Flour and rice: rice and wheat. Rice is divided into rice and glutinous rice.
Because of the simple processing, the taste of coarse grains is slightly rough, but because of this, many fine ingredients that are not found in flour and rice or have less content remain in coarse grains. Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of digestive system. Together with soluble cellulose, it reduces the concentration of low-density cholesterol and triacylglycerol in blood. Prolonging the residence time of food in the stomach and delaying the absorption rate of glucose after meals, thus reducing the risk of hypertension, diabetes and cardiovascular and cerebrovascular diseases.
Rice and wheat are the only two foods in the world that can be made into "flour rice". White rice is easy to cook. After cooking, the color is white and crystal clear, and the taste is very soft. White flour is flexible and delicious after being made into various foods, especially soft and elastic after hair. It is impossible for coarse grains to achieve this taste. Therefore, as soon as people eat "flour and rice", they are disgusted with coarse grains that are difficult to cook and need to be chewed for half a day.
Except white rice and white flour, all other grains, including unpolished brown rice and whole wheat, as well as colored black rice, purple rice and Redmi, are called coarse grains. The taste of flour and rice is better than that of coarse grains, but the nutritional value of flour and rice is not as high as that of coarse grains because of the loss of nutrients after refining. Therefore, we should not eat flour and rice for a long time on weekdays, but should mix coarse grains with flour and rice to better ensure a balanced nutrition.
Coarse grains contain more dietary fiber, which is beneficial to relieve senile constipation. However, eating too much high-fiber food for a long time will hinder the protein supplement of the elderly, greatly reduce the fat intake and lack of trace elements, which will affect the functions of the heart, bones and other organs and hematopoietic function, lead to anemia and reduce human immunity.
Corn, millet, soybean, etc. It is better to mix them in a certain proportion for high nutritional value, because mixing can make protein play a complementary role. Laba porridge, eight-treasure porridge, millet porridge, buckwheat flour steamed bread, bean flour noodles and so on, which we often eat in our daily life, are all very scientific mixed foods of coarse grains in flour and rice.
In addition, you should supplement minerals in time while eating coarse grains. The phytic acid content in buckwheat, oat and corn is high, which will hinder the absorption of calcium, iron, zinc and phosphorus and affect the metabolism level of minerals in the intestine. Therefore, the elderly should increase the intake of these minerals when eating coarse grains.