粗粮对身体的益处已被大家所熟知,但并不是人人都适合吃粗粮。选择适合自己的粗粮,才能达到养生保健的目的。粗粮最好蒸着吃在烹调方法上,粗粮最好用蒸的方法。油炸、煮粥等都会不同程度地损害粗粮的健康特性。粗粮富含多种保健成分和膳食纤维,脂肪含量很低,也没有糖和盐。如果用油炸的方法烹调,就会吸收大量脂肪,同时损失粗粮中的不饱和脂肪酸、维生素等营养成分。把粗粮熬软烂是误区许多人觉得粥清淡健康,又好消化,特别适合糖 The benefits of whole grains to the body have become known to all, but not everyone is suitable for eating whole grains. Choose their own coarse grains, in order to achieve the purpose of health care. Coarse grains are best steamed eat cooking methods, coarse grains is best to use steaming method. Fried, porridge, etc. will be to varying degrees, damage the health characteristics of coarse grains. Rough grains are rich in a variety of health-care ingredients and dietary fiber, with low fat content and no sugar or salt. If fried, it will absorb a lot of fat, while loss of coarse grains in the unsaturated fatty acids, vitamins and other nutrients. To coarse grains rotten rotten is the error Many people think porridge light and healthy, and good digestion, especially for sugar