There are actually many kinds of whole grains, and there are also many classifications under the whole grains. First of all, rice is the rice we usually eat, and it is also the most common grain query, but rice can also be divided into three categories. The first category is indica rice, which looks slender, but its viscosity is relatively small, and its texture is brittle, so it is easy to become a broken state during processing.
The second category is japonica rice, which looks much more lovely. Its shape is round and round, and it looks very plump and round. Moreover, because of its high oiliness, the steamed rice will look very soft, with good taste and chewy. The third category is glutinous rice, which is usually used to make glutinous rice balls and rice cakes. It tastes sticky and is more suitable for dessert.
Secondly, yellow rice is generally used to make millet porridge. Compared with rice, yellow rice will be easier to digest and more friendly to people with bad stomach. This kind of rice is relatively rare. In fact, according to the name, it can be seen that the word of millet is the same as that of the country. In ancient times, this kind of rice was generally only qualified for kings and belonged to tributes.
In addition, wheat is also a very common kind of grain. For example, all kinds of flour used at ordinary times are actually wheat flour. Friends in the north like to eat pasta very much. In fact, they like to use wheat as the staple food. Wheat is more suitable for people whose intestines are not easy to digest. It can be made into noodles and has the function of nourishing the stomach.
The last category is soybeans, and there are many varieties below soybeans, such as red beans, soybeans and black beans. These grains are generally used to cook soybean milk, or red bean soup and so on.