Whole grains (figure)
Number of readers on April 7, 2008: 692
"Gu" is a simplified word for "Gu", which originally refers to grain with shells. The word "five grains" has existed since ancient times, but there have been different explanations on which five kinds of grains are included since ancient times. The most common ones are rice, millet, millet, wheat and glutinous rice.
paddy field
Rice: Rice belongs to Gramineae, and caryopsis is processed and peeled rice;
Xiaomi (sound shǔ): It is a millet of Gramineae, not the corn we often eat today (that is, corn), and it is widely cultivated in northern China. Yellow rice is sticky, millet is not sticky;
millet
Jiì: It's millet, it's gramineous millet. In ancient times, it was called Ji, He and Gu. Now the north is commonly known as millet, and the fruit is called millet after peeling. "Millet" is one of the important grains in the north of China, and it is rarely planted in the south.
wheat
Wheat: Gramineae wheat and barley. Seeds are mainly used for grinding;
soybean
Zizania latifolia (sound shū): Zizania latifolia is the general name of leguminous plants. Glutinous rice in grains does not refer to all beans, but specifically to soybeans. Soybean was called glutinous rice in Zhou Dynasty, and it was called bean since Qin and Han Dynasties.
Now we usually grow more than these five kinds of cereal crops, but as far as people's main cereal food is concerned, it is rice and wheat. Barley, millet, millet, soybean, etc. Traditionally, "five grains" are generally regarded as miscellaneous grains and feed. All kinds of food crops
In The Emperor's Medical Code, the five grains are considered as "japonica rice, adzuki bean, wheat, soybean and millet", while in Mencius Teng Wengong, the five grains are called "rice, millet, millet, wheat and glutinous rice", and then they are called "barley, wheat, rice, adzuki bean and flax" in Buddhist sacrifices. At present, the general "whole grains" refer to rice, wheat, sorghum, soybeans and corn, while grains other than rice and flour are customarily called whole grains, so whole grains also refer to food crops.
Grain: the general term for food crops. "Five Grains" is spoken in the Spring and Autumn Period and the Warring States Period. "The Analects of Confucius": "The four bodies are not diligent, and the grains are not divided." But there are different explanations. One is millet, millet, wheat and rice. Speaking of millet, millet, wheat, millet, marijuana. The main difference between these two statements is whether there is rice or hemp. The reason for the inconsistency was that there were more than five kinds of crops at that time, as evidenced by the existence of the theory of "100 grains", "6 grains" and "9 grains", and the varieties of crops were different from place to place. The popularity of the theory of "five grains" is obviously caused by the influence of five elements. Therefore, generally speaking, grain refers to several major food crops.
Although the concept of five grains has a history of more than two thousand years, the status of these crops in the national food supply has changed from time to time. Millet, millet and other crops in the five grains have the characteristics of drought tolerance, barren tolerance and short growth period, so they occupy a particularly important position in the original cultivation of dry land in the north. In the Spring and Autumn Period and the Warring States Period, the characteristics of "keeping old is easy to do" were discovered, and together with millet, it became an indispensable food for people at that time. At the same time, it is found that lodging wheat (winter wheat) can be planted in late autumn and early spring, which can solve the problem of green and yellow. In addition, the invention of the stone mill at this time greatly improved the palatability of wheat from grain to pasta, which attracted widespread attention and developed into one of the main grain crops, comparable to millet. In the Confucian classic Spring and Autumn Annals, it is not a book, but if the crops fail, it is a book. It can be seen that saints attach the most importance to wheat and grains among grains. Agronomists Zhao Guo and Fan Sheng Zhi in the Western Han Dynasty devoted themselves to popularizing wheat planting in Guanzhong area. The increase of Guanzhong population in Han Dynasty was closely related to the development of wheat planting. Until the Tang and Song Dynasties, the population in the north was more than that in the south. But after the Tang and Song Dynasties, the situation changed. China's population growth is mainly concentrated in the southeast region, which has been called "vast territory and abundant resources" since Qin and Han Dynasties. Hey? Street? Hey, k? Jiaozi and silk? Fislan profile? :4; Since then, the population density in the south is much higher than that in the north. The increase of population in southern China is closely related to rice production. Rice is very suitable for planting in the southern region with abundant rainfall, but at first it was inconspicuous and even excluded from grain. However, it came from behind. After the Tang and Song Dynasties, the status of rice in the national grain supply was increasing. According to the estimation of Ming Dynasty and Song Dynasty, the grain supply at that time was mainly rice, while rice, wheat, millet and other grain crops accounted for only three tenths, which had been relegated to a secondary position. Soybean and hemp have withdrawn from the category of food crops and are only used as vegetables. However, when some crops withdrew from the ranks of food crops, some crops joined the ranks of food crops. At the end of the Ming Dynasty, corn, sweet potato and potato were introduced into China one after another, which became an important part of the main food crops in modern China.
roughage
Compared with the white flour and rice we usually eat, coarse grains mainly include corn, millet, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans, such as soybeans, mung beans, red beans and mung beans.
Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of digestive system. Together with soluble fiber, it reduces 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.
Medical research also shows that cellulose helps to resist many diseases such as gastric cancer, intestinal cancer, breast cancer and ulcerative enteritis. But for coarse grains, we should not eat too much, because excessive consumption of coarse grains also has disadvantages.
