The nutritional value of grain coarse grains
The nutritional value of coarse grains is very high. Everyone usually eats grain coarse grains such as millet, corn, sorghum, oats, buckwheat, wheat bran, and various dry beans such as soybeans, red beans, mung beans, and black beans. It is usually solid. If you make cereals into a drink and you change from eating cereals to drinking cereals, you will feel refreshed. Not only can you retain nutrients that are beneficial to human health in cereals, but consumers can also taste better. Drink more easily and absorb more easily.
1, rice
Rice is a basic food supplemented with nutrients. In addition to being rich in carbohydrates, it also contains protein, fat, vitamins and 11 minerals. The protein in rice is mainly rice protein, and the composition of amino acids is relatively complete, which is easy for the human body to digest and absorb. Can provide more comprehensive nutrition for the human body, known as "the first of the grain."
2, corn
Corn, also known as Baogu, sticks, and maize, has high nutritional value and health care value, and contains various nutritive and health-care substances such as fat, lecithin, cereal alcohol, vitamin E, carotene, vitamin B1, and vitamin b2. More than 50% of the fat is linoleic acid. It is a health product in coarse grains and is known as "gold cereal." In addition, the vitamin content in corn is very high, which is 5 to 10 times that of rice and wheat. The riboflavin and other nutrients contained in corn are very beneficial to the human body.
3, wheat
Wheat is a staple food for people in northern China. It has high nutritional value. Its main components are carbohydrates, proteins, amino acids (gluten) and b vitamins. Wheat contains about 75% of carbohydrates, and protein accounts for about 10%. It is a supplement to calories. And an important source of plant protein.
4, millet
Millet, also known as millet, ancient name of the Valley, also known as beam, is one of the ancient Chinese "grains", is also one of the most favorite food in northern China. Millet is rich in fats, 7.8 times that of rice, and is mainly unsaturated fatty acids; contains a large amount of vitamin e, 4.8 times that of rice; high fiber content, 2 to 7 times that of rice; contains high potassium and low sodium The ratio of potassium to sodium is 9:1, while that of millet is 66:1; the amount of iron is high, which is twice that of rice, and the amount of phosphorus is also 2.3 times that of rice.
5, buckwheat
Buckwheat is also called triangle wheat, buckwheat, and flower pods. Its protein is rich in lysine. Trace elements such as iron, manganese, and zinc are also richer than ordinary grains. Dietary fiber is 10 times more than regular refined rice. Buckwheat contains more than 70% of carbohydrates, 10.8% to 11.5% of protein, 2.5% to 3% of fat, 1.3% of vitamins. It also contains more than 10 kinds of minerals such as calcium, phosphorus, iron and potassium. Both rice and flour are high and it is a good general food.
6, oats
Oats are buckwheat, commonly known as rye and wheat, and are low-sugar, high-protein, high-fat, and high-energy foods. A variety of high-quality nutrients, high-quality oats in the protein content of 15.6%, rich in the body's 8 kinds of amino acids, fat, iron, zinc and so on. The linoleic acid content of oats is extremely rich, accounting for 35% to 52% of all unsaturated fatty acids. Rich in calcium and vitamins, the content of b vitamins ranks first among all kinds of cereals, especially vitamin b1. Furthermore, oats are the only crop in the grain that contains saponins (the main component of ginseng), which regulates the body's gastrointestinal function and lowers cholesterol. In addition, oats are rich in two important dietary fiber: soluble fiber and non-soluble fiber.
It can be seen that whole grain grains are not only rich in protein, carbohydrates, minerals, etc., but also contain certain trace elements such as iron, magnesium, zinc, selenium, etc., and their content is more than that of fine grains. These trace elements are harmful to human health. The value is quite large, and the content of potassium, calcium, vitamin e, folic acid, and bioflavonoids in coarse grains is richer than that of fine grains.
IV Infusion:
Intravenous simply means "within vein" (or "inside the vein"). Therapies administered intravenously are often included in the designation of specialty drugs. Intravenous infusions are commonly referred to as drips because many systems of administration employ a drip chamber, which prevents air from entering the blood stream (air embolism), and allows an estimation of flow rate.
Intravenous therapy may be used to correct electrolyte imbalances, to deliver medications, for blood transfusion or as fluid replacement to correct, for example, dehydration. Intravenous therapy can also be used for chemotherapy.
Compared with other routes of administration, the intravenous route is the fastest way to deliver fluids and medications throughout the body. The bioavailability of the medication is 100% in IV therapy.
Intravenous infusions are fluid solutions administered through a vein. There are numerous different types of solutions available, but they can be broken down into simple categories depending on the function they serve. Some replace lost fluids, and others provide nutrients, replace lost blood, and deliver medications.
One of the most common uses for intravenous infusions is to replenish fluids lost through dehydration. These infusions often contain normal saline solution, a combination of sterile water and sodium chloride. This solution is known as an isotonic crystalloid, or a solution that contains the same amount of electrolytes as plasma in the body. It is used in cases of moderate to severe dehydration, such as that caused by vomiting or diarrhea, when replacing the fluids quickly is vital.
When a patient`s gastrointestinal tract is compromised and nutrients cannot be absorbed - or eating can worsen the condition - intravenous infusions called total parenteral nutrition may be given. These solutions contain a mix of sterile water, electrolytes, sugar, proteins, fats, and other nutrients, depending on the needs of the patient. Diseases and disorders that commonly require total parenteral nutrition include late stages of Crohn`s disease, obstructive bowel disorder, and ulcerative colitis.
Intravenous infusions are also used to deliver medication directly to the blood stream. Certain medications, such as intravenous immunoglobulin, a type of antibody, can only be given through the vein. Other medications, such as certain narcotic pain relievers, are given intravenously because the method allows them to they work faster than when taken orally. Chemotherapy for treatment of cancer is also typically given intravenously.
When performed by a medical professional, intravenous infusions are typically safe. The most common reaction is mild pain and redness at the site of the injection, although different medications may cause different side effects. Any time the skin is punctured, there is a risk of infection. Having a medical professional, typically a nurse, monitor the intravenous infusion and change the injection site when irritation is evident can help prevent complications.
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