two types: barnyard grass type and naked grain type. Oats grown abroad are mainly hulled, which is often called hulled oats. Oats grown in China are mainly naked oats, which are often called naked oats. It is called naked oats in the north of China. The northwest is called Yumai; Southwest is called oats, sometimes called naked oats; Northeast China is called Zhongmai. Oat is the best all-nutrient food in cereals, which contains high protein, fat and soluble dietary fiber. The protein content of oats is higher than that of wheat, and its amino acid pattern is good, which makes it unique among cereals. The lipid content in oats is higher than other cereals, and (80%) exists in endosperm, but not in germ and chaff, which is also the unique property of oats. Oats are rich in linoleic acid, accounting for 38%-46% of total fatty acids. Oat is a world-recognized cereal crop with both nutritional and health care values, which can reduce blood cholesterol and blood lipid, and prevent atherosclerosis and coronary heart disease. Soluble dietary fiber based on β -glucan is considered as the main functional factor.
Third, buckwheat.
Buckwheat, also known as triangular wheat, is widely planted and used all over the world. It is the only Polygonaceae plant used as food, which is divided into sweet buckwheat and tartary buckwheat.
Buckwheat has high nutritional and medicinal value, and is rich in protein (10% 18%), starch (60% 70%), cellulose (10% 16%), fat (2%), flavonoids, and group B. Buckwheat protein contains 19 kinds of amino acids, and eight kinds of amino acids necessary for human body are complete in a reasonable proportion, which is close to the composition ratio of egg protein, and can be used as a source of high-protein food. Buckwheat fat contains 9 kinds of fatty acids, among which oleic acid and linoleic acid are more. In addition, buckwheat also contains organic acids such as citric acid, oxalic acid and malic acid. Therefore, the nutritional potency index of buckwheat is higher than that of wheat and rice (80-92, wheat 70 and rice 50).
Fourth, barley.
Barley is a general term for hulled barley and naked barley. Generally speaking, barley refers to hulled barley; Highland barley is called Yuanmai in the Yangtze River valley, highland barley in the Qinghai-Tibet Plateau and rice and wheat in North China.
The protein content of barley is similar to that of wheat, with an average of 13%, and the protein content of hulled barley is higher than that of naked barley. The content of amino acids in barley is much higher than other cereal crops, with an average content of 0.47%. The lipid content accounts for about 3.3% of the grain weight, and there is about 1/3 in the germ. The lipids of whole barley can be divided into nonpolar lipids (72%), glycolipids (10%) and phospholipids (2 1%). The lipid of barley is similar to other grains, and its fatty acid saturation is slightly higher than that of wheat. The cell wall of barley contains 70% β -glucan and 20% arabinoxylan. β -glucan is a healthy ingredient, which has the function of reducing total cholesterol and low density lipoprotein cholesterol.
Five, coix seed
Coix seed is also called Coix seed or Coix seed. Coix seed contains protein 18%-2 1%, fat 4%-6% and carbohydrate 79.2%. It is also rich in vitamins, especially B vitamins, amino acids and minerals needed by the human body, and its nutrition is very rich. Coix seed has the effects of promoting digestion, diuresis, suppurating, relieving pain, reducing swelling, moistening skin, caring skin, resisting fatigue, preventing hypertension and promoting digestion. In particular, the coix seed fat contained in it can well inhibit the growth of some cancer cells. Therefore, coix seed is a good functional food raw material for both medicine and food, and it has increasingly become an ideal healthy and nutritious food for people.
Six, sorghum
Edible sorghum is called edible sorghum, which has compact ears, large grains, usually bare and easy to fall off. Sorghum rice is rich in nutrition and contains many nutrients needed by human body. Besides starch, protein, cellulose and minerals, it also contains many functional active ingredients, such as polyphenols, anthocyanins and phytosterols, which are very beneficial to human health.
Although sorghum contains a variety of nutrients needed by human body, its epidermis contains anti-nutritional factors-tannin, which can combine with protein, enzymes, minerals and some vitamins in sorghum, which has a certain adverse effect on the nutritional value and palatability of sorghum, limiting the in-depth development of sorghum in food processing. At present, the vast majority of sorghum is used as raw materials or feed for brewing, and its application in food is relatively small. Most of them produce traditional foods through simple processing, such as sorghum rice, wowotou, porridge and so on. These traditional sorghum foods are generally in the primary processing stage, with low technology content, unable to achieve large-scale industrial production, and poor product quality, which is difficult to meet people's demand for high-quality nutritious and healthy foods.
In the past 30 years, the dietary patterns of China residents are changing. The consumption of grain is decreasing year by year, while the consumption of animal food and oil is increasing year by year, resulting in excessive energy intake. Excessive finishing of grains leads to the loss of B vitamins, minerals and dietary fiber, which may increase the risk of chronic non-communicable diseases. Therefore, insisting on eating whole grains, especially increasing the intake of whole grains, is not only conducive to promoting intestinal peristalsis and improving antioxidant capacity, but also conducive to reducing the risk of controlling chronic diseases such as type 2 diabetes and reducing the risk of weight gain. (Grain Inspection Center)