Australians love to buy these super healthy foods, but 99% of the Chinese don't understand them...
It is said that "food is the most important thing for the people". When many Chinese come to Australia, they have the habit of going to the supermarket to buy ingredients and go home to cook their own dishes.
However, there are a wide variety of goods in Australian supermarkets. Due to language, eating habits and other reasons, many Chinese still have a blank understanding of the food sold in most Australian supermarkets, and they have missed many healthy and low-priced delicacies.
Previously, the Australian Micro News had done a "popular science" topic on these common vegetables in Australian supermarkets, but not well understood by the Chinese (click to see me: recently, these most nutritious seasonal fruits and vegetables in Australia have been on the shelves! However, many Chinese do not understand...)
Today, Xiao Bian will take you to understand,
These healthy cereals sold in Australian supermarkets,
including its properties, practices and flavors,
So the next time you hang out with Woolworths and Coles,
There are more healthy options!
To say that the most "favored" new cereal in the last 20 years is Chia Seeds (or Chia Seeds).
This "native" Latin American seed, which looks like black sesame, is said to be the favorite of the ancient Maya. It is rich in iron and folic acid, two essential nutrients for human body, 20% Omega3 unsaturated fatty acid, 37% dietary fiber and 20% protein, which is one of the most ideal grains to replace meat!
Because chia seeds are small in size, high in nutrition, 12 times in water, light in taste, strong in plasticity and other factors, they can also help digestion, increase satiety, and supplement the daily necessary protein, Omega3 and calcium, which are very suitable for people in the weight loss period.
In addition, the practice of chia seeds is also varied.
The simplest is to eat directly: use its thickening technique to soak water, soak yogurt, soak juice, and thicken the soup.
Because chia seeds have no special flavor and can be perfectly integrated into any food, you can also eat them like this:
Can be added to salads, oatmeal and milkshakes:
To make pancakes:
In short, the variety of Chia seeds are absolutely necessary for you to visit the supermarket!
We Chinese may confuse it with soybeans, but in fact chickpeas have been a staple of many Westerners for centuries.
Chickpeas are rich in protein (and all high-quality globulin), as many as 18 kinds of amino acids, and rich in a variety of nutrients and trace elements, such as calcium, zinc, magnesium, phosphorus, iron and so on.
In particular, chickpeas contain up to 350 mg of calcium and 320 mg of phosphorus per hundred grams, which is higher than most beans, and the iron content is 47 mg, which is 90% higher than other beans.
In addition, chickpeas are also rich in vitamin C, B1, B2 content up to 12 mg, dietary fiber content is higher than other beans, but also an ideal substitute for eggs, suitable for people with egg allergies.
In short, in the West, chickpeas have the title of "the king of beans.
The most common practice of chickpeas is hummus, the production method is as follows:
1. Put the boiled chickpeas into the blender together with the ice cubes, preferably slowly adding the ice cubes. Use ice cubes to make the hummus taste firmer;
2, wait until the chickpeas into mud, add sesame paste, to slowly pour. Stirring is then continued until the whole mixture is very smooth;
3. Add fine white salt and lemon salt and stir for another 2 minutes;
4. Finally, add corn oil and stir.
Chickpeas can also be used to mix salads, make snacks, and even ferment into soy milk. You can go to the supermarket and go home to dig!
Flaxseed is a great source of soluble fiber, which lowers cholesterol.
These seeds also contain omega -3 fatty acids, which are very good for the brain as well as the eyes. Studies have shown that it is also an excellent anti-cancer food.
Small flax seeds are perfect for adding whole foods. When eating, you chew thoroughly to help digestion and get the nutrients that flaxseed can provide.
In addition to being added to oats and yogurt, flaxseed can also be added to rice without affecting the taste and increasing nutrition.
Lentils are a small but nutritious member of the legume family. Not only do lentils help lower cholesterol, but they also have special benefits in controlling blood sugar disorders.
Widely loved by fitness bodybuilders.
It also provides B vitamins and protein, and contains almost no fat. Lentils can easily absorb the delicious taste of other foods and seasonings.
Australians prefer to add it to a variety of soups and dishes, or used to mix salad.
5.Kidney Beans 芸豆
Kidney bean is a legume native to Central America and Mexico. It is mainly composed of carbohydrates and fiber. It is a good source of protein.
This kind of bean looks like red bean, but it doesn't have the sweet taste of red bean and has the fragrance of some vegetables.
Dessert may not be very good, but it is better to make it salty. Kidney beans can be used for cooking, stewing, and even canned.
Weight loss people are already very familiar with buckwheat, which can be used as a substitute for rice or made into porridge.
Buckwheat protein is rich in lysine, iron, manganese, zinc and other trace elements than the general grain rich. Traditional Chinese medicine believes that buckwheat has the effect of invigorating spleen and replenishing qi, appetizing and wide intestines, and eliminating food and stagnation.
There are a lot of buckwheat cooking, buckwheat rice, buckwheat bread, black bean buckwheat black rice milk, buckwheat corn mung bean porridge, are health care to share.
Gusmi is a staple food from the Mediterranean. It is not a grain. It is a combination of coarse grain wheat and water. It tastes more like pasta.
Whole-grain gusmi helps the body absorb the daily fiber it needs. Gusmi is very mild in taste, salty and sweet in practice are very suitable.
Oats are an important source of vitamins, minerals, fiber and antioxidants. Studies have shown that oats have many benefits, including lowering blood sugar levels and the risk of heart disease.
There are many choices of oats on the Australian shelves, including quick-boiled or instant oats, as well as different flavors of oats.
Barley is rich in fiber, potassium, folic acid and vitamin B6. It is an excellent source of fiber, which helps reduce the total amount of cholesterol in the blood, thereby reducing the risk of heart disease.
Barley is a versatile grain with a nutty flavor and a pasta-like texture.
The most familiar barley practice in China is barley tea. Australians like to mix it in salads.
Quinoa is one of the most popular health foods in the world. It is gluten-free, high in protein and contains all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
After introducing so many healthy foods, is it already on the way to the supermarket?
Coarse grains are rich in insoluble cellulose, which is conducive to ensuring the normal operation of the digestive system.
It works synergistically with soluble fiber and reduces the concentration of low-density cholesterol and triglycerides in the blood;
Increase the retention time of food in the stomach, delay the rate of glucose absorption after meals, and reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases.
Medical research also shows that cellulose helps to resist gastric cancer, colorectal cancer, breast cancer, ulcerative colitis and other diseases.
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