Grain cereals have medicinal properties

Grain cereals have “medicinal properties”

Wheat: Contains calcium, phosphorus, iron and amylase, maltase to help digestion, and rich in vitamin E. It is an essential nutrient to protect the normal functions of the human blood, heart, and nerves; in addition, eating wheat often can enhance memory, Raise the heart and soothe the nerves.
  Xiaomi: Sweet and slightly cold, with spleen strengthening, dehumidifying and soothing effects.
  Corn: The world-recognized “golden crop”, cellulose is 4-10 times higher than polished rice and refined flour.
Fiber can accelerate intestinal peristalsis, eliminate factors of colorectal cancer, reduce cholesterol absorption, and prevent coronary heart disease.
Corn can also absorb part of the body’s glucose, which has a relief effect on diabetes.
  Soybeans: Ganpingping has the effects of strengthening the spleen, broadening the middle, moistening, and dissipating water, and can be used as an aid in the treatment of diarrhea, abdominal distension, weak skin, pregnancy poisoning, soreness, swelling, trauma and bleeding.
  Mung beans: sweet and cold, diuretic swelling, neutralize detoxification and cool thirst.
  Cowpea: It has a sweet taste, has the effects of strengthening the spleen, dampness, clearing heat, detoxifying, stopping bleeding, and quenching thirst.
Traditional Chinese medicine cowpea is a food for kidney disease, which can nourish the five internal organs, nourish qi, and nourish meridians.
  Oatmeal: protein is higher than rice and flour 1.
6-2.
2 times, 2-2 more fat.
5 times, and the content of linoleic acid in the fat component of oatmeal is more, which is easily absorbed by the human body, and has the effect of reducing cholesterol in human blood.
Oatmeal has less sugar and is an ideal food for diabetics.
  Buckwheat: Buckwheat contains “chlorophyll” and “rutin” which are not found in other grains. Its vitamin B1 and vitamin B2 are twice as much as wheat and 3-4 times as much as niacin.
The niacin and rutin contained in buckwheat are medicines for the treatment of hypertension. Frequent consumption of buckwheat also has a certain effect on diabetes. External use of buckwheat can also treat sores and pain.
  Barley: Because it is smooth and creamy, it is often eaten with japonica rice. It can also be made into flour for making noodles. It can also be brewed with tea and served with beer.
Barley starch content is slightly lower than rice and wheat, while protein, calcium, B vitamins and other substances are much higher than rice, which has the effect of strengthening the spleen and appetizing, barley malt tastes sweet and warm, and can digest, breathe, and return milk.
Because of its cold nature, those who are physically cold should eat less or not.
  Sorghum: Sorghum is sweet and warm, and has the effect of strengthening the spleen and stomach.
For children with indigestion, take sorghum into the pan and stir-fry, remove the shell and flour, and take 2 to 3 grams each time.
However, sorghum is warm and contains tannic acid with astringent and antidiarrheal effects. It is not suitable for constipation.