The invention relates to whole nutritive primary-taste porridge by using plumules as a core, and a making method of the whole nutritive primary-taste porridge. The whole nutritive primary-taste porridge is made from the following raw materials in parts by weight: 30-90 parts by weight of glutinous rice, 2-12 parts by weight of sprouted chickpeas, 2-8 parts by weight of sprouted mung beans, 12-24 parts by weight of diced carrots, 12-36 parts by weight of sprouted brown rice, 20-80 parts by weight of glutinous corn, 6-24 parts by weight of fructo-oligosaccharide, 1-10 parts by weight of oat fibers, 1-10 parts by weight of starch, 1-10 parts by weight of konjac powder, 0.1-1 part by weight of corn germ powder, 0.01-0.025 part by weight of sucrose fatty acid ester, 0.01-0.1 part by weight of D-sodium ascorbate and 800-950 parts by weight of purified water. According to the whole nutritive primary-taste porridge disclosed by the invention, gamma-aminobutyric acid is enriched in the productnamely the whole nutritive primary-taste porridge, the raw materials of corn germs, the sprouted brown rice, the sprouted mung beans, the chickpeas, the glutinous rice, carrots, corn, the oat fibers and the like are screened, and the whole nutritive primary-taste porridge is processed and cooked; and besides, a food grain food material autologous stabilizing system is used, and the whole nutritiveprimary-taste porridge is reasonable in compatibility, and rich in flavor, and is suitable for all consumption crowds and suitable for old people and young people.