The invention discloses a food additive capable of alleviating dietary bias. The food additive consists of the following raw materials in parts by weight: 100-150 parts of corn fibers, 200-300 parts of wheat fibers, 40-70 parts of soybean lecithin, 4-8 parts of rice beans, 2-5 parts of jujube kernels, 0.5-1 part of locust bean gum, 2-5 parts of perilla fruits, 4-8 parts of coix seeds, 2-5 parts of almonds, 0.8-1.5 parts of semen pruni, 5-9 parts of mulberry leaves, 0.5-1.5 parts of molecular distillation type glyceryl monoaliphatic ester, 1-2 parts of sucrose ester, 1-4 parts of bamboo leaves, 1-4 parts of eucommia ulmoides leaves, 3-6 parts of chrysanthemums, 2.5-4 parts of dried ginger, 2.5-4 parts of licorice roots, 5-10 parts of fried hyacinth beans, 5-10 parts of fried malt, 15-20 parts of radish seeds, 3-6 parts of endothelium corneum gigeriae galli, 4-8 parts of perilla leaves, 6-10 parts of Chinese yam peel, 3-6 parts of dried pumpkin peel and dried orange peel, 3-6 parts of fingered citron and 5-10 parts of lilies. The food additive disclosed by the invention achieves the purposes of comprehensively regulating a dietary structure, balancing diet, rationalizing nutrition, comprehensively regulating the functions of human bodies and promoting health.