Calories in oatmeal

Calories in oatmeal

Oatmeal is by far one of the most common food for people who lead a healthy lifestyle.

Calories in oatmeal

product calorie protein fat carbohydrates
Calories in oatmeal on the water 88 kcal 3 g 1,7 g 15 g
Calories in oatmeal with milk 102 kcal 3,2 g 4,1 g 14,2 g
Calories in oatmeal with milk and honey 114,9 kcal 4,2 g 4 g 16,5 g
Calories in oatmeal with milk and dried apricots and prunes 130,9 kcal 4,2 g 3,6 g 21,8 g

The composition and use of oatmeal

Oatmeal is very useful due to the content of the following nutrients, minerals and vitamins:

  • Vitamins. From vitamins oatmeal contain vitamins PP, E, B complex, which are responsible for the condition of hair and skin, and have a calming and toning effect on the nervous system.
  • Dietary Fiber. Oatmeal is known for high content of dietary fibers, which absorb and removed from the human body of heavy metals, toxins and cholesterol and normalize blood glucose levels. In addition, regularly eating dietary fiber, you stimulate peristalsis and improves motor function of the intestine, are contributing to the removal of bile.
  • Trace. Of trace elements in oatmeal most silicon. It increases the strength and elasticity of connective tissue, and restores it; increases the protective properties of the skin, smoothing them and preventing the appearance of wrinkles. Silicon also contributes to the acceleration of metabolism in the body, retards the aging process, and activates cell growth. Besides silicon, a porridge contained iron, copper, zinc, nickel and molybdenum.
  • Macronutrients. From a macro oatmeal most calcium and phosphorus, which are involved in the formation of bones and preserve the beauty of the skin and nails, as well as magnesium and potassium, which improves the cardio-vascular system. More also contain smaller quantities sulfur, sodium and chlorine.

How to choose oatmeal porridge?

It is best to choose the porridge, you want to cook for at least 8-10 minutes. Such flakes are subjected to minimal pre-treatment, which saves them almost all nutrients.

porridge, which is necessary to prepare at least five minutes, subjected to more rigorous treatment process, which helps to improve the taste, but it reduces the useful properties.

The porridges of fast preparation, which does not have to cook, almost does not contain nutrients. In these ready-to-eat products are added, as a rule, colorants and flavorings, such oatmeal therefore not useful.

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