Coarse grains are relative to the flour and rice we usually eat, such as polished rice and white flour. Coarse grains contain many nutrients that flour and rice lack, such as dietary fiber, B vitamins and various minerals. Many coarse grains also have medicinal value. Some coarse grains are brain-nourishing foods, so it is not necessary to eat them every day, every other day, or about three times a week. They should be mixed with coarse grains, which is best for the stomach.

Coarse grains mainly include:

Grain:

Corn, millet, Redmi, black rice, purple rice, sorghum, barley, oats, buckwheat/wheat bran, etc.

Mixed beans:

Soybean, mung bean, red bean, black bean, mung bean, kidney bean, broad bean, pea, etc.

Tubers:

Sweet potato, yam, potato, etc.