When it comes to oatmeal, my first impression of it is that it has a strong sense of fullness, followed by being soaked with milk, which is very delicious. I believe many friends will have similar ideas with me. Time magazine in the United States once made a selection of "Top Ten Healthy Foods", among which oats ranked fifth and the only cereal ingredient on the list.
We usually say "oatmeal", which refers to all kinds of oatmeal sold in supermarkets. In addition, there is a kind of food called "oat kernel". What is the difference between it and the oats we usually eat? Today, Lazy Meow will talk to you about this topic. Let's take a look:
What's the difference between oat kernels and oats?
The raw material of oat kernel is skin oat, which needs to be sorted by fan, washed by water, steamed, dried and other steps to separate the outer shell and fluff of skin oat, thus obtaining oat kernel. Oats (flakes) are made of naked oats, which are shelled and then ground into flakes with different thicknesses.
From the perspective of preparation method, the raw material of oat kernel is skin oat, which is made by shelling, fluff removal and other steps. The raw material of oats is naked oats, which are made by shelling, grinding and other steps.
The appearance of oat kernels is somewhat similar to that of rice grains, with light yellow color, full grains, uniform size and a glossy look. Oats (slices) are flat and thin, with milky white color and yellow in white, and the diameter is similar to that of soybeans, which will feel a little fragmented.
From the appearance, oat kernels are pale yellow granules with uniform size; Oatmeal is a milky flat sheet with a little fragmentary feeling.
Oatmeal kernels are often used to cook porridge or steamed oatmeal rice, which has a rough taste, a slightly rough taste, a tough taste and a unique fragrance of miscellaneous grains. Oats (slices) can be made in a variety of ways, such as soaking in yogurt, soaking in milk, boiling in water, and making oatmeal snacks, which are thick in texture and sticky in taste.
04 Different nutrition
In the processing of oat kernels, only the hard shell and fluff on the surface are removed, and the processing degree is relatively simple, so there is less nutrient loss, which is rich in B vitamins, protein, folic acid and other nutrients. Oats (slices) are mostly finely processed, and there is a lot of nutrient loss. Some of them will add extra substances such as sugar during the processing.
From the nutritional point of view, oat kernel belongs to rough food, with comprehensive nutrition; Most oats belong to refined food, with more nutrient loss and less nutritional value than oat kernels.
If we simply consider from the nutritional point of view, natural oat kernels are better, but many friends can't get used to the thick and astringent taste of oat kernels. If comprehensive nutrition and taste are considered together, you can choose raw oats or fast-cooked oats in oats (slices), which are suitable for more people and have higher nutritional value than instant oats or snack oats.