The previous article wrote how to transform the staple food. The core measures are inseparable from the word "coarse grains". However, these measures are mainly aimed at adults or older children, and are different for infants and young children. Infants and young children''s diets generally do not advocate ingesting more dietary fiber, especially cellulose in cereals. One-sided emphasis on coarse grains rich in dietary fiber will not only burden the weak intestinal function of infants and young children, but also interfere with the absorption of important minerals such as iron and calcium. So, how do infants and young children transform the staple food of milled rice and noodles to improve the nutrition of staple food?

　　First, use fortified grains to make staple food. For example, use fortified flour to make small buns, small rolls, small buns, etc. Fortified flour refers to wheat flour specially added with “7+1” nutrients according to the unified deployment of the National Public Nutrition and Development Center. The so-called "7" refers to vitamin B1, vitamin B2, niacin, folic acid, iron, zinc and calcium, a total of seven kinds of nutrients that must be added; "1" refers to the nutrients added by each manufacturer''s root condition-vitamin A . Compared with ordinary flour, the nutrients of fortified flour are more comprehensive. Pasta made from fortified flour has higher nutritional value. The content of iron, calcium, and zinc in ordinary steamed buns is very low, so it is not a good source of minerals for children, but steamed buns made of fortified flour are different, and can be used as a good source of minerals for young children. It can prevent iron deficiency anemia and deficiency. Calcium and zinc deficiency play an important role. In fact, eating nutrient-enhanced staple food is an important measure to improve nutritional status. Consumers can buy fortified flour in the supermarket, or they can buy children''s food made of fortified flour for children, such as Longfeng Xiaoman, etc., which is very convenient. In addition to fortified flour, fortified rice is also available. You can use rice fortified with multiple nutrients to make rice for young children.

　　Secondly, when making the staple food, add vegetable powder or vegetable juice to the flour (dough), such as spinach, carrots, pumpkin, potatoes, etc. Now, many baby rice noodles are added with various vegetable powders to improve nutrition. In fact, these vegetable powders or vegetable juices can also be added to the flour. In this way, the nutrition of the staple food can be improved, which has the nutritional value of vegetables, which is undoubtedly more valuable for children who do not like vegetables. Some food manufacturers (such as the Longfeng Group, which has been improved above) have already launched such children''s staple food mixed with vegetable juice.

In addition to the above two "modern" measures that rely on the food processing industry, there are two very traditional methods that can be used to transform the staple food of young children. One is fermentation. Because yeast itself is rich in various vitamins and minerals, it is an important "nutrient source", so the steamed buns and bread after fermentation are more nutritious than non-fermented pasta such as flatbread and noodles. At the same time, fermentation also changes the structure of various macromolecular nutrients in the flour, making it easier to digest and absorb, which can be said to be a double benefit. Therefore, it is recommended that children''s staple food should be the best fermenter. The second is the addition of bean and vegetable fillings, that is, bean paste, jujube mud, vegetable, etc., to make the main food more diverse and more comprehensive in nutrition. Because of its various flavors, such measures to improve the nutrition of staple foods are often the easiest to be accepted by young children.

　　All in all, it is a very wrong behavior to give white rice, white buns, white bread and other nutritious staple foods to infants for a long time. Wise parents should actively take measures to choose appropriate products to transform the child’s staple food and increase the nutritional supply of their staple food.