The difference between coarse grains and fine grains is: different definitions, different types, and different processing methods.

1. Different definitions

Coarse grains refer to grains that have not been refined, such as oats, barley, and purple rice. Fine grains are grains that have been processed and taste more delicate.

2. Different types

Coarse grains mainly include corn, millet, purple rice, sorghum and various dry beans, such as soybeans, green beans, etc., while fine grains generally refer to flour. , rice, etc.

3. Different processing methods

Fine grains are finely ground to remove the rough and hard outer part of the grain, leaving the soft and powdery part in the middle. Coarse grains are grains that have not been refined. For example, if wheat contains wheat bran, then it is a coarse grain; if the wheat bran is removed after refined processing, then it is a refined grain.

Principles of matching coarse grains and fine grains

In daily life, the ubiquitous fine grains have become the protagonist of our three meals. In such a dietary environment, we must pay special attention to the proportion of coarse grains. Combining, cleverly integrating corn, potatoes, yams and other coarse grains into fine grains is a manifestation of the principle of fineness with coarseness. For example, corn ribs soup, stir-fried potatoes, yam and chicken feet soup all conform to the principle of fineness with coarseness. In addition, adding small sweet potato cubes to the white porridge you drink in the morning is also the best combination of thin and thick.

Food should be diversified. "Coarse and fine grains can complement each other." Coarse grains or fine grains alone are not comprehensive in nutritional content. Coarse grains and fine grains should be combined to complement each other. Eat whole grains 2 to 3 times a week and eat them regularly. Order millet noodles, sweet potatoes, etc. Whole grains generally have disadvantages such as poor sensory properties and poor absorption. Therefore, this problem can be solved by cooking whole grains into porridge or eating them mixed with fine grains.