Oatmeal, rolled oats, oatmeal and rolled oats. What is the difference

The word “oatmeal”, familiar from childhood, hides both rolled oats and oatmeal. They are united by common properties: high nutritional value, low calorie content, and the ability to heal the body. But there are significant differences between these products. What are they?

What is oatmeal?

The raw material for the production of oatmeal is whole oat grains. This is an agricultural crop that has been used as a human food product for more than 3 thousand years. The oatmeal production process consists of several stages, including careful step-by-step purification of raw materials from all kinds of impurities, empty and too small grains.

The cleaned grain is steamed. It is exposed to steam for no more than 1 minute and retains all its beneficial properties. But this time is enough so that at the next stage of production it is possible to easily carry out destruction, that is, to separate the shell from the core.

After steaming, the oats are sorted by size into several fractions, dried and crushed. The resulting cereal is sorted and packaged. Visually, oatmeal is similar to rice.

Beneficial properties of oatmeal and its use

Oatmeal contains a large amount of proteins and carbohydrates, vegetable fats, dietary fiber, vitamins B, A, E and K, macro- and microelements. Thanks to oatmeal, the blood composition is enriched with iron. Potassium strengthens blood vessels. Magnesium is good for the nervous system. Calcium and phosphorus make the musculoskeletal system stronger. Selenium has an antioxidant effect.

Amino acids normalize the functioning of the endocrine system, thereby increasing the tone of the body (both psycho-emotional and physical). The components that make up oatmeal help remove toxins from the body and normalize sugar and cholesterol levels.

Eating oatmeal helps improve the functioning of the liver, kidneys, cardiovascular system, and normalizes blood circulation and metabolism. Oatmeal dishes can prevent the development of diabetes and hypertension.

Whole grains contain significant amounts of dietary fiber. They cleanse the digestive system of food debris, preventing the development of inflammatory processes and have a beneficial effect on microflora. Entering the stomach and intestines, fibers also have a mild mechanical effect on their walls, increasing blood supply, and at the same time the ability to absorb food.

By enveloping the walls of the digestive organs, beta-glucan protects them from the irritating effects of digestive juice. For gastritis, this effect is a real salvation from pain. But here you need to take into account that a large amount of dietary fiber can harm a weakened body.

What is Hercules

The raw material for the production of rolled oats is ready-made oatmeal. It goes through additional processing stages, including on a roller machine with rotating smooth rollers. With their help, the grain is flattened. The result is thin flakes, similar to small flower petals.

Composition and beneficial properties of Hercules

In terms of the content of vitamins, proteins and fats, rolled oats are close to oatmeal, but contain less dietary fiber and more starch. Due to this, oat flakes are more easily absorbed by the body than whole grain cereals.

Barrymore's words became popular: “Oatmeal, sir!” Here we mean porridge prepared from flakes. There is an opinion that whole oatmeal is much healthier than rolled oats. The popularity of rolled oats is due only to the fact that it is easier to prepare.

But here it’s time to wonder why the English nobility, having a whole staff of personal chefs, gave priority to oatmeal. In case of renal and liver failure, it is recommended to coordinate the oat menu with your doctor.

Let's sum it up

It remains to summarize and answer the question, what is the difference between oatmeal and rolled oats? One of the most important differences is production technology. When receiving rolled oats, oatmeal undergoes additional processing on specialized machines. As a result, the amount of dietary fiber in its composition decreases. Cereals and flakes differ significantly in appearance.

Since more production resources have to be used, the cost of rolled oats is slightly higher than the cost of oatmeal. But the difference in price pays off due to the easier cooking process.

If you prepare porridge from whole grains, you will need to pre-rinse it and then cook for about 40 minutes. It takes no more than 5 minutes to prepare cereal porridge.

When eating dishes made from oatmeal, the digestive tract is cleansed more effectively, since whole grains contain more fiber than flakes. Hercules is easier to digest.

Both oatmeal and rolled oats have high nutritional value. Both products are widely used in cooking and confectionery. They serve as the basis for preparing traditional porridges and soups with meat broth.

The confectionery products are great, and not only the popular oatmeal cookies, but also pancakes, cold cakes and much more. Jelly, kvass, and beer are prepared from oatmeal. Hercules in combination with fruits, nuts and berries is traditionally served for breakfast.

The energy value of 100 grams of dry oatmeal is 390 kilocalories. Thanks to the peculiarities of its composition, it provides a feeling of satiety for 3-5 hours and saturates the body with all the vitamins and minerals necessary for active life. Dishes made from oatmeal are an essential component of the most popular and effective weight loss diets. Oatmeal is also present in the menu of athletes.

