The staple food of ordinary people is always rice. In fact, many grains not only contain more nutrients than rice, but also have many health functions. For example, coix seed is a good food, which can be used with a variety of foods.
According to the nutritional analysis, Coix seed contains sugar, protein, fat, dietary fiber, vitamins, potassium, calcium, iron and other nutrients. Compared with rice, the protein content of coix seed is about 2 times and more than 3 times that of rice, so it is quite rich in nutrients. Coix seed is one of the ingredients of Shen Si decoction. It can also be eaten with porridge on weekdays, or used for stewing ribs. Coix seed can be cooked with mung beans, red beans or yam, and it is also a delicious snack with dietetic effect. At present, Coix lachryma-jobi seed is a commercially available product ground into powder. On weekdays, coix seed can be brewed with warm water first, and then added with milk or yogurt to drink, so that it can be eaten frequently to achieve the effect of prevention and health care. It is a whole wheat grain, which contains all the nutrients of wheat grain. Wheat grains are divided into soft and hard, but these two names do not represent their hardness. The difference between them lies in its gluten content. Soft wheat grains have low gluten content and are ground into flour with skin. Hard wheat kernels have high gluten content and are ground into ordinary nutritious flour. Wheat grains have a strong nutty flavor, and this light brown granule becomes an additive for cereal products or bread and bakery products. You can even replace pasta and the like in cold salad.
Cooking difficulty: easy but time-consuming. Soft wheat grains must be boiled for 20 ~ 30 minutes. But frying can shorten cooking time.
Nutritional value: no cholesterol, rich in fiber. Contains small amounts of minerals, including iron and zinc.
Buying Guide: You can buy it in health food stores or grocery stores.
It is a whole wheat grain, which contains all the nutrients of wheat grain. Wheat grains are divided into soft and hard, but these two names do not represent their hardness. The difference between them lies in its gluten content. Soft wheat grains have low gluten content and are ground into flour with skin. Hard wheat kernels have high gluten content and are ground into ordinary nutritious flour. Wheat grains have a strong nutty flavor, and this light brown granule becomes an additive for cereal products or bread and bakery products. You can even replace pasta and the like in cold salad.
Cooking difficulty: easy but time-consuming. Soft wheat grains must be boiled for 20 ~ 30 minutes. But frying can shorten cooking time.
Nutritional value: no cholesterol, rich in fiber. Contains small amounts of minerals, including iron and zinc.
Buying Guide: You can buy it in health food stores or grocery stores.