1, corn is coarse grain, and corn flour belongs to whole grain products and is also coarse grain. Compared with polished rice and flour and rice that we usually eat, coarse grains mainly include corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans, such as soybeans, mung beans, red beans and mung beans.

2. The nutrients contained in various coarse grains have their own strengths, and oats are rich in protein; Millet is rich in tryptophan, carotene, iron and B vitamins. Beans are rich in high-quality protein and fat; Sorghum is rich in fatty acids and iron.

3. Compared with coarse grains, polished white rice and polished white flour lost some nutrients during grain processing, especially vitamin B 1 and inorganic salts. Coarse grains are simple to process and retain many nutrients that are not found in flour and rice. In terms of nutrients, the content of protein in coarse grains is relatively low, while the content of starch, cellulose, inorganic salts and B vitamins is rich.