1. What are coarse cereals? Rice, wheat, soybeans, corn and potatoes are usually called coarse cereals, and other grains other than wheat and rice are called coarse cereals. However, with the changes of social economy and agricultural production, the definition of whole grains is constantly evolving, but the same is that all grains refer to food crops in general.
Second, the nutritional value
As we all know, eating only polished rice and white flour in life is not in line with the dietary nutrition structure, so we advocate eating more miscellaneous grains. In the five grains, wheat and rice belong to flour and rice, and coarse grains refer to food crops other than rice and wheat. Coarse grains can reduce the postprandial blood sugar concentration of diabetic patients. Such as buckwheat, barley, Redmi, black rice, etc., can obviously alleviate the postprandial hyperglycemia of diabetic patients, reduce fasting blood sugar and insulin secretion, which is beneficial to blood sugar control of diabetic patients.
Third, taboo people
People with digestive problems are not suitable for eating, because there are some rough foods in whole grains, which are easy to produce physical friction in the gastrointestinal department, so those rough foods can be made into paste. Although diabetic patients can reduce blood sugar concentration by eating more whole grains, it is not recommended for diabetic patients with nephropathy. People with anemia and calcium deficiency are also not suitable for eating. Oxalic acid in miscellaneous grains can inhibit the absorption of calcium.
Eating more whole grains has many benefits. Coarse grains contain more trace elements than flour and rice, such as potassium, calcium, folic acid, vitamins, etc. These substances are beneficial to the health. Usually used to eating rice flour, you can eat coarse grains for a change, which is also good for your health.