Flour and rice: Rice and wheat. Rice is divided into rice and glutinous rice.
Because of the simple processing, the taste of coarse grains is a little rough, but because of this, many fine ingredients that are not found in flour and rice or have less content are preserved in coarse grains. Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of digestive system. It works with soluble cellulose to reduce the concentration of low-density cholesterol and triacylglycerol in blood. Prolonging the residence time of food in the stomach and delaying the speed of glucose absorption after meals, thereby reducing the risk of hypertension, diabetes and cardiovascular and cerebrovascular diseases.
Rice and wheat are the only two kinds of food in the world that can be made into "flour and rice". White rice is easy to cook. After cooking, the color is white and crystal clear, and the taste is very soft. White flour is flexible and delicious after being made into various foods, especially soft and elastic after hair. It is impossible for coarse grains to achieve this taste. Therefore, as soon as people eat "flour and rice", they are full of aversion to coarse grains that are difficult to cook and need to be chewed for half a day.
Except white rice and white flour, all other grains, including unpolished brown rice and whole wheat, as well as colored black rice, purple rice and Redmi, are called coarse grains. The taste of flour and rice is better than that of coarse grains, but the nutritional value of flour and rice is not as high as that of coarse grains due to the loss of nutrients after refining. Therefore, we should not eat flour and rice for a long time on weekdays, but should mix coarse and fine grains to better ensure a balanced nutrition.
Coarse grains contain more dietary fiber, which is beneficial to relieve senile constipation. However, eating too much high-fiber food for a long time will hinder the protein supplement of the elderly, greatly reduce the fat intake and lack of trace elements, so that the functions of organs such as heart and bones and hematopoietic function will be affected, anemia will occur and human immunity will be reduced.
Corn, millet, soybean, etc. are not as good as being mixed with them in a certain proportion for high nutritional value, because mixing can make protein play a complementary role. Laba porridge, eight-treasure porridge, rice millet porridge, buckwheat flour steamed bread, bean flour noodles and so on, which we often eat in daily life, are all very scientific mixed foods with coarse and fine grains.
In addition, minerals should be supplemented in time while eating coarse grains. The phytic acid content in buckwheat, oats and corn is high, which will hinder the absorption of calcium, iron, zinc and phosphorus and affect the metabolic level of minerals in the intestine. Therefore, the elderly should increase their intake of these minerals when eating coarse grains.