Oats are particularly hungry after eating, which can reduce the frequency and weight of eating and help to lose weight and control weight. The glycemic index of oats is low, and the postprandial blood sugar is relatively stable, which is beneficial to control postprandial blood sugar in diabetic patients. Studies have shown that long-term consumption of oats can slightly reduce cholesterol and low-density lipoprotein, help improve blood lipid and reduce the risk of cardiovascular and cerebrovascular diseases.
The best oatmeal products are oatmeal and traditional oatmeal, that is, raw oatmeal. Oatmeal rice is hulled oats with the best nutritional value. Oatmeal rice is suitable for porridge, not easy to cook. Let it soak for a while before cooking. Raw oatmeal is made by simply crushing oatmeal. Its nutritional value is close to oatmeal, but it is easier to cook. Raw oatmeal is suitable for porridge. The second option is instant oatmeal, that is, cooked oatmeal, which has lost its nutritional value. Warm water or warm milk can be eaten in a few minutes, which is very convenient. But don't use it to cook porridge. It's easy to cook.
The protein content of oat is high, and the protein content of oat rice is about 15%. Oat flour has some losses, but it is also above 10%, which is higher than that of rice. The proportion of amino acids is better than that of rice. Oats are rich in dietary fiber, the content of which is more than 5%, including a considerable proportion of β-glucan, which has many health care functions and is a research hotspot in the field of nutrition. Oats contain many vitamins, especially fat-soluble vitamins and B vitamins. Oats are rich in calcium, magnesium and potassium, and the calcium content is as high as 180mg/ 100g. Oats also contain many beneficial plant compounds, such as flavonoids and polyphenols.