Contains fibers medically proven to be useful in lowering cholesterol
Oats,
among other cereals, have the highest medical value for its nutritional value
and health benefits. In a practical application of this medical assessment, the
US Food and Drug Administration (FDA) allows the use of a health statement on
food labels for oatmeal, which explicitly states that it has a positive effect on
the lower risk of coronary heart disease when the body takes advantage of
nutrients in the whole oatmeal without peeling it Especially beta-Glucan
fibers, which are water-soluble fiber, and that it is also beneficial to those
looking for food products that can help reduce body weight.
Oatmeal,
a type of edible grain from the family of plants «Poaceaegrass», a plant
species produces single beans. Wheat, rice, maize, barley and millet, as well
as oatmeal, are included in this category. The name of the oatmeal herb is
«Avena sativa».
-Types of oatmeal:
A range
of suitable oats are available, depending on how they are processed. It should
be noted that although dietary content among these species is relatively
similar, the effects of ingestion on blood sugar are not.
The
reason is that eating less processed oats, such as whole oatmeal or only cut by
steel, takes longer to cook and digest, which means that the rise in blood
sugar after ingestion will be slow, unlike eating oats processed to be easy cooked
and to digest quickly and easily.
-Whole oat groats:
Which
have been cleaned and removed from non-edible plankton. It contains both
Endosperm, Bran, and Germ. Bran is a layer rich in fiber, antioxidants,
minerals and vitamins. It is the core of protein-rich grains and complex
carbohydrates, but has a small proportion of fiber, minerals and vitamins
compared to the crust. The small seed is rich in vitamins, minerals and
proteins.
- Oatmeal cut into steel or cut oat, or Irish oat: oats cut into two or three smaller pieces. The larger the pieces, the longer the cooking time.
- Scottish Oat: A grilled oatmeal that is ready to prepare a meal with a porridge-like texture when cooking.
- Old-Fashioned Oat: Oatmeal, partially steamed, then formed as slices, then dried, to be ready for cooking later.
- Quick Oat: Oats cooked on steam for a longer period, then formed as slices more easily absorb water easily and cooking very quickly.
- High nutritional value:
Oatmeal
is a healthy diet because of its rich content of minerals, vitamins and
essential nutrients. The high nutritional value of oats comes from five main
sources, all concentrated in those small grains. They are: types of minerals,
vitamins, antioxidants, proteins, starchy sugars, healthy fats, and plant
fiber.
Carbohydrates
account for 66% of the weight of any quantity, 15% fiber, beta-glucan for about
one third, unsaturated fat and health accounted for 7%, and protein 17%.
The
relatively high content of oat comes from beta glucan which is a fiber that has
been medically proven to reduce blood cholesterol. Beta glucan is a class of
complex sugars, which turn into a viscous mixture when it interacts with water
and melt in it.
Oats also
come second only to corn among grains in the high content of unsaturated
vegetable fats. The amount of healthy fats in oats is three times that of wheat
grain, for example.
Oats are the only grain type that contains proteins
normally found in legumes, such as soybeans and others. The proportion of
proteins in the nucleus of oats also is 20%, the highest proportion of proteins
compared to the content of proteins in the nucleus of small seed for other
grains such as wheat and others.