Difference Between Raw and Cooked Oatmeal, Difference Between Raw Wheat and Cooked Wheat

The nutritional value of raw and cooked oatmeal is different, and raw oatmeal has the least nutritional loss, especially the basic loss of various minerals and vitamins, and it retains the natural flavor of oats. Cooked oatmeal also often has a variety of additives such as sugars or preservatives added to it, and the use of these additives can affect the nutritional value of the oatmeal.

The production method is different: raw oatmeal is simply pressed into oat kernels, which is the oatmeal with the least processing links, so it basically maintains the integrity of the oats, just the flattened oat kernels. Cooked oatmeal has a high-temperature maturation process, which inevitably leads to the loss of some vitamins and other nutrients.

Raw and cooked oatmeal is eaten in different ways: cooked oatmeal is cooked at high temperature, and seasoning ingredients are added in advance, which is quick and easy to eat, such as instant oatmeal, which only needs to be brewed with boiling water for a few minutes before eating. Raw oatmeal, on the other hand, needs to be boiled for a longer period of time, and the oatmeal is boiled until soft before eating.

Raw cereal needs to be cooked before it can be eaten, and cooked cereal only needs to be brewed with boiling water before eating.

The raw cereal needs to be cooked, and you can make it to your taste.

Cooked cereal is only needed to brew with boiling water and is ready to eat. Single taste.

Raw slices need to be cooked cooked cereal soaked in water is fine.

The main material of cooked oats and raw oats is oats, but raw oats are just pressed into oat grains, which basically retains the integrity and all the nutrients of oats and the aroma of natural oats; After the high-temperature cooking process of cooked oats, some of the nutrients of the oats will be lost, and some cooked oats will add sugar, preservatives, flavors and other materials, and regular consumption is not good for health. Raw oats need to be cooked through secondary processing before they can be eaten, but most of the raw oats on the market are instant oatmeal, which can be eaten directly into milk and boiled for a few minutes, or eaten with rice porridge to nourish the stomach and laxative; Cooked oats are the same as eating snacks, you can eat them directly out of the bag, which is more convenient, and you can also pour them into yogurt and milk to eat, and the taste is also very delicious. Raw oats are high in protein, high fiber and sugar-free, and the taste is rougher, while cooked oats are crisp, rich in taste, more convenient to eat, and more delicious in taste, but they are relatively expensive and not cost-effective.

The grains of ripe wheat are harder and the leaves are dry and yellow, while the grains of raw wheat are softer and the leaves are green. Cha Ze ride

Wheat is a general term for plants of the genus Wheat and is represented by common wheat.

It is a gramineous plant, is a cereal crop widely cultivated around the world, wheat fruit is one of the staple foods of human beings, ground into flour can be made into bread, steamed bread, biscuits, noodles and other foods, fermented can be made into beer, alcohol, liquor (such as vodka, or biomass fuel.

Explanation of terms: Wheat is native to the Fertile Crescent in Western Asia. The earliest discovery of wheat sites in China was near the Hemudu River Basin. The Peacock River Basin in Xinjiang is often referred to as Loulan.

In the Xiaohe cemetery in Loulan, there is also a staring hall showing the carbonized defeat of wheat 4,000 years ago. The Tarim River 4,000 years ago.

The desert oases in the lower reaches of the Peacock River have abundant water resources and up to 40% vegetation coverage. There were fish wandering in the water, animals running in the forest, green meadows for grazing, and land suitable for farming.

1. The difference between raw cereal and cooked cereal is different in nutritional value, compared with the next raw oatmeal, the nutrients in the raw cereal will be more intact, and the vitamin C content contained in it is relatively rich, such as the oatmeal in the process of making, because the high temperature may lead to the destruction of vitamin C.

2. The way to eat raw cereal and cooked cereal will also be different, most cooked cereals can be eaten by soaking in yogurt, or by brewing with boiling water, and most of the raw cereals need to be eaten by cooking porridge.

3. Oatmeal is a kind of nutritious food, containing more vitamins and minerals, and also contains trace elements and dietary fiber, among which these nutrients are nutrients required by the human body to consume, and can achieve the role of supplementing nutrients after eating, which can avoid the lack of nutrients in the body, and the lack of Hu Liang can also help **, can increase satiety, can reduce the calorie intake in the body, but need to avoid one-time overeating.

