Eating fermented coarse grains is more nutritious and healthy
From the nutritional point of view, cornmeal, sorghum noodles, soba noodles and other coarse grains are re-nutrient after fermentation.
After fermentation, coarse grains contain a variety of B vitamins in addition to protein, carbohydrates and lipids.
B vitamins are essential nutrients for fatigue relief and are especially beneficial for people with chronic fatigue syndrome.
The lack of vitamin B1 in the human body will be weak. The lack of vitamin B2 will cause muscle weakness, and the endurance will decrease, which will easily cause fatigue.
銆€銆€The insoluble fiber in the coarse grain is expected to decompose to some extent and absorb some of the internal minerals, especially calcium, iron, zinc and other elements.
After yeast fermentation, yeast can promote the activity of certain enzymes (such as phytase), and the absorption of minerals such as calcium, iron and zinc is improved, thereby promoting the absorption of internal minerals.
Therefore, for some scholars, while eating coarse grains, it is possible to properly supplement the combination of vitamins and trace elements, as long as the coarse grains are fermented.
銆€銆€Due to the decomposition of phytic acid or cellulose, it is degraded into small molecular substances that are easily digested and absorbed after fermentation, which can improve the taste, enhance digestion and stimulate absorption, thereby eliminating the unfavorable factors in the coarse grains.
Therefore, while eating fermented coarse grains, there is no need to supplement vitamins and trace element mixtures.
At the same time, it is expected that the burden on the discharge of nitrate by the fiber will be correspondingly reduced, and it will not cause bloating and indigestion.
Children and the elderly, as well as some patients with high blood pressure diseases, or those with weaker rehabilitation functions will be more suitable.
銆€銆€After the coarse grain is fermented, the cellulose and phytic acid contained therein are reduced, and the long-term consumption and the absorption of the protein are not hindered, resulting in damage to muscles, heart and other functions, and reducing immunity.
銆€銆€The fermentation process of coarse grains is the same as that of white noodles. There are also many practices, such as baking cakes, steamed stuffed heads, steamed buns, steamed buns, etc., and can also be used to make various coarse grains.