The ratio of staple food (rice) to non-staple food (vegetables) is 3:2. That is, 3 portions are staple foods such as miscellaneous grains and beans, 2 portions are vegetables and bacteria and algae, and 1 portion is soybean and its products, fish, eggs and lean meat. The purpose of the health plate is to ensure that the energy diet and nutrition sources are balanced, sufficient and not excessive through the reasonable collocation of various foods.

Extended data:

Matters needing attention when eating all kinds of food

1, the essence of eating staple food lies in the combination of thickness, such as adding millet and red beans when steaming rice and adding a handful of oats when cooking rice porridge. However, eating too much coarse grains will affect digestion, increase the burden on the stomach, and cause problems such as bloating and indigestion.

Therefore, it is best for healthy adults to eat only 50 ~ 100g coarse grains every day, accounting for about 1/3 of the total staple food. For the elderly and children with underdeveloped digestive system, we should eat less coarse grains appropriately, and promote their digestion and absorption by cooking porridge soft and sticky, grinding coarse grains into powder and flushing.

2. Green vegetables should account for half of the total vegetable consumption. That is to say, if there are two kinds of vegetables on the dining table, it is better to have a dark green vegetable, such as rape and spinach, and the other should be a light-colored vegetable, such as Chinese cabbage and wax gourd.

3. To supplement high-quality protein, fish, poultry and bean products should be preferred, and fat meat, bacon and bacon should be eaten less. You can also eat animal viscera in moderation, which is rich in vitamins and minerals and can make up for the lack of daily diet.

People's network-the golden ratio of health plate.