Generally, there are the following three categories:
1, cereals: corn, millet, Redmi, black rice, purple rice, sorghum, barley, oats, buckwheat/wheat bran, etc.
2, miscellaneous beans: soybeans, mung beans, red beans, black beans, green beans, kidney beans, broad beans, peas and so on.
3. Tubers: sweet potato, yam, potato, etc.
Who should not eat coarse grains?
1, people with digestive problems
People with digestive problems (such as gastric ulcer and duodenal ulcer) are not suitable to eat whole grains, because these ingredients are rough and physically rub against the gastrointestinal tract, which will cause wound pain. People who are prone to flatulence are uncomfortable after eating too much.
2. People suffering from digestive diseases
If you suffer from cirrhosis, esophageal varices or gastric ulcer, eating a lot of coarse grains is easy to cause venous rupture and ulcer bleeding. Reminder: people with gastrointestinal diseases should not eat too much buckwheat, because buckwheat is prone to indigestion; Also consider eating soybeans to avoid flatulence.
3, anemia, people with less calcium
The high content of phytic acid and oxalic acid in grains will inhibit calcium, especially the absorption of iron. Therefore, people with calcium deficiency and anemia should eat wisely. For example, milk can't be eaten with rice from five grains, so that calcium can't be absorbed.
In addition, the blood matrix iron contained in red meat is not affected by phytic acid, but most elderly people dare not eat red meat, and if they eat whole grains blindly for health, it will be very bad. Some people have been unable to improve anemia because they eat too many whole grains. The same is true for women. If they have anemia problems and like to eat miscellaneous grains, they must supplement red meat. Half of the meat sources in a day must be red meat.
4. Kidney patients
Kidney patients need to eat delicate white rice instead. Because of the high content of protein, potassium and phosphorus in whole grains, it is easy to eat more as a staple food, which is unbearable for patients.
5. People with diabetes
People with diabetes should control the intake of starch, even if they eat whole grains, they should also control the amount. Moreover, although whole grains are helpful to lower blood sugar because of enough fiber, medical staff encourage diabetics to eat them. However, once diabetes complicated with nephropathy changes, they can't eat whole grains at this time, and they have to go back to eating polished rice, which makes many patients confused.
6, gout patients
Gout patients eat more beans, which will lead to an increase in uric acid, and the intake of beans in grains will be minimized.
7. People with low immunity
If you consume more than 50g of cellulose every day for a long time, it will hinder people's protein supplementation, reduce the utilization rate of fat, cause damage to the functions of organs such as bones, heart and blood, and reduce people's immunity.
8. People with heavy physical activity
Coarse grains have low nutritional value and less energy supply, which is insufficient for people engaged in heavy physical labor.
9. Adolescents in growth and development period
Due to the special requirements of growth and development for nutrients and energy and the physiological requirements for hormone levels, coarse grains not only hinder the absorption of cholesterol and its transformation into hormones, but also hinder the absorption and utilization of nutrients.
10, the elderly and children
Because the digestive function of the elderly is declining, and the digestive function of children is not perfect, digesting a lot of dietary fiber is a great burden for the gastrointestinal tract. Moreover, the absorption and utilization rate of nutrients are relatively low, which is not conducive to the growth and development of children.