Whole grains also have “medicinal properties”

Humans cannot live without grain. Modern people, whose palates have grown accustomed to refined rice and flour, are now turning to whole grains—corn, millet, barley... Each grain is composed of a seed wrapped in layers. The outer layer contains abundant protein, vitamin B, and minerals; the germ holds rich fatty acids and proteins. Compared to refined rice and flour, whole grains are more nutritious. Beyond that, whole grains offer unique therapeutic benefits.
Wheat: Contains calcium, phosphorus, iron, and digestive enzymes like amylase and maltase. Rich in vitamin E, it is essential for maintaining normal function of blood, heart, and nerves. Regular wheat consumption enhances memory and calms the heart.
Millet: Slightly cold and sweet, it strengthens the spleen, removes dampness, and calms the spirit.
Corn: Universally known as the “golden crop.” Its fiber content is 4–10 times higher than refined rice and flour. Fiber accelerates intestinal movement, eliminates colon cancer risk factors, reduces cholesterol absorption, and prevents coronary heart disease. Corn can also absorb part of the body’s glucose, helping alleviate diabetes.
Soybeans: Sweet and neutral in nature, they strengthen the spleen, broaden the middle energizer, moisturize, and eliminate water retention. They assist in treating malnutrition, diarrhea, abdominal distension, weakness, pregnancy toxemia, abscesses, swelling, and external bleeding.
Mung beans: Sweet and cold in nature, they promote urination, reduce swelling, neutralize toxins, and cool and quench thirst.
Green beans: Sweet and neutral in nature, they strengthen the spleen, remove dampness, clear heat, detoxify, stop bleeding, and relieve 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 is 1.6 to 2.2 times higher than rice and flour, fat content 2 to 2.5 times higher. Oats contain abundant linoleic acid, easily absorbed by the body, lowering blood cholesterol.
Oats have low sugar content, making them ideal for diabetics.
Buckwheat: Contains chlorophyll and rutin—substances not found in other grains. Vitamin B1 and B2 levels are twice those of wheat; niacin content is 3–4 times higher. Both niacin and rutin are effective treatments for hypertension. Regular buckwheat consumption benefits diabetes, and topical application treats boils and swelling.
Barley: Slippery in nature, so it is often eaten with glutinous rice. It can be ground into flour for cakes or noodles. It can also be brewed into tea or beer. Barley’s starch content is slightly lower than rice and wheat, but its protein, calcium, and B-complex vitamins far exceed those of rice. It strengthens the spleen and stimulates appetite. Barley sprouts are sweet and warm, aiding digestion, relieving gas, and promoting lactation. Due to its cooling nature, those with weak constitutions should eat sparingly or avoid it.