1. Cereals: including rice, wheat, corn, sorghum, millet, millet, yellow rice and buckwheat.

2. Beans: including soybeans, broad beans, peas, mung beans, adzuki beans and kidney beans.

3. Potatoes: including sweet potato, also known as sweet potato or sweet potato, potato, yam, taro, cassava, etc.

Nutritional value reference of cereal recipes;

The fat content of cereals is less, about 2%, but corn and millet can reach 4%, which mainly exists in aleurone layer and embryos. Most of them are unsaturated fatty acids and a little phospholipids. Germ oil contains more vitamin E, which has antioxidant effect.

Grain not only contains a lot of carbohydrates (about 70-80%), but also mostly starch. Grain starch can be divided into amylose and amylopectin according to its molecular structure. Their solubility, viscosity and digestibility, as well as their different proportions in different grains, directly affect their processing characteristics and edible flavor.

Cereals are an important source of B vitamins, among which B 1, B2 and nicotinic acid are more. Millet and corn contain carotene. Grain germ contains a lot of vitamin E, most of which are concentrated in germ, aleurone layer and chaff. So there are few vitamins in polished rice and noodles.

The content of inorganic salts in grain is about 65438 0.5%, mainly phosphorus and calcium. In addition, it also contains more magnesium. Most of the inorganic salts in grains are concentrated in chaff and aleurone layer, and the content of inorganic salts in coarse rice and flour is higher than that in polished rice and flour, because some chaff is retained. Most of the calcium and phosphorus contained in grains exist in the form of phytate, which is not easy to be absorbed and utilized by human body.

Refer to the above? Baidu encyclopedia-grain

Refer to the above? Baidu encyclopedia-grain