Small grains, nutrition, all-round quality protein, good for human body absorption
With the rise of the 鈥済rainy grains鈥?trend, the concept of 鈥渟mall grains鈥?has received more and more attention.
What are the benefits of small grains?
鈥淪mall grains are foods that are grown outside the corn area.
Small grains are divided into small cereal grains, such as buckwheat, hazelnut, millet, buckwheat, triticale, etc., and small grains of beans, such as peas, broad beans, cowpeas, and lentils.
Feng Xiaoli, a member of the National Small Grain and Grain Variety Appraisal Committee and a professor at the Northwest A&F University, said that the protein of small grains is higher than that of rice, and wheat flour, especially beans, is more than 20%, much higher than rice and wheat flour.A bit of a pound of broad beans is quite a pound of beef.
銆€銆€Small grains, high quality protein.
There are basically a lot of protein in the small grains, and it is good for the body to absorb.
Among the eight essential amino acids in the human body, the ratios of lysine, methionine, threonine, phenylalanine, isoleucine, and proline of rice and wheat flour are not enough to be recommended by the World Health Organization, and the absorption rate is also low.Low, while the protein of small grains is not rich except for methionine.
“In addition, the amount of minerals and vitamins in small grains is also very rich, called nutrition and versatility.
Feng Xiaoli said.
銆€銆€Five types of small grains.
Small grains are rich in variety, but the most commonly eaten are generally five.
銆€銆€Pea is one of the most cultivated varieties in small grains, mixed with rice to make rice, which can increase the utilization of protein.
Can also be used as vegetables, grinding into powder can also be made into fans, powder, tofu, etc.; peas are sweet, slightly cold, beneficial to the gas, stop diarrhea, thirst and pass the effect of milk, often eat can increase appetite.
銆€銆€Buckwheat is the second largest variety of small grains.
There are many traditional products of buckwheat, including: noodles, pancakes, jelly, enema, dumplings, etc.
The most important thing about buckwheat is that it contains “rutin” and “chlorophyll”.
“Rutin” can have high blood pressure, and there are few people with hypertension in areas where buckwheat is eaten. Chlorophyll can prevent cancer.
We can usually buy buckwheat flour, noodles, buckwheat tea and so on.
銆€銆€Broad beans can be used as small foods such as spiced beans, orchid beans, and strange beans. They can also be cooked into canned foods, such as: bean paste, bean paste and so on.
Broad bean has certain medicinal value, sweet and flat, diuretic, and excreted.
In the past, most of the broad beans that people ate were 鈥渄ry goods鈥? Now, fresh beans are often available in the vegetable market.
Due to the taste of the fresh bean beans, it is recommended to put some garlic when frying.
銆€銆€Wheat is low-sugar powder, high-protein, high-fat, high-energy food, traditional products such as fried noodles, steamed dumplings, and cat ears.
The buckwheat mentioned above is suitable for patients with hypertension, and buckwheat is very suitable for patients with diabetes and hyperlipidemia.
Buckwheat contains up to 8.
5%, ranking first in food crops, because adult linoleic acid content in Central Asia is as high as 40%, it can reduce cholesterol in human blood, and contains 8 plant sterols to prevent blockage adsorption. Buckwheat starch is relatively small, easy to digest and absorb.It also contains fructose-derived polysaccharides, which can be directly used by the human body without repeated ingestion, so diabetic patients can use buckwheat instead of other staple foods.
銆€銆€Millet and yellow rice are also common small grains, which are generally used to cook porridge.
Need to be reminded that the corn currently sold on the market, millet mixed noodles, is extremely unreasonable.
Corn is seriously lacking in lysine, and it is mixed with millet that is seriously deficient in lysine, which further reduces the physiological value of protein.
Millet is best served with lysine-rich bean noodles, soybeans, and pea starch to play a complementary role.
銆€銆€Small grains are also popular abroad.
In fact, there are traditions of eating miscellaneous grains all over the world.
Now in Japan, there is a soba noodle shop that specializes in soba noodle shops.
The staple food is clear soup soba noodles, customers can add side dishes according to their own taste, and the subway station in the big city can often see this kind of stand-up soba noodle shop, full of people.
In the Korean drama “Da Jang Geum”, there are also buckwheat figures.
In India, lentils are foods that people can’t live without.
Lentils contain protein and soluble fiber that lowers cholesterol, and thus contain a large amount of iron.India is the “world’s first country” in the production and consumption of lentils.