Oatmeal is a nutritious food. It has a high protein content, which is twice as much as ordinary wheat flour. Among the fats it contains, 80% are unsaturated fatty acids (good fats), and the content of linoleic acid is also very high, which can play a role in lowering blood pressure, lowering cholesterol, and reducing the chance of heart disease.

The content of phosphorus, iron, calcium and other minerals in oats is the highest among all grain crops; the content of vitamin E is much higher than that of rice and wheat; and the content of soluble cellulose reaches 6%, which is 7 times that of rice and wheat. In addition, there are saponins in oats that are lacking in other grains. These nutrients make it have the function of laxative, preventing intestinal cancer and improving sleep. Nutritional experiments have also proved that eating oats can regulate blood sugar. Eating 100 grams of oatmeal per meal is very effective in controlling the sharp rise in blood sugar after meals and preventing diabetes.

Elderly people are best eaten plain

In addition, oats contain a very important nutrient - soluble dietary fiber, which is mainly found in oat bran, and there will be varying degrees of loss during processing. When choosing oatmeal, pay attention to the total energy, carbohydrate, soluble dietary fiber, and protein content in each small package or per 100 grams. Total energy should preferably not exceed 350 kcal, carbohydrate content should not be higher than 60%, soluble dietary fiber should not be less than 8 grams, and protein content should be around 10%. Such oatmeal nutrition loss is small, but also more balanced.