Coarse grains can be divided into the following categories relative to flour and rice such as polished rice and white flour that we usually eat:

1, cereals: corn, millet, Redmi, black rice, purple rice, sorghum, barley, oats, buckwheat/wheat bran, etc.

2, miscellaneous beans: soybeans, mung beans, red beans, black beans, green beans, kidney beans, broad beans, peas and so on.

3. Tubers: sweet potato, yam, potato, etc.

Nutrition of coarse grains

Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of digestive system. It works with soluble fiber to reduce the concentration of low-density cholesterol and triglyceride in blood; Increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases.

Medical research also shows that cellulose helps to resist many diseases such as gastric cancer, intestinal cancer, breast cancer and ulcerative enteritis. But for coarse grains, we should not eat too much, because overeating coarse grains also has disadvantages.