1. Cereals: corn, millet, Redmi, black rice, purple rice, sorghum, barley, oats, buckwheat, etc.
2, miscellaneous beans: soybeans, mung beans, red beans, black beans, broad beans, peas and so on.
3. Tubers: sweet potato, yam, potato, etc.
There are many kinds of coarse grains with high nutritional value, and all kinds of coarse grains contain different nutrients. Coarse grains are simple to process and retain many nutrients that are not found in flour and rice.
In terms of nutritional components, protein of most coarse grains is relatively low, but they are rich in starch, cellulose, minerals and B vitamins.
Extended data:
Coarse grains can be cooked into various kinds of porridge, or cooked with different coarse grains. Coarse grains such as soybeans, red beans, mung beans and corn residue are most suitable for porridge. Adding sweet potatoes and vegetables to make sweet porridge or salty porridge is very suitable for breakfast. Corn, in particular, is rich in magnesium, unsaturated fatty acids, crude protein, starch, minerals, carotene and other nutrients.
Making miscellaneous grains noodles by high temperature and high pressure cooking chemical method. Such as corn flour, buckwheat flour, potato flour, sweet potato flour, pumpkin flour, oat flour and mung bean flour. Grinding all kinds of coarse cereals into fine powder (about 100-200 mesh), adding water, mixing evenly, high pressure, gelatinizing, molding, aging and drying.
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