Where can I buy?

Our company sells oatmeal in bulk (grains), as well as Hercules oat flakes. When growing grain crops and subsequent production and storage of food products, state standards are strictly observed. Purchasing agricultural products from our company is always economically beneficial for our partners. We are ready to provide supplies in large volumes in a short time and offer individual terms of cooperation. Use our contact details to discuss details and place an order. Waiting for you!

May-30-2016

What are oats:

Sowing oats, or fodder oats, or common oats (Avéna sativa) is an annual herbaceous plant, a species of the genus Oats (Avena), a cereal widely used in agriculture.

Sowing oats is a plant that is unpretentious to soils and climate with a relatively short (75-120 days) growing season, the seeds germinate at +2°C, the seedlings tolerate light frosts, so the crop is successfully grown in the northern regions.

Oat grains are used to produce rolled oatmeal, oatmeal, flour and special oat coffee. Oatmeal porridge (“oatmeal”) is prepared from oatmeal. Oatmeal is used in the baking industry and confectionery production (bread, oatmeal cookies, pancakes, etc. are baked from it). Flattened oat grains (oat flakes) are the main component of muesli. Oatmeal jelly is prepared from cereals, flakes, and flour.

Wikipedia

Oat groats:

Oat groats. Contains a relatively large amount of vegetable protein. Rich in vitamins B1, B2, necessary for the normal functioning of the nervous system. Oatmeal is a “champion” in terms of calcium and phosphorus content, which are necessary for a growing body to form bone tissue and teeth. It contains a lot of magnesium and iron. Oatmeal contains greatest number vegetable (healthy) fats and rich in fiber. Experts consider oatmeal to be a typical northern food - it is very high in calories and warms up the body well.

The following cereals are produced from oats: steamed uncrushed oatmeal, rolled rolled oatmeal, rolled oats, extra flakes, petal flakes and oatmeal. In Russia, not only porridge, but also jelly was previously made from oatmeal - unleavened, sweet, with berries. After the invention of all kinds of muesli, oats are experiencing another peak in popularity. And oatmeal in the morning is the best start to the day.

Uncrushed oatmeal

There are premium, 1st and 2nd grades. The product with the greatest amount of useful substances, incl. fiber. The properties are as close as possible to whole grain. Can be used for therapeutic nutrition.

Rolled oatmeal

There are premium, 1st and 2nd grades. For flattening, grooved rollers are used, which produces a grooved pattern that reduces cooking time.

Oatmeal

This is oat flour obtained from grinding oat kernels with the maximum possible preservation of the nutritional benefits of all fractions of the grain (unlike regular oat flour). Compared to regular oatmeal, oatmeal is more nutritious because... is produced with the maximum possible preservation of all fractions of the oat grain, in contrast to oat flour, where the peeled parts of the grain go to waste.

Oat flakes Hercules

Smooth rollers are used for flattening, which produces a smooth pattern, resulting in longer cooking times compared to rolled groats. Thick flakes made from the most refined grains.

In Soviet times, cereals were produced under the brand name “Hercules” and since then the expressions “Hercules porridge” and “Oatmeal flakes” have come into use. The Hercules brand still exists today, but in addition to it, you can find cereals from many other manufacturers on the shelves.

Oat flakes Extra

Grade 1, made from whole grains - large flakes. Of all the cereals, they are considered to have the most retained beneficial qualities and have the greatest amount of fiber. Often used for weight loss purposes.

Grade 2, made from chopped cereal - small flakes. Also used for weight loss.

Grade 3, made from chopped cereals - the flakes are the smallest, most delicate, and quickly boiled. Often used for children.

Benefits of oatmeal:

Numerous laboratory studies prove that oatmeal is rich in vitamins of various groups, fiber and nutrients that have a positive effect on the human body.

Oats are rich in folic acid, niacin, vitamins A, B1, B2, B5 (find out which foods contain vitamin B5). It contains a lot of ascorbic acid, vitamin E, K (phylloquinone), and choline. Microelements include copper, manganese, iron, calcium, potassium, sodium, magnesium, phosphorus.

Oatmeal in the morning helps stabilize weight, strengthen the immune system, and also get rid of intestinal diseases.

In addition, oatmeal contains a lot of proteins and complex carbohydrates, thanks to which the body is recharged with energy for the whole day.

The special benefit and value of oatmeal is that it contains beta-glucans - soluble dietary fiber, which is not found in wheat, rye, barley, or the bran of these cereals. Oat fiber contributes to a more complete removal of toxins that enter the body from the outside (with air, water, food) and accumulate in the intestines.

