Many office workers, upon waking in the morning, drink a large glass of milk, fry an egg, eat some meat slices, grab a fruit, and then rush out the door, feeling that this kind of breakfast is quite nutritious. However, nutrition experts point out that while this combination provides sufficient protein and fat intake, it neglects the intake of carbohydrates.
Nutritionists point out that a scientific breakfast should be a balanced one, with a reasonable structure of protein, fat, and carbohydrates. Among these, carbohydrates are the foundation, a point that many people fail to recognize. In the dietary structure recommended by the Chinese Nutrition Society, the ratio of the caloric values from the three major thermogenic nutrients—protein, fat, and carbohydrates—in a balanced breakfast should be 12:25～30:60. From this, it can be seen that carbohydrates account for the largest proportion. And grain foods are the main source of carbohydrates. Chinese people have traditionally relied on grain foods as their primary source of nutrition. However, with changes in people's tastes and the need to cope with fast-paced lifestyles, grain foods have been neglected. In fact, grain breakfast is the ideal nutritional breakfast for people of all ages in modern families. Grains are rich in carbohydrates, protein, and B vitamins, and also provide a certain amount of inorganic salts. The fat content in grains is low, about 2%. Different grains have their own unique nutritional characteristics. Compared to other carbohydrates, grains are characterized by low fat, low cholesterol, and sustained energy release.
Common grain foods include barley, corn, oats, rice, and wheat. When choosing breakfast, if people make these foods or foods containing these ingredients the main part of their meal, they will get more comprehensive and better-structured nutrition.