Coarse grains mainly include grains (corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, cultivated wheat, etc.), beans (soybean, mung bean, red bean, black bean, broad bean, pea, etc.), and tubers (sweet potato, yam, potato, etc.).
Each of the nutrients in whole grains has its own advantages, and oats are rich in protein. Millet is rich in tryptophan, carotene, iron and B vitamins. Beans are rich in good protein and fat. Sorghum is rich in fatty acids and iron. Compared with coarse grains, refined white rice and refined white flour lose some nutrients in the process of grain processing, the most serious is vitamin B1 and inorganic salt loss. The processing of coarse grains is simple, preserving many nutrients that are not found in refined grains.
The benefits of whole grains