When is the best time to eat whole grains? The nutritional value of whole grains

Different whole grains have different nutrients. Only by eating different types of whole grains in moderation can we achieve a balanced diet. Whole grains are rich in dietary fiber, which can replenish the energy needed by the human body in a day. So when is the best time to eat whole grains? Are whole grains carbohydrates? Let's learn more about whole grains and hope it will be useful to you.

Contents of this article

1. When is the best time to eat coarse grains?

2. Nutritional value of whole grains

3. Are whole grains carbohydrates?

When is the best time to eat whole grains?

Coarse grains are rich in dietary fiber, which can promote gastrointestinal motility, but are not easy to digest. If you eat coarse grains alone, the best time to eat them is at noon, because 1 to 3 pm is the time when the small intestine meridian is active, the stomach digests well, the stomach and intestines absorb faster, and it can replenish the energy needed for the day, avoiding the intake of more food at night.

If coarse grains are mixed with fine grains to make porridge and pancakes, they can be eaten for breakfast or dinner, which can effectively promote defecation and detoxification. Among them, coarse grains mixed with other fine grains are best eaten at dinner. Because the human body can better use the dietary fiber in coarse grains to eliminate waste in the body and lower blood lipids.

Nutritional value of whole grains

Coarse grains mainly include cereals (corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, rye, etc.), beans (soybeans, mung beans, red beans, black beans, broad beans, peas, etc.), and tubers (sweet potatoes, yams, potatoes, etc.). The nutrients contained in various coarse grains have their own strengths. Oats are rich in protein; millet is rich in tryptophan, carotene, iron and B vitamins; beans are rich in high-quality protein and fat; sorghum is rich in fatty acids and rich in iron. Compared with coarse grains, refined white rice and refined white flour lose some nutrients during grain processing, the most serious of which is the loss of vitamin B1 and inorganic salts. Coarse grains are simple to process and retain many nutrients that are not found in fine grains. From the perspective of nutrients, coarse grains have relatively low protein content and are rich in starch, cellulose, inorganic salts, and B vitamins.

Are whole grains carbohydrates?

Whole grains are carbohydrates.

Coarse grains are relative to the refined grains such as refined rice and white flour that we usually eat. They mainly include corn, millet, black rice, sorghum, oats, buckwheat, wheat bran and various dry beans, such as soybeans, green beans, adzuki beans, mung beans, etc.