1, cereals: corn, millet, sorghum, purple rice, buckwheat, oats, etc.

2, beans: soybeans, green beans, red beans, broad beans and so on.

In addition, potatoes, yams, sweet potatoes and other foods with more starch can also be regarded as coarse grains.

Coarse grains are relative to "flour and rice". The food we eat every day is mainly refined rice and flour, except for these two foods, grains and beans belong to coarse grains. The biggest feature of coarse grains is that they contain more dietary fiber and feel full, but their nutritional value is not lost to rice and white flour.

Precautions for eating coarse grains

Although eating coarse grains is beneficial, experts remind consumers that excessive consumption is also harmful. Eating too much coarse grains will affect the absorption of protein, inorganic salts and some trace elements, leading to malnutrition. Excessive intake of cellulose may even lead to acute symptoms such as intestinal obstruction and dehydration. Drink plenty of water when eating coarse grains. In addition, eating coarse grains should be accompanied by other dishes to achieve a balanced diet.