In the past, it was thought that the main function of whole grains was to provide cellulose to promote the health of the digestive system. But the latest research found that in addition to cellulose, they also provide a variety of vitamins and minerals, plus high levels of antioxidants and other nutrients. Therefore, when shopping in the supermarket, housewives may wish to pay more attention to these five kinds of cereals. The so-called “grain support”, the health of family members sometimes depends on these details.
The cellulose content in barley is extremely rich, especially the content of soluble cellulose β-glucan is high. It helps maintain blood sugar levels and provides energy for children. Barley also contains trace element selenium, which is a powerful antioxidant. Barley can be made into a hot breakfast cereal, or it can be cooked or used to make pilaf.
In recent years, gluten has become an increasingly unpopular topic in the field of nutrition. It is believed that gluten foods tend to cause weight gain and cause indigestion, thus promoting gluten-free foods. For example, leek powder, which contains all the essential amino acids, the lysine is often lacking in other grains. In addition, it is a good source of minerals such as iron, magnesium, zinc, calcium and potassium.
Oatmeal also contains beta-glucan fiber, which helps lower cholesterol and strengthen the immune system. Oatmeal is known as an anti-aging polyphenolic compound. In addition to the most traditional oatmeal breakfast, oatmeal can be added to patties, casseroles and burgers.
Buckwheat and leeks have one thing in common, they are all nutritious and complete protein alkaline foods. In addition, buckwheat is a good source of magnesium, zinc, iron and folic acid. As a plant, buckwheat is not only rich in various nutrients required by humans, but also has high-quality protein close to the amino acid composition of the human body. Quinoa is amazing, its seeds are beige, red, black, and even purple. Adding it to a salad or a dish is a great way.
Of the five grains, the gluten-free teff flour is the highest in calcium and protein. Teff flour is also a rich source of cellulose, iron, and thiamine. Teff grass flour is tiny and has a nutty taste. It is an indispensable food in Ethiopia, often used to make traditional flat cakes, or used to mix porridge with corn and carrots.