The term 'five grains' in modern times generally refers to grains and beans, such as rice, grains, wheat, beans, and other miscellaneous grains. The nutritional components of grains are mainly carbohydrates, followed by plant proteins, and the fat content is not high. Ancient medical practitioners believed that grains could nourish the true qi of the five organs. In 1997, the Chinese Nutrition Society adopted the first article of the "Dietary Guidelines for Chinese Residents", which states that "food should be diverse, with grains as the main source". It emphasizes that people's daily essential energy and protein should be mainly supplied by grains, which are the main and fundamental source of nutrient intake.

Mix coarse and fine grains and eat some coarse grains

The rice and flour we eat in our daily lives are called fine grains, while corn (flour), millet, sorghum, beans, and potatoes are called coarse grains. Coarse grains are particularly rich in trace elements and vitamins, with corn, potatoes, and other coarse grains containing a high amount of dietary fiber. Nutritionists believe that eating coarse grains at least three times a week can be beneficial for health, as well as promote a healthier digestive system and increase appetite. Among them, coarse grains contain abundant nutrients. Oats are rich in protein; Xiaomi is rich in tryptophan and carotenoids; Beans are rich in high-quality protein; Sorghum is rich in fatty acids and iron; Potatoes contain carotenoids and vitamin C.

Complementary nutrition of omnivorous grains

Minor grains contain more starch and protein, mainly including crops such as sorghum, foxtail millet, buckwheat, oats, barley, foxtail millet, coix seed, as well as beans, mung beans, adzuki beans, fava beans, peas, cowpeas, adzuki beans, black beans, etc. The research on China's medium and long-term food development strategy shows that small grains should account for 20% of the food supply to countrymen.