Real 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, mung beans, kidney beans, broad beans, peas and so on.

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

How to eat coarse grains:

Coarse grains can be cooked into various kinds of porridge, or cooked with different coarse grains. Coarse grains such as soybeans, red beans, mung beans and corn residue are most suitable for porridge. Adding sweet potatoes and vegetables to make sweet porridge or salty porridge is very suitable for breakfast. Corn, in particular, is rich in magnesium, unsaturated fatty acids, crude protein, starch, minerals, carotene and other nutrients.