1. What is miscellaneous grains? Rice, wheat, soybeans, corn and potatoes are usually called miscellaneous grains, and other grains other than wheat and rice are called miscellaneous grains. However, with the changes of social economy and agricultural production, the definition of whole grains is constantly evolving, but the same thing is that all grains refer to food crops in general.
Second, the nutritional value
As we all know, eating only polished rice and white flour in life is not in line with the dietary nutrition structure, so we advocate eating more miscellaneous grains. Among the five grains, wheat and rice belong to flour and rice, and coarse grains refer to food crops other than rice and wheat. Coarse grains can reduce the postprandial blood glucose concentration of diabetic patients. Such as buckwheat, barley, Redmi and black rice. It can obviously relieve postprandial hyperglycemia of diabetic patients, reduce fasting blood glucose and insulin secretion, and is beneficial to blood glucose control of diabetic patients.
Third, taboo people.
People with digestive problems are not suitable for eating, because there are some coarse grains in the whole grains, which are easy to produce physical friction in the stomach and intestines, so those coarse grains can be made into paste. Although diabetic patients can reduce their blood sugar concentration by eating more whole grains, it is not recommended for diabetic nephropathy patients. People with anemia and calcium deficiency are also not suitable for eating. Oxalic acid in coarse cereals can inhibit the absorption of calcium.
Eating more whole grains has many advantages. Coarse grains contain more trace elements than flour and rice, such as potassium, calcium, folic acid and vitamins. These substances are good for health. Usually used to eating rice noodles, you can eat coarse grains for a change, which is also good for your health.