Introduction: Oats are oatmeal, commonly known as oil wheat and jade wheat. It is a low-sugar, high-protein, high-fat, and high-energy food. Its nutritional content is not only high, but also of excellent quality. However, oats have a hard texture and bad taste, so they have not been popular for a long time. In modern times, the benefits of oats are gradually becoming known and it has become one of the more popular foods among modern people. Oats ranked fifth among Time magazine's top ten health foods. Oatmeal is carefully processed into oatmeal, making it more convenient to eat and improving its taste, making it a popular health food.
Efficacy: Oatmeal can effectively reduce cholesterol in the human body. Regular consumption can play a certain preventive role against cardiovascular and cerebrovascular diseases, the main threat to middle-aged and elderly people. According to a joint study between the Beijing Heart, Pulmonary and Vascular Medicine Research Center and the Chinese Academy of Agricultural Sciences, eating 50 grams of oatmeal per day can reduce cholesterol by an average of 39 mg per 100 ml of blood and triglycerides by 76 mg. No wonder the former British Prime Minister Margaret Thatcher persisted in the habit of eating oatmeal bread for breakfast for many years. Even during the short few days of her visit to my country, oatmeal bread was flown to her from the UK every day! Regular consumption of oats also has very good blood sugar lowering and weight loss effects for diabetics. Oatmeal has a bowel movement effect. Many elderly people have dry stools, which can easily lead to cerebrovascular accidents. Oatmeal can relieve the problem of constipation. It can also improve blood circulation and relieve the stress caused by life and work; it contains calcium, phosphorus, iron, zinc and other minerals that can prevent osteoporosis, promote wound healing, and prevent anemia. It is a good calcium supplement.
Suitable for the crowd: It can be consumed by most people. More suitable for middle-aged and elderly people.
Applicable amount: about 40 grams per meal.
Warm reminder: Don’t eat too much oatmeal at one time, otherwise it will cause stomach cramps or flatulence.
Nutritional value of buckwheat
Buckwheat, also known as triangle wheat, black wheat, and flower buckwheat, belongs to the family Polygonaceae and buckwheat is an annual herb. Buckwheat originated in China and was cultivated as early as the first and second centuries BC. It has a history of 2,000 years. Common buckwheat and Tartary buckwheat are mainly cultivated in my country. The former is called sweet buckwheat and the latter is called tartary buckwheat. Because the seeds of tartary buckwheat contain rutin, it is also called Luxi tartary buckwheat. Buckwheat is rich in nutrients. According to analysis, its seeds contain 7.94-17.15% protein, 2.00-3.64% fat, 67.45-79.15% starch, and 1.04-1.33% cellulose.
Buckwheat is rich in nutrients. Its protein and fat content are significantly higher than that of rice, white flour and millet, and its carbohydrate content is higher than that of sorghum and corn. The protein of buckwheat flour is composed of 19 kinds of amino acids, including 8 kinds of amino acids necessary for the human body. The proportion is reasonable, close to the composition of egg protein, and is beyond the reach of ordinary cereals. In particular, the lysine content is as high as 0.67% to 1.17%, far exceeding that of rice and white flour. Research by foreign nutrition experts shows that the nutritional value index of buckwheat protein is as high as 80% to 90% (70% for rice and 59% for wheat). It is the most comprehensive and nutritious grain in terms of protein and amino acids. Various foods using buckwheat as raw materials can be said to be rich and colorful in the world. The food culture of buckwheat has a long history. On New Year's Eve in Japan, there is a custom of eating "New Year's Buckwheat Noodles". In Italy and Switzerland, buckwheat noodles are called "Furzhi Rui", French buckwheat food "Carta", Russian pancakes, German and Austrian buckwheat pancakes, etc., all have a long history.
Buckwheat has high medicinal value, and the medical and health care value of buckwheat has been recognized for a long time. "Compendium of Materia Medica" records: "Bitter buckwheat tastes bitter and is neutral to cold" and "it is very good for eating to suppress poisons caused by redness and stone". The medicinal uses of buckwheat are recorded in works such as "Four Arts of Qi Min" and "An Illustrated Study of Plant Names and Facts". Modern analysis and research have confirmed that buckwheat is rich in cellulose with health-care functions, a variety of vitamins and mineral elements, and its content is higher than that of other cereal crops. Buckwheat pasta has the effects of killing intestinal bacteria, eliminating accumulation and stagnation, cooling blood, dehumidifying and detoxifying, treating nephritis, and corroding bad meat in the body; buckwheat porridge has high nutritional value and can cure heartburn and constipation. It is a health food for the elderly and children; buckwheat The green body can treat scurvy, and the fresh juice of the plant can cure keratitis. In particular, buckwheat contains vitamin P (rutin) that is not found in other grains. It has the effect of softening blood vessels, lowering human blood lipids and cholesterol, and is very effective in preventing and treating high blood pressure, cardiovascular disease, and diabetes.
Epidemiological data show that Nepalese people like to eat buckwheat and eat its tender stems and leaves. Their prevalence of hypertension is extremely low. The Yi people in Liangshan, my country have long been eating buckwheat, and their prevalence of hypertension and cerebral hemorrhage is only 0.9%. Diabetes Patients are also rare. It is worth mentioning that most of the buckwheat foods currently developed are derived from buckwheat grains, and the rutin content in buckwheat leaves and flowers is much higher than that in the grains.
Barley contains a large amount and high quality of protein and amino acids, rich in dietary fiber, vitamin B complex and minerals such as niacin, Fe, P, Ca, etc. Its comprehensive nutritional index is in line with modern times. The requirements of new functional foods with high plant protein, high vitamins, high fiber, low fat and low sugar proposed by the Institute of Nutrition.
"Compendium of Materia Medica" records: Barley is sweet, salty and cool, has the effect of clearing away heat and diuresis, soothing the stomach and widening the intestines. According to modern pharmacological analysis, the rich fiber and B-glucan in barley have the effect of lowering cholesterol in human blood.
Barley contains high levels of vitamin B and can be used to treat beriberi. The relatively abundant niacin can prevent and treat pellagra. Therefore, barley has better dietary and health-care functions.