Other cuisines belonging to this cuisine

Types of healthy recipes

The so-called longevity food refers to foods that can prevent and treat diseases, resist aging and prolong life. Eating these foods regularly can reduce the occurrence of diseases, strengthen the body and relieve summer heat. These foods include cereals, fruits and vegetables.

Longevity food has the following characteristics: 1) It is rich in protein, especially high-quality protein, which contains 8 kinds of amino acids necessary for human body in a proper proportion and is easy to be absorbed and utilized by human body; 2) Rich in unsaturated fatty acids (linoleic acid, linolenic acid, etc. ), can reduce blood cholesterol and triglycerides, and effectively prevent hypertension, coronary heart disease and arteriosclerosis; 3) rich in vitamins (a, b, c, e, k, etc. ), especially vitamin E and vitamin K, can delay the aging of human cells and are important substances with the function of prolonging life; 4) It is rich in minerals such as calcium, phosphorus, zinc and selenium, and plays an important role in maintaining metabolism and health.

cereal

Cereals, including wheat, rice, corn, millet, sorghum, etc. It is the most important and economical source of heat energy for human body. China's people mainly rely on cereals, and about 80% of the heat energy needed by human body, and about 50% of protein is provided by cereals. Cereal contains a variety of nutrients, among which carbohydrate content is the highest, and its digestion and utilization rate is also high.

The cereal contains 8%- 15.6% of protein. 8%, highland barley 13.4%, oat 15.6%. The fat content in grain is about 2%, mainly concentrated in husk and germ. Wheat and corn germ contain a lot of oil, and unsaturated fatty acids account for more than 80%. Cereals also contain vitamin E and B vitamins. The inorganic salt content of grain is about 1.5%-3%, half of which is phosphorus. In order to improve the nutritional value of cereals, it is best to adopt the method of mixed eating of all kinds of cereals, that is, mixed eating of coarse and coarse cereals and miscellaneous grains. Through the complementary action of foods, the types and quantities of protein amino acids in foods are closer to the physiological needs of human bodies.