Beta-glucans also clear the blood of excess low-density cholesterol (the so-called “bad cholesterol”), which stimulates the development of atherosclerosis and angina and contributes to clogged arteries, which can lead to heart attack and stroke.

Oatmeal copes well with increased stomach acidity, while simultaneously allowing you to cope with various ailments associated with the gastrointestinal tract. For example, with its periodic use, you can cope with constipation and indigestion.

Porridge also normalizes the functioning of the kidneys and liver, significantly improves memory, develops thinking, and has a beneficial effect on the condition of the heart and blood vessels. In addition, it is an excellent antioxidant that improves the condition of skin, nails and hair.

Many people consider oatmeal to be bland, without appreciating its taste properties. Nuts and dried fruits will help give oatmeal the desired taste and aroma. You can simply pour kefir or milk over the oatmeal, add honey, let it sit for a while with the lid closed, and in a few minutes you will have a quick, tasty and healthy breakfast on the table.

People with excess weight problems need to have fasting days, and oatmeal is great for this. Fasting days on oatmeal are easily tolerated. Such days will cleanse the body and saturate it with useful substances.

There is a special oat diet. It is designed for 10 days, during which you can only eat oatmeal dishes. Even people with stomach problems can go on an oatmeal diet.

Calorie content of oatmeal per 100 g of product - 303 kcal:

Proteins - 11.0 g

Fat - 6.1 g

Carbohydrates - 65.4 g

How to cook correctly:

Here is what V.V. writes about this. Pokhlebkin in the book “Secrets of Good Kitchen”:

Everyone knows that oatmeal is good for both children and adults. But both of them often don’t like her. One reason is that oatmeal for adults should be prepared completely differently than for children.

Moreover, there is oatmeal only for adults, and there is oatmeal only for children. They differ in preparation and grain itself.

However, it often happens that children are prepared with porridge for adults, while adults are offered children’s porridge. No one suspects that a terrible confusion has occurred, and both parties are unhappy with such food or even refuse it.

But once you get everything in line, oatmeal will become a truly favorite food for both adults and children.

How to do this? And what should be done?

First of all, adult oatmeal is considered to be porridge made from whole, uncrushed and uncrushed oat grains. This grain must be handled in the same way as rice. Moreover, it can be mixed with rice and cooked together. The proportions of the mixtures are arbitrary, but it tastes better when there is a little more rice.

This oatmeal or oatmeal-rice porridge, like any hard, crumbly porridge, can be seasoned with oil and/or fried onions.

Baby oatmeal is any porridge made from crushed, whole (pressed) or ground oat grain (oatmeal).

Because children, with their delicate oral mucous membranes, do not readily perceive hard, tough, crumbly oatmeal with its dense shell, which is valued by adults, especially men, precisely for its toughness and density (there is something to chew!).

Crushed grain, and even more so ground (oatmeal) is completely devoid of shell, cooks quickly and produces one sticky-mucous mass, the consistency of which is pleasant for a child. But this mass is tasteless. Therefore, it is customary to sweeten it, to brighten it with sugar. And the child eats, reluctantly, with persuasion and sayings, getting used to eating sweetened porridge at any time of the day.

What needs to be done? And How?

First: boil rolled oatmeal or oatmeal in water (preferably soft).

Second: pass the porridge through a colander or a fine metal sieve in order to retain parts that cannot be boiled - oatmeal, residual husks, etc. These hard parts hurt painfully, scratch the mucous membrane of the child’s mouth, causing him to spit out all the porridge, being unable to do so himself. separate small hard particles from the entire mass in the spoon.

Third: add milk, cook so that you get not a sticky mucous mass, but a thin, almost flowing paste that you can even drink and swallow very easily.

Fourth: now you need to bring the pulp to taste. Sweeten very carefully, but so that the sugar is not felt, but only beats off the damp taste of boiled grain. Then lightly flavor with anise or star anise, cinnamon, and if they are not available, then with dried lemon or orange zest, ground into powder. If you don’t have it, then take fresh lemon or orange zest, boil it in a quarter glass of water and pour a spoon or two of this thick, aromatic broth into the pulp, stirring it well.

Now the pleasant consistency and softness of the porridge will match the pleasant taste.

To improve the taste, any other fruit and berry flavoring, marmalade (boiled) or cream and butter are suitable (they are added to the finished porridge unboiled, because cream cannot stand boiling and loses its creamy taste).

Such oatmeal will no doubt be received with joy by the child, and the ability to change its flavors will help prevent it from becoming boring.

