The difference between coarse grains and flour and rice is that they are of different types, and they are best eaten together, with different effects. Compared with flour and rice, which we usually eat polished rice and white flour, coarse grains mainly include corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans, such as soybeans, green beans, red beans and mung beans. It works with soluble fiber to reduce the concentration of low-density cholesterol and triglyceride in blood; Increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases. The so-called flourandrice, in principle, refers to the processed finished grain. Generally refers to food such as flour and rice, as opposed to "coarse grains". According to different living habits, flour and rice in different regions of China has different standards of flour and rice. Except for the unprocessed staple wheat in the northwest, flour and rice, the processed staple food in other regions is flour and rice. Flour and rice has rice, wheat and corn. Rice is divided into rice and glutinous rice. Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of digestive system.