Coarse grains are relative to fine grains such as refined rice and white flour, mainly including corn, purple rice, sorghum, oats, buckwheat, wheat bran and a variety of dry legumes, such as soybeans, green beans, adzuki beans, mung beans, etc. in cereals. Generally moderate consumption of coarse grains is not a problem, but long-term single consumption of coarse grains or excessive consumption will have a bad effect on the body. The carbohydrate content of coarse grains is lower than that of fine grains, and the dietary fiber content is high, so it is easier to produce a sense of satiety after consumption, which can reduce the caloric intake. The general population can be consumed, and moderate consumption is good for the body. Long-term consumption of only coarse grains, easy to cause nutritional deficiencies, focusing on collocation of consumption, moderate consumption. The Dietary Guidelines for Chinese Residents recommends a daily intake of 50-100g of coarse grains and whole grain products per person. In addition, the consumption of coarse grains should be gradual increase, a sudden increase or decrease in the amount of coarse grains eaten, will cause intestinal reactions. The fiber in the coarse grains need to have enough water to protect the normal digestion of the gastrointestinal tract, after eating coarse grains, it is recommended to drink more water to promote digestion.