Although the calories are not low compared with rice flour, oat not only has a slightly higher protein content, but also has a slightly higher fat and dietary fiber than other cereals, but has a slightly lower starch content. But a few percentage points less starch content is not the main advantage of oats. Protein content is high, dietary fiber content is high, tissue structure is compact, and β -glucan brings high viscosity. These factors work together to make oats as a staple food digest and absorb slowly, feel full and increase blood sugar slowly after meals. Therefore, using them as staple food can help people control blood sugar, and it is also very suitable for people who lose weight.

Of course, the so-called slow digestion is not indigestion. Most nutrients can still be released slowly and gradually absorbed by the human body. If food like rice flour is digested too fast, blood sugar will rise wildly after half an hour, which will promote the synthesis of triglycerides (meaning that the body is easy to get fat); After three hours, blood sugar drops, and people are hungry again, which is not conducive to controlling the food intake of the next meal.

For intact oats (naked oats), its dense structure can already ensure a slow digestion speed. If oats are processed into fast food products, their dense structure is destroyed, and then β -glucan is mainly used to slow down digestion and absorption. Therefore, when choosing oatmeal products, it is advisable to choose products with high β -glucan content.