Dietitians are all eating coarse grains.

Dietitians are all eating coarse grains.

Coarse grains include corn, millet, sorghum and other cereals, dried beans and potato food.

Coarse grains are nutritious and short-lived, making it easy for people to feel full.

Appropriate to eat, can promote gastrointestinal motility, can eliminate waste, reduce the accumulation of toxins in the large intestine, can prevent colorectal cancer.

However, due to the weak physiological function of the elderly and children, eating coarse grains is likely to cause abdominal distension and cause indigestion.

Therefore, the “fine” of coarse grains not only improves the taste, but also helps digestion, and does not lose too much nutrients.

  In the process of fine grain preparation, a variety of ingredients should be mixed and cooked to enrich the nutrition.

For corn kernels, soybeans and other hard foods that are not easy to be cooked, they can be processed with water and softened, which can better replace nutrients.

  Porridge is the most convenient form of coarse grains: you can cook rice and rice together into two-meter porridge.

Also use cereals, beans, the main raw materials, add ginkgo, lily, lotus seeds, longan, etc., and then add the candied food into the eight-treasure porridge.

  Millet can eat a variety of delicious staple food: in the millet powder, soy flour with eggs or milk powder can be made into millet flour.

Millet pancakes and millet flour taro are also good choices.

  Corn is also a good material for fine preparation: flour and corn flour to make steamed cake; mix with appropriate amount of soybean powder to place the wolf head; stir the cornmeal into cold water until it is not simmered, then pour it into the boiled pot, with melonThe grains, peanuts, lean meat and other materials are boiled together and converted into nutritious and delicious corn batter.