In particular, the importance of eating grains to human health is emphasized. As the foundation of the dietary pagoda, whole grains are the best basic food and the cheapest energy source.
Adults consume 250~400 grams of grain every day, which is beneficial to prevent the occurrence of related chronic diseases. For all kinds of whole grains, everyone has his own best way to eat, in order to give full play to its nutritional efficacy.
Brown rice is suitable for porridge.
When we go to a restaurant, we occasionally eat a kind of rice porridge with a different taste from that at home. Although it is also cooked with rice, it tastes and smells better than rice porridge. This is steamed brown rice.
The biggest feature of brown rice is that it contains germ, which is high in vitamins and cellulose. Eating regularly can reduce fat and cholesterol. Brown rice also contains a lot of zinc, which can improve rough skin.
Brown rice, as the name implies, is brown rice, and most of the rice grains are covered with rice skin. Brown rice is generally available in supermarkets, and fragrant brown or light brown brown brown rice is the best. Before steaming brown rice, soak it for about 30 minutes, and then cook it like normal rice porridge. Steamed brown rice can stimulate the secretion of gastric juice and contribute to the digestion and absorption of nutrients. But diabetics had better not drink this kind of brown rice porridge directly. Usually drinking rice porridge directly may lead to a sudden increase in blood sugar.
Sorghum is suitable as a snack.
Red sorghum once made a generation have a unique feeling for the plateau, but you would never think that the most suitable way to eat such rough food is to make snacks.
Sorghum rice porridge is a bit rough, but it is much more delicate and nutritious when ground into flour for snacks. Sorghum rice is the most suitable snack called sorghum cake, which is to grind sorghum rice into powder, add baking powder, sugar, eggs and appropriate amount of water to make it thick, knead it into dough, steam it flat, fry it in an oil pan and sprinkle sesame seeds.
Sorghum cake is not easy to digest for some people with slightly poor gastrointestinal function. You can try to make some sorghum soup, for example, adding a little sorghum when making tremella soup or corn soup can add some richness to the already nutritious soup.
Coix seed is the most nourishing.
Coix seed is more like kernel than rice, so there are many places called Coix seed. Now more people like to eat coix seed, because the unique living environment of coix seed makes it less harmful, and it likes to grow in wet places. In many places, barley is grown in mountains or rivers.
Many people like to eat full-bodied coix seed, which tastes fresh and glutinous, but few people know that coix seed has many functions. Chinese medicine believes that coix seed can strengthen bones and muscles, strengthen spleen and stomach, eliminate edema, remove rheumatism and clear lung heat. Coix seed is a very good tonic for women. A large amount of vitamin b 1 can make the skin smooth and fair, and it can also play an anti-uterine cancer role.
Coix seed is slightly cold and should not be cooked in porridge or eaten alone. It is very suitable to make soup with some foods that can be warmed up. You can stew chicken legs, tomatoes and barley together, which is not only easy to digest, but also has a very good nourishing effect. Coix seed is not easy to digest, so try not to eat more, especially for the elderly, children and people with stomach cold and gastritis. When you eat coix seed, you must eat it in moderation, not too much.