The difference between black oatmeal and ordinary white oatmeal

Differences:

1. The number of chromosomes is different

Ordinary oatmeal is white. There are 6 chromosomes in each somatic cell, and rye’s There are only 2 sets of chromosomes in each somatic cell. The higher the set of chromosomes, the more nutrients and the greater the quality of the seeds

2. Different nutrient content

Black oatmeal carbohydrates High content, containing a small amount of protein, potassium and B vitamins. Its protein content is 15%, carbohydrates are 61%, and it also contains phosphorus, calcium, selenium and other trace elements. It has the functions of strengthening the body, tonifying the brain and replenishing essence, and preventing aging. The relative content of white oats is less.

3. Black oats contain more anthocyanins

Anthocyanins are bioflavonoids, and the most important physiologically active functions of flavonoids are free radical scavenging and antioxidant abilities. .

4. Different appearance

In addition to color, the shape and size of black oatmeal and ordinary white oatmeal are also different.

Whether it is black oatmeal or ordinary white oatmeal, its nutritional, medical care and feeding value are high. The beta-glucan in oats can slow down the increase in glucose content in the blood and prevent and control obesity, diabetes and cardiovascular disease. Oatmeal is rich in dietary fiber, which can cleanse intestinal waste.

Extended information:

Nutrition of oats:

According to a comprehensive analysis by the Institute of Health, Chinese Academy of Medical Sciences, Chinese naked oats contain 15.6% crude protein and 8.5% fat. %, as well as starch releasing heat and phosphorus, iron, calcium and other elements, which are among the best compared with other 8 kinds of grains. The water-soluble dietary fiber in oats is 4.7 times and 7.7 times that of wheat and corn respectively.

Oats are rich in B vitamins, niacin, folic acid, and pantothenic acid, especially vitamin E, which is as high as 15 mg per 100 grams of oat flour. In addition, oat flour also contains saponins (the main component of ginseng) that are lacking in cereals. The amino acid composition of protein is relatively comprehensive, and the content of the eight essential amino acids for the human body ranks first, especially lysine, which is as high as 0.68 grams.

Porridge cooked with oatmeal is rich in magnesium and vitamin B1. It also contains phosphorus, potassium, iron, pantothenic acid, copper and fiber. It can lower cholesterol and has auxiliary effects on fatty liver, diabetes, constipation, etc. Uncooked oat bran is rich in magnesium, vitamin B1, phosphorus, and potassium. It also contains iron, zinc, folate, pantothenic acid, and copper. Oatmeal improves blood circulation and promotes wound healing.

Note on consumption:

Oats are rich in nutrients, but not easy to digest. Therefore, when eating oats, you must follow the principle of "a small amount and often". The appropriate daily consumption is 40 grams. Children or the elderly should take less, otherwise it may cause stomach cramps or abdominal bloating.

The elderly or children should not eat large amounts of oatmeal for dinner. Even if they do, they should choose oatmeal. Using oat flour and potato flour to make potato oatmeal cakes, then frying, baking or cooking are all good choices. The flavor and texture are very good. Reference: Baidu Encyclopedia-Oats