Division of coarse and fine grains:Coarse grains are a kind of grain relative to the fine food we usually eat such as refined rice and white flour.

The main grains are: corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, buckwheat, bran and so on. Miscellaneous legumes: soybeans, green beans, red beans, black beans, green beans, kidney beans, fava beans, beans and so on. Tubers: groundnuts, yams, potatoes and so on.

Fine grains are rice and wheat. Rice is further divided into rice and glutinous rice. The combination of three coarse grains and fine grains can achieve a balanced diet. In general, you can eat some coarse grains every day.

What are the coarse grains

The so-called coarse grains are corn, millet, purple rice, sorghum, oats, buckwheat, wheat bran, and a variety of dry legumes, such as soybeans, green peas, adzuki beans, green beans and so on. The so-called fine grains are flour and rice and other grains, and "coarse grains" in contrast. China's fine grains in various regions, according to different habits, fine grains standards are not the same, in addition to the Northwest to unprocessed staple wheat for fine grains, other regions are processed staple grains for fine grains after the finished grain.

If you often eat fine grains will be over-nutrition, the body's ability to adapt to the decline, is not suitable for long-term consumption, in addition to the coarse grains, if you eat too much, it will affect digestion. Too much fiber can lead to intestinal obstruction, dehydration and other acute symptoms. Long-term over-eating of coarse grains will also affect absorption, making the body lack many basic nutrients. The so-called "face with vegetables" is too much fiber, resulting in a typical manifestation of malnutrition.