In Huangdi bai Neijing, five grains are called "japonica rice, adzuki bean, wheat, soybean and millet". In modern times, grains usually refer to rice, wheat, soybeans, corn and potatoes. At the same time, it is customary to refer to grains other than rice and flour as miscellaneous grains, so miscellaneous grains generally refer to food crops.

The Dietary Guidelines for China Residents (20 16) recommends that each person should consume 250～400g of cereal and potato foods every day, including 50 ~150g of whole grains and miscellaneous beans and 50 ~100g of potatoes. Cereals, rice and pasta account for 50% ~ 60% of the food.

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Nutrients in whole grains are very rich, among which cellulose and minerals are several times that of ordinary white rice, and vitamin A, vitamin B 1, vitamin B2, vitamin C, vitamin E and trace elements such as calcium, potassium, iron and zinc are more abundant.

Whole grains are the main source of dietary fiber, and most of them contain more unsaturated fatty acids, which can provide most nutrients necessary for human body. Therefore, it can be said that whole grains are the most nutritious food group and the cornerstone of diet, which has many benefits to human health.

Magnesium and iron contained in whole grains can enhance the energy vitality of the body and accelerate the metabolism of waste in the body; Rich dietary fiber has the function of holding water, absorbing water molecules in the intestine, increasing the volume of feces, promoting food residues or toxins to run in the intestine and quickly excrete them.

Protein in whole grains has the function of enhancing the excitement and inhibition of cerebral cortex, which can improve the metabolic activity of brain and enhance efficiency; There are also eight essential amino acids, such as lysine, which can activate the brain and help the elderly with memory loss and children with developing brains;