Oatmeal Nutrition [question]

Thread view:

Enable EMail Alerts

Start New Thread

Thread rating:

C. Nick Kruzer - 20 Jun 2008 19:29 GMT

Are there differences in the nutritional content and nutrient absorption
between *plain rolled oats (uncooked) and *plain rolled oats (cooked in
water)?

Rolled Oats Nutrition: cooked vs. uncooked.

*plain = nothing added such as milk or sugar.

I've made search engine inquiries and can't find an answer to this
question.

insula

Reply to this Message

trigonometry1972@gmail.com | - 20 Jun 2008 20:14 GMT

> Are there differences in the nutritional content and nutrient absorption
> between *plain rolled oats (uncooked) and *plain rolled oats (cooked in
[quoted text clipped - 8 lines]
>
> insula

It occurs to me that the USDA has a nutrient retention chart that
might
well include oats. It would list the drops due to heat acting on
heat liable vitamins and other standard processing losses seen
in foods.

On another topic semi-related topic, irradiation of foods with gamma
rays
for preservaton causes rather marked losses of some nutrients and this
puts
aside other issues odd ball side products that might be produced.

Use "USDA", "nutrient retention", and "chart" and then maybe you'll
find
it.

Reply to this Message

Ron Peterson - 23 Jun 2008 19:25 GMT

> Are there differences in the nutritional content and nutrient absorption
> between *plain rolled oats (uncooked) and *plain rolled oats (cooked in
> water)?

> I've made search engine inquiries and can't find an answer to this
> question.

http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2a.shtml
explores the issue a little. Basically, starches become considerably
more digestible by cooking. Proteins are a mixed lot with high
temperatures destroying digestibility of protein in meat. Cooking
grains increases digestibility of the protein.

--
Ron

Reply to this Message