Shanxi's naked oats are high in protein and medium in fat, Ximeng's naked oats are high in fat and low in linoleic acid, Qinghai's naked oats are high in linoleic acid and low in fat, and Hebei, Inner Mongolia and Wumeng's naked oats are low in protein and linoleic acid. Oats with skins are imported from abroad. The varieties in the United States are low in protein, medium in fat and medium in linoleic acid, while those in Hungary, the former Soviet Union, Denmark and Chile are medium in protein, high in fat and low in linoleic acid.
Characteristics of naked oats
Ordinary naked oats: the shell is hard and contains thorns. Cooked for three times not only tastes bad, but also has complicated primitive folk operations in the actual eating process. Moreover, it has an impact on gastrointestinal digestion and nutrient absorption, so you can't eat more, and the amount per person per day can't exceed 20-30g. Although the nutritional value of oats is high, its role in nutrition and health care is limited.
The popular product form of oatmeal is oatmeal, which is more in line with the public taste because of the adjustable processing technology. The deficiency of oatmeal lies in the loss of some core nutritional values in oatmeal during compression. The taste is also rough, which makes consumers unable to insist on eating for a long time.