Despite the huge number oatmealthat can be found on store shelves, in fact, there are only three main types. Which of them the flakes belong to is determined by the methods of processing the grain, and this, in turn, directly affects the cooking time of the porridge and the amount of nutrients contained in the oatmeal cooked from the flakes.

Oat flakes Extra

Depending on the degree of processing, according to GOST, oat flakes of this type are divided into three groups. Oat flakes Extra No. 1 They are made from whole grains, they are the largest in size, they take longer to cook (usually about 15 minutes), but they are considered the most useful, since they contain the most vitamins, trace elements and fiber.

Oat flakes Extra No. 2 made from cut oatmeal, they are cooked faster and smaller in size, but the amount of fiber with other useful substances after “cutting” decreases.

Oat flakes Extra No. 3 are made from chopped and flattened grains, they are the smallest and boil very quickly, in 1-2 minutes. Despite the fact that such flakes are not champions in terms of the amount of vitamins, they are recommended for children and those suffering from gastrointestinal diseases, when coarse fiber can harm.

Oat flakes like Hercules

For them, premium oatmeal is exfoliated, flattened and steamed, due to which rolled oats you can not even cook, but brew, they are usually used for “instant” cereals. However, steam treatment also loses some of the vitamins and microelements. To fix the situation Hercules often additionally enriched with vitamins.

Petal oatmeal

They are made using a technology similar to herculean, but the groats are pre-processed additionally, in the end petal flakes usually have a lighter shade, they are thinner, they have less husk – the so-called color films that can spoil the taste oatmeal porridge and irritate the mucous membrane of the gastrointestinal tract in some of its diseases.

How to choose oatmeal

Oatmeal composition

Pay attention to the composition: it should contain only oatmeal, without flavorings, flavor enhancers, sweeteners, salt and other additives. Flakes are stored for the longest and best of all retain their beneficial properties in sealed opaque packaging: in cardboard packs they easily absorb moisture and deteriorate faster, and packaged in transparent bags, if stored in the light, lose nutrients faster.

Oatmeal color and smell

Good oatmeal have a white or creamy yellowish tint, they do not have a large amount of dark blotches, husks and other impurities. If, after opening the package, a moldy or rancid smell is felt – this indicates that the contents have been stored for too long or incorrectly and have deteriorated, such oatmeal will not be tasty.

Shelf life of oatmeal

On the package flakes usually have two packing and production dates. The expiration date is correctly calculated from the second one. Oatmeal, packaged simply in a cardboard box, is stored for 3-6 months. And the shelf life of packed in polyethylene is extended up to a year.

Oatmeal with apples in cinnamon syrup

Scientists differ with regard to vitamins and other nutrients, whether or not they are stored in various oatmeal. Some believe that there are even more of them in instant porridge – after all, during production, grain is processed very quickly, with shock heat treatment, more nutrients are retained than with slow cooking.