Many office workers got up in the morning, drank a large glass of milk, fried an egg, and ate some meat slices. They tossed a fruit and rushed out of the house. It felt like the breakfast was good. However, nutrition experts point out that with such collocations, protein and fat intake is sufficient, but carbohydrate intake is ignored.
Nutritionists point out that the scientific breakfast should be a well-balanced breakfast. The amount of protein, fat, and carbohydrates should be a reasonable structure. Among them, carbohydrates are the basis. Many people do not realize this. In the dietary structure recommended by the China Nutrition Society, the ratio of the heat production values ​​of the three major heat-producing nutrient proteins, fats, and carbohydrates in a reasonable breakfast nutrition structure should be between 12:25 and 30:60. It can be seen that the proportion of carbohydrates in it is the largest. The cereals are the main source of carbohydrates. The Chinese people have been using cereals as their main source of nutrition. But with the changes in people's tastes and the need to deal with fast-paced life, cereals have been ignored. In fact, the breakfast cereal is the ideal nutritious breakfast for people of all ages in modern homes. Cereals are rich in carbohydrates, proteins and B vitamins, but also provide a certain amount of inorganic salts. The fat content in cereals is low, about 2%. Different grains have their own different nutritional characteristics. Compared to other carbohydrates, cereals contain low fat, low cholesterol, and long-lasting energy release.
Common cereals include barley, corn, oats, rice, wheat, etc. When people choose breakfast, using these foods or foods containing these food ingredients as the main content of breakfast, the nutrition obtained will be more complete and the structure will be more reasonable.
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