Take people aged 25-35 as an example. If you eat too much "coarse grains", it will affect the absorption of protein, inorganic salts and some trace elements by human body functions, and even affect the reproductive capacity of human body.
The disadvantages of excessive consumption of coarse grains
1. Eating too much coarse grains will affect digestion. Excessive cellulose can lead to acute symptoms such as intestinal obstruction and dehydration.
2. Eating coarse grains for a long time will also affect absorption, so that the human body lacks many basic nutrients. The so-called "delicious face" is a typical manifestation of malnutrition caused by eating too much cellulose.
3. For those "special" people who need a lot of nutrition, the harm caused by excessive consumption of coarse grains is the most obvious, including pregnant and lactating women and growing teenagers.
4. Cellulose can also interfere with drug absorption. It can reduce the efficacy of some hypolipidemic drugs and antipsychotic drugs.
Three ways to eat coarse grains correctly
1. Eat coarse grains and drink plenty of water in time. The cellulose in coarse grains needs sufficient water as the backing to ensure the normal operation of the intestine. Generally, if you eat 1 times cellulose, you should drink 1 times more water.
2. Eating coarse grains step by step and suddenly increasing or decreasing the consumption of coarse grains will cause intestinal reaction. For people who usually focus on meat, in order to help the intestines adapt and increase the intake of coarse grains, it is necessary to step by step and not rush.
3. Eat coarse grains with meat dishes. When we make food every day, we should not only consider our own tastes and hobbies, but also consider the combination of meat and vegetables and a balanced diet. The daily intake of coarse grains should be 30 ~ 60 grams, but it should also be adjusted according to personal conditions.
There is no doubt that coarse grains usually taste worse than flour and rice, which is one of the main reasons why people avoid roughness and strive for perfection. In addition, coarse grains with poor taste remind many people of that time of poverty and even hunger, and the unpleasant experiences in those years. So it is not surprising that few people really like to eat coarse grains. Nutrition and health care are the main driving forces for people to choose and pay attention to coarse grains.
How to pay attention to cooking methods, improve the taste of coarse grains and make delicious coarse grains, which are nutritious, healthy and not bad for appetite? There are three basic principles: first, eat with flour and rice; Second, intensive cultivation of coarse grains; The third is to buy or make local flavor food to eat.
How to eat millet Xiaomi and flour rice can be eaten together;
(1) Two-meter porridge. Put millet and rice together to cook porridge.
2 Xiaomi mung bean porridge, put millet and mung bean together to cook porridge, and you can put a small amount of peanuts. ③ Laba porridge, the ingredients of Laba porridge are slightly different due to different regions and tastes. In modern times, pearl rice, Coix seed, Coix seed and black rice are added, and some of them also put ginkgo, lily, lotus seed, longan, mung bean and flower bean, and then candied food is added. The making method of Laba porridge is relatively simple. 4 millet brown sugar porridge.
⑤ Millet flour steamed bread.
Intensive cultivation of coarse grains can:
① Xiaomi pancake
2 millet flour steamed bread millet flour, soybean flour and a small amount of eggs or milk powder can be made into delicious steamed bread. (3) Millet yam porridge, which is made by mixing millet powder and yam powder, boiling and adding sugar. Local flavor foods are:
(1) Lv Jia paste porridge, Yuncheng, one of the famous specialty, also known as confused. (2) Zibo tea soup: Soak the millet, take it out, dry it slightly, grind it, add sugar and brew it in boiling water. 3 Jinzhong pearl porridge, pearl porridge is an ordinary millet mung bean porridge in Shouyang. ④ Tongchuan snowflake candy.
⑤ Qufu jujube cake.
6. In Long Hudou of Manchu, there are rice, millet, adzuki bean and Jiong's rice.
How to eat corn
Flour and rice can be used to make a tortilla, and flour and corn flour can be steamed into a pancake.
(2) Corn tortillas, mixed with appropriate amount of soybean flour, form corn bread.
3 corn steamed bread, mixed with flour to make steamed bread.
Intensive cultivation of coarse grains
(1) Corn grits porridge, which is difficult to cook, can be cooked into a paste with "corn grits". ② Corn residue porridge
③ popcorn
④ Boiled fresh corn
(5) Corn flour jiaozi, steamed stuffed bun and pie.
Local flavor foods are
(1) tortillas, tortillas are made of fresh corn kernels and jam. (2) Huaiyin corn sweet potato porridge, put two Jin of corn in a simmer pot, put it in the water that overflows the corn head, put it in the pot, surround it with the residual fire after cooking, and soak it for about three or four hours. Corn is full because of heat absorption, and then it is ground into paste with a water mill. ③ Filter pulp salty porridge.
④ Bagu Baba is in Yunnan, commonly known as Yunnan corn. Bagu Baba is a flavor snack made of fresh and tender corn in the mature season of corn every year. How to eat buckwheat
You can make it with flour and rice.
(1) Buckwheat cake, buckwheat flour and flour mixed cake.
2 buckwheat noodles, buckwheat noodles mixed with flour to make noodles.
3 buckwheat flour steamed bread, buckwheat flour and flour mixed to make steamed bread.
4 buckwheat rice.
Coarse grains can be carefully cultivated.
(1) Buckwheat jiaozi, steamed stuffed bun and pie.
② buckwheat bread
③ Buckwheat pancake