Week # 14: 50 lbs of Oats
Oats:
Oats are the edible cereal grains produced by the cereal grass of the same name. Oats are light tan in color. They have a nutty flavor and a chewy texture and must be hulled before they can be eaten. Whole oats minus the hulls are called groats.
3 Types of Oats which we will cover here:
Rolled Oats
These are also commonly called “old fashioned”, “thick cut” or “porridge” oats. To produce them, oat groats are steamed and then rolled to flatten. They can generally be found wherever oats are sold. They take longer to cook than do the quick cooking oats, but they retain more flavor and nutrition. This is what most people will call to mind when they think of oatmeal.
Quick Cooking Rolled Oats
These are just steamed oat groats rolled thinner than the old fashioned kind above so that they will cook faster. They can usually be found right next to the thicker rolled oats.
Instant Rolled Oats
These are the “just add hot water” or microwave type of oat cereals and are not at all suited for a long term food storage program. They do, however, have uses in “bug out” and 72 hour food kits for short term crises. Generally the more you process a food the less nutritious it becomes,instant oats are best avoided if you want to get the full benefit of this grain.
Storing
Store oats in an airtight container in a cool, dry place for up to 6 months. Freeze in a moisture- and vapor-proof container for up to 1 year. So definitely rotate your oats!
Cooking Time
It takes about 10-15 minutes to cook regular rolled oats. Quick rolled oats, being thinner, cook much quicker in 2-3 minutes. And instant rolled oats, which have already been cooked then dehydrated, just need hot water added. As instant rolled oats are the least nutritious, you should think seriously about using them in your every day cooking habits instead of using the slower cooking quick oats. Instant oats certainly have their place, however, such as on camping trips and in your 72-hour kits.
Oats Health Benefits
Weight Control - As the soluble fiber of oats is digested, it forms a gel, which causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays stomach emptying making you feel full longer which helps with weight loss. New research suggests that children between ages 2-18 years old who have a constant intake of oatmeal lowered their risk of obesity. The research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it.
Cholesterol and Heart - Oatmeal and oat bran are significant sources of dietary fiber. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol.
Blood Sugars - Eating oats can spread the rise in blood sugars over a longer time period.
Anti Cancer - Oats, like other grains and vegetables, contain hundreds of phytochemicals (plant chemicals). Many phytochemicals are thought to reduce a person’s risk of getting cancer.
Blood Pressure - A daily serving of whole oats rich in soluble fibre can reduce hypertension, or high blood pressure, and so reduce the need for anti-hypertensive medication.
Bowel Function - Oats have a high fiber content. Fiber is necessary in keeping bowel movements regular. Oats are high in both soluble and insoluble fiber.
Athletic Performance - Oats, like other cereal grains, are valued primarily as a source of carbohydrates which provide calories for energy needs. Oats have been shown in scientific studies to favorably alter metabolism and enhance performance when ingested 45 minutes to 1 hour before exercise of moderate intensity.
Oats Nutritional value per 100 grams
Energy 390 kcal / 1630 kJ
Carbohydrate 66 g
Dietary fiber total 11 g
- Beta glucan 5 g
- Insoluble 6 g
Total fat 6 g
- Saturated 1.217 g
- Monounsaturated 2.178 g
- Polyunsaturated 2.535 g
- Cholesterol 0 g
Protein 17 g
Minerals
Calcium 54 mg
Iron 4.72 mg
Magnesium 177 mg
Phosphorous 523 mg
Potassium 429 mg
Sodium 2 mg
Zinc 3.97 mg
Copper 0.626 mg
Manganese 4.916 mg
Oats recipes found on: EatMoreOats.com, AllRecipes.com or QuakerOats.com
Oats:
Oats are the edible cereal grains produced by the cereal grass of the same name. Oats are light tan in color. They have a nutty flavor and a chewy texture and must be hulled before they can be eaten. Whole oats minus the hulls are called groats.
3 Types of Oats which we will cover here:
These are also commonly called “old fashioned”, “thick cut” or “porridge” oats. To produce them, oat groats are steamed and then rolled to flatten. They can generally be found wherever oats are sold. They take longer to cook than do the quick cooking oats, but they retain more flavor and nutrition. This is what most people will call to mind when they think of oatmeal.
Quick Cooking Rolled Oats
These are just steamed oat groats rolled thinner than the old fashioned kind above so that they will cook faster. They can usually be found right next to the thicker rolled oats.
Instant Rolled Oats
These are the “just add hot water” or microwave type of oat cereals and are not at all suited for a long term food storage program. They do, however, have uses in “bug out” and 72 hour food kits for short term crises. Generally the more you process a food the less nutritious it becomes,instant oats are best avoided if you want to get the full benefit of this grain.
Storing
Store oats in an airtight container in a cool, dry place for up to 6 months. Freeze in a moisture- and vapor-proof container for up to 1 year. So definitely rotate your oats!
Cooking Time
It takes about 10-15 minutes to cook regular rolled oats. Quick rolled oats, being thinner, cook much quicker in 2-3 minutes. And instant rolled oats, which have already been cooked then dehydrated, just need hot water added. As instant rolled oats are the least nutritious, you should think seriously about using them in your every day cooking habits instead of using the slower cooking quick oats. Instant oats certainly have their place, however, such as on camping trips and in your 72-hour kits.
Weight Control - As the soluble fiber of oats is digested, it forms a gel, which causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays stomach emptying making you feel full longer which helps with weight loss. New research suggests that children between ages 2-18 years old who have a constant intake of oatmeal lowered their risk of obesity. The research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it.
Cholesterol and Heart - Oatmeal and oat bran are significant sources of dietary fiber. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol.
Anti Cancer - Oats, like other grains and vegetables, contain hundreds of phytochemicals (plant chemicals). Many phytochemicals are thought to reduce a person’s risk of getting cancer.
Blood Pressure - A daily serving of whole oats rich in soluble fibre can reduce hypertension, or high blood pressure, and so reduce the need for anti-hypertensive medication.
Bowel Function - Oats have a high fiber content. Fiber is necessary in keeping bowel movements regular. Oats are high in both soluble and insoluble fiber.
Athletic Performance - Oats, like other cereal grains, are valued primarily as a source of carbohydrates which provide calories for energy needs. Oats have been shown in scientific studies to favorably alter metabolism and enhance performance when ingested 45 minutes to 1 hour before exercise of moderate intensity.
Oats Nutritional value per 100 grams
Energy 390 kcal / 1630 kJ
Carbohydrate 66 g
Dietary fiber total 11 g
- Beta glucan 5 g
- Insoluble 6 g
Total fat 6 g
- Saturated 1.217 g
- Monounsaturated 2.178 g
- Polyunsaturated 2.535 g
- Cholesterol 0 g
Protein 17 g
Minerals
Calcium 54 mg
Iron 4.72 mg
Magnesium 177 mg
Phosphorous 523 mg
Potassium 429 mg
Sodium 2 mg
Zinc 3.97 mg
Copper 0.626 mg
Manganese 4.916 mg
Oats recipes found on: EatMoreOats.com, AllRecipes.com or QuakerOats.com
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