Staple food, are you eating it right?

Food is the most important thing for people, and staple food is an indispensable part of people's dining table. However, are you eating the right staple food?

Staple food, as the name implies, is the main food in our daily life. The carbohydrates it provides are the main source of energy. It is also an important source of B vitamins, minerals, dietary fiber and protein. It can also reduce the intake of animal food and fat, and plays an important role in reducing the risk of chronic diseases such as type 2 diabetes, cardiovascular disease, obesity and tumors.

Due to differences in eating habits and regions, there are large differences in the staple food intake of Chinese residents. Northerners prefer noodles, while southerners prefer rice. Although noodles can be made into noodles, steamed buns and other foods, and rice can be made into rice, rice noodles and other foods, the raw materials are still rice and noodles, which has led to the monotony of staple food.

When the staple food (mainly rice and noodles) is eaten too much and monotonously, it is easy to lack vitamins and trace elements, and excessive fat accumulation, leading to a high incidence of chronic diseases such as diabetes, hypertension, and fatty liver. Therefore, we need to know that in addition to rice and noodles, the staple food family has a large number of other members.

Whole grains. Refers to grains that have not been refined or have been milled but still retain the endosperm, germ, bran and endosperm components of complete grains. Common types include: wheat, barley, millet, corn, oats, buckwheat, sorghum, brown rice, coix seeds, etc. Compared with refined grains, whole grains are rich in dietary fiber, B vitamins, minerals, unsaturated fatty acids, plant sterols, and plant compounds such as phytic acid and phenols. As long as they are processed properly, common types of grains are a good source of whole grains and provide abundant energy for the human body.

Miscellaneous beans. Miscellaneous beans are high in B vitamins and rich in minerals such as calcium, potassium, and magnesium. Miscellaneous beans include red beans, kidney beans, mung beans, peas, chickpeas, broad beans, etc. The protein content is about 20%, and the lysine they are rich in is what cereal proteins lack. Therefore, eating them with cereal foods can better play the role of protein complementation.

Potatoes. Potatoes, sweet potatoes, taro, yam and other potatoes. The vitamin C content in potatoes is higher than that in cereals, and can even be comparable to that in some fruits. Eating them is very helpful to the human body. For example, sweet potatoes are rich in carotene and dietary fiber, which can promote intestinal peristalsis and prevent constipation; potatoes have a high potassium content and are suitable for people with high blood pressure. Therefore, eating them with other staple foods can better promote absorption.

Today, with more and more menus, our staple food seems monotonous. In addition to rice and flour, the staple food we eat every day should also include many other foods. Only by eating and matching them properly can we enrich the menu and keep us healthy.