Water porridge recipe:

Ingredients:

Whole grain oats or rolled oats 1 cup
Water 2 glasses
Salt to taste
Butter 50 g

Preparation:

We wash the oatmeal with cold boiled water; the porridge can be soaked first.
Pour the oatmeal grains into a saucepan, add water and place on the stove over low heat.
After the porridge begins to boil, gradually remove the foam from it. This is done so that the dish does not have a bitter taste.
Cook the oatmeal for 10-15 minutes, stirring regularly so that the porridge does not burn.
When the time is up, remove from heat and leave covered for 10 minutes. Let the porridge sit for a while.
When serving the porridge, you can add a little butter, honey, jam and other additives - all at the discretion of the cook.

Oatmeal with water is ready to eat.

Recipe for porridge with milk:

Ingredients:

1 cup whole grain oatmeal;
2 glasses of milk;
1 pinch of salt;
4 tablespoons sugar;
50 g butter.

Rinse the oatmeal grains thoroughly. You can even soak them briefly in a pan of water to shorten the cooking time. Cooking time for oatmeal depends on the density and size of the grains.

Pour milk into a saucepan and place on low heat. Stirring, bring to a boil. Do not leave milk unattended, it can run away in a matter of moments. Pour the oatmeal into the boiling milk and stir well. Boil for 15 minutes, then remove from heat. Cover the pan with a lid and leave to brew for another 5 minutes. During this time, the grains will increase in volume. Add butter to the porridge. Cover again and leave for another 5 minutes.

Now the porridge is ready. You can add honey, fruits, berries, jam, candied fruits, nuts to it - whatever your imagination tells you.

Harm of oatmeal:

Along with its benefits, oatmeal can cause harm to the body. The fact is that phytic acid was found in its composition. It interferes with the absorption of calcium in the body. This is the only downside to eating oatmeal. Otherwise, it brings exceptional benefits to the body.

You can’t eat oatmeal every day, as it removes calcium from the body. A lack of calcium can lead to osteoporosis and bone deformation in the future.

People with a disease such as celiac disease are contraindicated in eating this porridge.

The benefits of eating porridge are very difficult to overestimate, and oatmeal is one of the most popular varieties. Probably, many people know the famous expression “oatmeal, sir!”, but in modern stores the raw materials for preparing this dish can be sold under different names - oatmeal and rolled oats. So what's the difference between them?

What are rolled oats and oatmeal?

If we conduct a detailed examination of this issue with an in-depth look at the production methodology, we can obtain the following results. Oatmeal or, as it is also called, oatmeal is a whole grain, in appearance a little reminiscent of ordinary rice. Cooking grain requires a longer time - usually at least 30 minutes.

In its turn, rolled oats is the commercial name for the cereal made from whole oats. It is obtained in the following way: in special industrial machines, the grain is first cleaned, then steamed and flattened. In principle, rolled oats are a fundamentally different product than oatmeal, a product that requires only 5-8 minutes to prepare or simply steaming with boiling water.

At the same time, it is believed that rolled oats are a less healthy product, since long-term heat treatment can literally wash away beneficial vitamins and substances from it.

Oatmeal, of course, is quite filling, but some nutritionists call oatmeal an “empty product” that is suitable for infrequent snacking and does not have the valuable rejuvenating and healing effect of oatmeal.

Nutritional properties of oatmeal and rolled oats

First of all, coarse dietary fiber is most valued in this product, which can absorb and remove toxins, cholesterol and heavy metals from the human body. Oatmeal is also capable of normalize blood glucose levels, the amount of bile produced, stimulate intestinal motility and influence motor function.

The content of vitamins E and PP, group B is also high in oatmeal. The latter actively affect the condition of the skin and hair, as well as the central nervous system. Thus, this cereal is a kind of sedative.

Oatmeal is rich in potassium, magnesium, phosphorus and calcium, Moreover, the latter microelement actively participates in the formation of bone tissue in the human body and preserves the beauty of nails and skin. There is less, but still there is chlorine, sulfur and sodium in cereals.

Another microelement that fiber is full of is silicon, which makes this product a real natural gift that brings beauty and youth to a person. The nutritional value of 100 grams of oatmeal is 12 grams of protein, 60 grams of carbohydrates and about 6 grams of fat. But, as mentioned above, to get all these benefits, it is best to cook the cereal, and not “empty” rolled oats.

Click " Like» and get the best posts on Facebook!

What is the difference

Thus: rolled oats are thin instant oat flakes, and oatmeal or oatmeal are whole grains.

The second obvious difference: when you cook oatmeal, the porridge turns out like a paste. But cooked rolled oats are a structural porridge and differ in taste from oatmeal.

As you might have guessed, rolled oats are, of course, much healthier than processed oatmeal.