According to eight kinds of "essential amino acids", especially "restricted amino acids" (lysine, tryptophan, phenylalanine, threonine) contained in the selected multi-grain beans and multi-grain Gu Mi, the addition ratio was determined. The selected whole grains are rich in nutrients such as protein, vitamins, minerals and dietary fiber. These are all necessary for the human body. When it is eaten together with the main grain of rice, the protein biological value of rice ranges from 1. Because the processing technology adopts advanced pure physical methods to modify the texture, these miscellaneous grains can be steamed with rice without soaking in advance, and become the "bean companion" and "grain companion" of rice and porridge.

Naked oats are made into "rice companion" and "porridge companion" through "light peeling and light rolling" The pericarp is tough without fibrosis, easy to digest, with a nutrient retention rate of over 95% and a low glycemic index. This product can be steamed with rice and tastes smooth and slightly waxy. Oats are rich in nutrients such as β-glucan, protein and unsaturated fatty acids.

This product is rich in β-glucan, protein, unsaturated fatty acids, B vitamins, mineral nutrients, alkaloids, saponins and other functional components, and its glycemic index (GI) is 49. It is an important functional food, which is widely distributed all over the world. A large number of studies have shown that oat food has remarkable effects in reducing cholesterol, blood lipid, regulating blood sugar, losing weight, preventing and treating cardiovascular diseases, improving immunity, resisting aging, moistening intestines and relaxing bowels, and regulating intestinal flora structure.

This product is the original processed product, popular staple food, and can be steamed with rice to cook porridge. The product tastes smooth, slightly waxy and chewy. At the same time, a large number of scientific research data are remarkable, and oats have also achieved remarkable results in assisting in lowering blood sugar.