What do you think of when it comes to miscellaneous grains? Wheat, rice or potatoes, no, no, none of these. Miscellaneous grains generally refer to sorghum, coix seed, millet, buckwheat, oats, barley, millet, millet, kidney beans, mung beans, red beans, broad beans, peas, cowpeas, black beans and so on. These coarse cereals are characterized by special growth environment, fixed geographical, temperature, moisture and other conditions, small planting area, relatively low yield, but rich nutrition.
"Whole grains" is an important way for our body to absorb nutrition, but one of them is recognized as the highest comprehensive nutritional value in the world. Which one is it? It's oatmeal.
How can oats be the most nutritious grain? Let's take out a set of data to illustrate this problem.
Oats are divided into two kinds, shelled and hullless. In China, hullless oats are the main products, also known as naked oats. Generally, oats with shells are mostly used as green feed. Naked oats used to be steamed and peeled, or made into cakes. Now it is often made into oatmeal and oatmeal. The nutritional components of oat include starch, protein, fat, vitamin B 1, vitamin B2, vitamin E, and calcium, phosphorus and iron.
Oats, as miscellaneous grains, were rarely used before Yuan Dynasty. In the Compendium of Materia Medica written by Li Shizhen in the Ming Dynasty, they were called "Bromus", and there was only a comment of "satisfying hunger and smoothing intestines". Indeed, the ancients only regarded oats as a kind of wild wheat, so they were not valued by doctors and medical staff, and only used them as food to relieve famine and satisfy hunger in poor harvest years. Even in the Qing Dynasty, the famous doctor Zhang Lu summarized it as "benefiting the liver and spleen" in an understatement. Wang Mengying, a famous diet doctor in Qing Dynasty, also said nothing about his diet spectrum, as if oats were insignificant.
Seeking truth from facts, it is the credit of modern nutritionists to truly discover the health care function of oats. Modern research on the health care function of oats mainly includes the following three aspects:
1. Oats have the function of lowering blood fat and cholesterol. This is because they are rich in dietary fiber and β-glucan. According to American medical circles, eating 60 grams of oats every day can reduce cholesterol by 3% on average.
Second, it is beneficial to lose weight, because the dietary fiber it contains is not only easy to be absorbed by the human body, but also low in energy, which is not only beneficial to lose weight, but also suitable for patients with cardiovascular diseases and diabetes to eat for a long time.
Third, anti-aging function, this is because oats not only contain a small amount of vitamin E, but also contain a variety of enzymes, such as lipase, phosphatase, glycosidase, lipoxygenase and so on. These enzymes have strong vitality, can inhibit the formation of senile plaques, delay cell aging, enhance the physical strength of the elderly, and contribute to longevity.
In China, oats have not been widely accepted as a staple food, which is due to insufficient understanding of oats, and most of the oat products on the market are oats. Oat is a product of oat deep processing, which can be eaten after brewing or directly opened. But oatmeal contains many additives, such as essence, cream, maltodextrin and so on. And the nutrition of oatmeal itself cannot be guaranteed. Therefore, to eat oatmeal, you must eat pure oatmeal rice, which can be cooked in porridge, juiced or made into other staple foods. There is an oat product worth emphasizing. When porridge is cooked, oats germinate while cooking, that is, the germ of oats will break out of its shell. This is a series of naked oats and millet products independently developed and processed by Gaotian Ancient Road in China. You might as well buy it and try it at home!