Useful properties of oatmeal Oats are rich in Group B vitamins, contain some zinc, magnesium, manganese, phosphorus, calcium and iodine therefore objectively useful for everyone who wants to maintain the health of the nervous and hormonal systems and the reaction rate. Whole grains and oatmeal of slow cooking are rich in both soluble and insoluble dietary fibers. It is because of them that porridge has entered the list of so-called "superfoods" - as a prebiotic, food not only for ourselves, but also for beneficial bacteria that live in the intestines. Oatmeal not only helps peristalsis, but also allows you to better digest other sources of vitamins and antioxidants, rich in fiber. Vegetables and fruits, that is.

Periodically, there are various publications that indicate that porridge:.

Can serve the cause of diabetes prevention and metabolic syndrome;.

Prevents the appearance of edema in pregnant women;.

Can serve to prevent hypothyroidism in people living in remote areas of the coastal regions;.

Thanks to a successful combination of carbohydrates and proteins, it allows faster recovery to athletes;.

It feeds the student's brain during the session, helps the office worker cope with the emergency, and generally improves the activities of everything that is connected with the simultaneous "stress" of the intellect and the nervous system;.

Improves the condition of patients with constipation of a different nature;.

Helps the obese patients lose weight;.

And even can be considered a product that prevents cancer.

However, in fact, the benefit of oatmeal depends heavily on what other food the person uses, and how he lives as a whole. The problem with "food vitamins and minerals", basically, consists in a serious "spread" of their content, depending on the methods of cooking porridge, and even on brands.

Nutritionists do not massively recommend buying for the sake of vitamins and dietary fiber oatmeal fast food. To make the porridge "always ready", the food industry technologists came up with a simple trick - the grain is husked and deprived of those same shells-sources of dietary fiber. They, by the way, are then sold to lovers of healthy food in the form of bran, cellulose, and t. Porridge is cooked quickly due to the thin "cutting" of the grain itself. Naturally, in the process of processing, part of the vitamins. Therefore, some breakfast producers try to add all kinds of synthetic vitamins and minerals. Products, of course, only become more expensive, but scientists "prefer" that you eat whole or minimally processed grain. From it, nutrients are digested better.

In the "thinning" world porridge is popular because of low caloric content - about 101 kcal per 100 grams. A portion of oatmeal also contains not more than 20 g of carbohydrates, which will be of interest to those who consider their number. And, of course, oatmeal is a supplier of a kind of flour for dietetic baking and casseroles.

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