Whole Grains and Legumes Also Have "Medicinal Properties"
Humans cannot live without grains. Modern people whose palates are spoiled by refined rice and flour now turn to whole grains—corn, millet, barley, etc. Each grain is a seed wrapped in layers: the bran layer is rich in protein, vitamin B, and minerals; the germ contains abundant fatty acids and proteins. Compared to refined grains, whole grains are more nutritious. Beyond nutrition, whole grains offer unique therapeutic benefits.
Wheat: Contains calcium, phosphorus, iron, and digestive enzymes like amylase and maltase. Rich in vitamin E, essential for normal function of blood, heart, and nerves. Regular consumption enhances memory and calms the heart.
Millet: Sweet, slightly cold in nature. Benefits include strengthening the spleen, removing dampness, and calming the spirit.
Corn: Known worldwide as the "golden crop." Fiber content 4–10 times higher than refined rice and flour. Fiber accelerates intestinal movement, eliminates colorectal cancer risk factors, reduces cholesterol absorption, and prevents coronary heart disease. Corn can absorb some glucose in the body, helping alleviate diabetes.
Soybeans: Sweet and neutral in nature. Benefits include strengthening the spleen, relieving bloating, moisturizing, and reducing swelling. Useful for treating malnutrition, diarrhea, abdominal distension, weakness, pregnancy-induced toxemia, boils, wounds, and external bleeding.
Green beans: Sweet and cold in nature. Benefits include strengthening the spleen, eliminating dampness, clearing heat, detoxifying, stopping bleeding, and relieving thirst.
TCM uses green beans as a dietary remedy for kidney disease, capable of nourishing the five zang organs, boosting qi, harmonizing meridians.
Oat: Protein content 1.6–2.2 times higher than rice and flour; fat content 2–2.5 times higher. Its fat includes abundant linoleic acid, easily absorbed by the body, lowering blood cholesterol.
Oat has low sugar content, making it ideal for diabetic patients.
Buckwheat: Contains chlorophyll and rutin—unique compounds not found in other grains. Vitamin B1 and B2 content is twice that of wheat; niacin content 3–4 times higher. Both niacin and rutin are effective treatments for hypertension. Regular buckwheat consumption benefits diabetes. Topical use treats abscesses and swellings.
Barley: Slippery in nature, commonly eaten with glutinous rice. Can be ground into flour for cakes or noodles. Also brewed into tea or beer. Barley starch content is slightly lower than rice and wheat, but protein, calcium, and B vitamins far exceed rice. Benefits include strengthening the spleen and stimulating appetite. Barley malt is sweet and warm, aiding digestion, reducing gas, and promoting lactation. Due to its cooling nature, those with cold constitution should eat sparingly or avoid it.