The ancient Chinese medical text "Huangdi Neijing·Suwen" proposes the dietary principle of "The five grains are for nourishment, the five fruits for assistance, the five animals for benefit, and the five vegetables for supplementation. When their flavors are combined and consumed, they enrich the essence and benefit the Qi." It also highlights the dominant role of grains in the diet. Let's take a look at the benefits these foods have for the body!
Wheat: Contains calcium, phosphorus, iron, and digestive enzymes like amylase and maltase, as well as abundant Vitamin E. It is an essential nutrient for maintaining the normal functions of the blood, heart, and nervous system. Additionally, regular consumption of wheat can enhance memory and calm the mind.
Millet: Sweet in flavor and slightly cool in nature, it has effects such as strengthening the spleen, eliminating dampness, and calming the spirit.
Corn: As the world-renowned "golden crop," corn contains 4 to 10 times more fiber than polished rice and refined flour. Fiber can accelerate intestinal peristalsis, eliminate factors that cause colorectal cancer, reduce cholesterol absorption, and prevent coronary heart disease. Corn can also absorb some of the body's glucose, helping to alleviate diabetes.
Soybean: Sweet and neutral in flavor, it strengthens the spleen, relieves distension, moistens dryness, and reduces water retention. It can be used as an adjunctive treatment for malnutrition, diarrhea, abdominal bloating, emaciation, gestational poisoning, sores and swellings, and external bleeding.
Mung Bean: Sweet in flavor and cool in nature, it promotes urination to reduce swelling, neutralizes toxins, and has a cooling effect to quench thirst.
Cowpea: Sweet and neutral in flavor, it strengthens the spleen, promotes diuresis, clears heat, detoxifies, stops bleeding, and relieves thirst. Traditional Chinese medicine uses cowpea as a dietary therapy for kidney diseases, able to nourish the five organs, benefit Qi, and regulate the meridians.
Oats: Its protein content is 1.6 to 2.2 times higher than rice and flour, and its fat content is 2 to 2.5 times greater. Furthermore, the fat in oats is rich in linoleic acid, which is easily absorbed by the body and helps lower blood cholesterol. Oats have a low sugar content, making them an ideal food for diabetics.
Buckwheat: Buckwheat contains "chlorophyll" and "rutin," which are not found in other grains. Its Vitamin B1 and Vitamin B2 content is twice that of wheat, and its niacin content is 3 to 4 times higher. Niacin and rutin are both used in medications for treating hypertension. Regular consumption of buckwheat can also be beneficial for diabetes. Externally, buckwheat can be used to treat poisonous sores and swellings.
Barley: Its nature is smooth and lubricious. Its starch content is slightly lower than that of rice and wheat, but its protein, calcium, and B-vitamin content are significantly higher. It strengthens the spleen and stimulates the appetite. Malt is sweet and warm to the stomach, aiding digestion, promoting the downward flow of Qi, and stopping lactation. Due to its cool nature, those with a weak or cold constitution should consume it sparingly or not at all.