Coarse grains are relative to flour and rice such as polished rice and white flour that we usually eat. Coarse grains are called "coarse grains" because they have not been finely processed, retain the hard outer layer of grains and have a rough taste. Coarse grains are characterized by short growth period, small planting area, special planting area and low yield, and are generally rich in nutrients.

According to different forms, coarse grains can be divided into three categories: 1, and cereals: corn, millet, Redmi, black rice, purple rice, sorghum, barley, oats, wheat, etc. 2, miscellaneous beans: soybeans, mung beans, red beans, black beans, broad beans, peas and so on. 3. Tubers: sweet potato, yam, potato, etc. With the improvement of living standards of urban and rural people, coarse grains and their processed products are increasingly favored by people.

It should be noted that it is necessary to eat coarse grains step by step, and suddenly increase or decrease the consumption of coarse grains will cause intestinal reactions. For people who are usually meat-oriented, in order to help the intestines adapt and increase the consumption of coarse grains, they should be gradual and not rushed.

Flour and rice collocation, coarse grains. Long-term consumption of a single variety of food is easy to cause malnutrition. Pay attention to collocation, such as corn flour and buckwheat flour, which can be steamed into cakes or steamed buns with flour, and corn mixed with appropriate amount of soybean flour to make steamed buns for eating.

Remember to drink plenty of water after eating coarse grains, because the cellulose in coarse grains needs enough water to ensure the normal digestion of gastrointestinal tract. However, we should pay attention to the right amount of water, because drinking too much water is not easy to digest cellulose.