4. If the oatmeal is eaten excessively, it may cause the burden of the gastrointestinal tract, which is easy to cause symptoms of gastrointestinal pain or nausea, and there may also be adverse symptoms of hiccups or spitting acid.

The way to distinguish raw and cooked oatmeal: you only need to look at the appearance, raw oatmeal is generally small and neat; Cooked cereals are usually larger and generally a little more crumbled than raw cereals.

The picture above is raw cereal).

Raw cereal is wheat grains that are cleaned, hulled, peeled, and quenched.

Softened, rolled and cooled to make cereal, usually a single kernel.

Pressed into a sheet. Processed cereals are designed to improve the cooking and eating quality of wheat and improve its digestibility.

Cooked cereal) pictured above).

Cooked cereal, also known as instant instant cereal, refers to the wheat grains that have been moderately peeled and subjected to different maturation treatments. There are four main processing technologies, including roll pressing after steaming and curing, extrusion rotary cutting and filming, milling, slurrying, drum drying and modulation, granulation and pressing. Cooked cereals are instant foods that use hot water or hot milk or soy milk.

Coconut milk or fruit juice can be prepared and consumed.

The main difference: raw cereals are generally smaller and neat. Cooked cereal flakes are larger and generally a little more crumbled than raw cereals.

Specific comparison: raw oatmeal, the wheat grains are cleaned, shelled, peeled, quenched and softened, rolled and pressed into cereal, cooled and dispersed into cereal, commonly known as rolled cereal. It can be mixed with staple grains and boiled cereal, and raw cereal is also served in fruit porridge and eight-treasure porridge.

Raw cereal processing refers to the use of rolling technology, which presses the moderately peeled wheat grains into flakes, often one grain of wheat into a sheet. Processed cereals are designed to improve the cooking and eating quality of wheat and improve its digestibility.

Cooked cereal, also known as instant instant cereal, refers to the wheat grains that have been moderately peeled and subjected to different maturation treatments. There are four main processing technologies, including roll pressing after steaming and curing, extrusion rotary cutting and filming, milling, slurrying, drum drying and modulation, granulation and curing. Cooked cereals are ready-to-eat foods that can be eaten with hot water or hot milk, soy milk, coconut milk or fruit juice.

Amino acids, vitamins and minerals can be added during the processing of cereals, and Bisan can be blended with a base rich in physiologically active ingredients to make functional cereals.

1. Raw cereals are boiled in an ordinary pot, and generally boiled for 20-30 minutes after the water is boiled before the spine is cooked.

Raw cereal is the grain of the annual crop oats, which belongs to a kind of coarse grain, the raw oatmeal that has not been processed has less content of ants, the texture is hard, and rich in cellulose and starch, it generally needs to be boiled for 20-30 minutes after the water is boiled, so that the boiled oatmeal will be more soft and delicious.

2. Raw cereals have not been cooked at high temperatures, so they are more difficult to cook, need to be boiled for a long time, and are not very convenient to eat, but they retain the integrity of oat nutrition, taste more fragrant, and there are no additives such as added sugar, lower calories and more nutritious.

Cooked oatmeal is made of raw oats that are cooked at high temperature and then pressed into flakes, because they are already cooked, they are very convenient to eat, and they only need to be brewed with boiling water to eat. However, cooked cereals will have a lower nutritional value, and with added additives such as sugar, they are higher in calories, and they are not as nutritious and healthy as raw cereals.

3 Ingredients: 250 ml of milk, 50 grams of raw oatmeal, appropriate amount of water, sugar, and edible salt.

Preparation: 1Add the appropriate amount of water to the pot, the raw cereal.

2.Bring to a boil over high heat and then switch to low heat.

3.Stir constantly, cook for about 20 minutes, until the oats become viscous.

4.When the oats are cooked, pour in the milk, sugar or salt, stir well, and cook over low heat for 2-3 minutes.

5.Remove from heat, serve and serve.

4. Oats belong to coarse grains, coarse grains have less water, more crude fiber, and are difficult to digest, and the burden on the stomach and intestines is relatively large after eating, so people with poor digestion should not eat oats for a long time, so as not to increase the digestive burden and cause food accumulation.

The crude fiber content of oats is very high, but there is a disadvantage in the crude fiber, it will affect the absorption of micronutrients by the human body, such as calcium, phosphorus and other mineral elements.