Oatmeal bzhu. Oatmeal in cosmetology

Adepts healthy eating introduced a number of new products to the market. Among them are exotic superfoods, less popular vegetables and different kinds useful flour. Oatmeal has gained particular popularity - its properties are as close as possible to, and its delicate and balanced taste does not shift the focus of familiar dishes.

But is oatmeal as useful as nutritionists say, who is forbidden to use the ingredient and which is better - prepare the powder from home or buy it at the nearest supermarket?

What you need to know about oats

This is a genus of annuals herbaceous plants which belong to the grass family. Of the whole genus, sowing is especially distinguished - it is this crop that is cultivated in industrial scale and used as fodder/food plant.

There are 22 varieties of oats in total. They grow in the temperate countries of the Old World. All members of the genus, except for Avena sativa or oats, are considered noxious weeds that poison the soil and interfere with the normal development of other flora.

Botanical description

The folded leaves of the plant hang from long chiseled stems, which also form inflorescences. The inflorescence is a miniature panicle, which consists of large, barely hanging spikelets.

These spikelets develop 2-3 flowers. They are compressed on the sides by plant protective scales. At the top, an ovary is formed, from which feathery stigmas depart.

The fruit of the plant is a grain. It is tightly wrapped in leathery floral scales and provided with a longitudinal groove.

It is grains that are used for industrial food purposes, processed and eaten.

Useful properties of cereal

Oats are considered ancient cereals. This list also includes tef. How do ancient grains differ from modern ones? First of all, the features of the structure. Ancient cultures have not been subjected to hybridization or genetic modification. They have come down to us almost in their original form and are no different from the same oats and amaranth that grew a thousand years ago.

Another benefit is the nutritional composition. 100 grams of whole oats contain 17 grams of protein and 11 grams of dietary fiber. For comparison, the modern one contains 3 grams of protein and 0.4 grams of dietary fiber. Oats spend more energy on digestion, provide the body prolonged saturation and enriches with much more beneficial vitamins/nutrients.

Oats are the best option for a nutritious breakfast

Nutritionists have assured us that breakfast sets the tone for a whole day of nutrition. If morning reception food is not set, then it will be difficult to harmonize metabolism during the day. For those who prefer carbohydrate breakfasts, it is best to pay attention to whole oats. It will help to avoid overeating, reduce cravings for harmful sweets and energize slow carbohydrates for the whole day.

The protein contained in grains helps the body start the regeneration process, carbohydrates synthesize energy potential, and fat supports the vital activity of body cells. The vitamins and minerals that oats abound in will improve your metabolic processes, so you can move better, think more rationally, and have a much more productive day.

Cellulose

The composition of oats includes soluble fiber - the rough part of the plant, which performs the functions of a prebiotic. The body cannot fully absorb and process fiber. After ingestion, the substance takes on the texture of a liquid gel and is evenly distributed throughout the body. Do you really think that's good? Yes. Fiber stabilizes the intestinal microflora and suppresses inflammatory infectious processes. She creates additional protection tissues and mucous membranes, which improves their functioning and reduces the risk of infection to a minimum.

Nutritionists have proven that fiber contributes to harmonious weight loss. Daily consumption of 14 grams of the substance helps to subdue appetite and reduce calorie intake by 10%.

Other benefits of fiber:

• controls blood levels
• acts as a prophylactic against breast cancer and colon cancer;
• minimizes acne and heals post-acne by harmonizing the internal microflora;
• maintains long-term satiety, which prevents the body from "breaking" into harmful snacks;
• regulates the functionality of the intestines and saves from problems with irregular stools;
• reduces the level of so-called "bad" cholesterol in the blood.

Low glycemic index

Glycemic index - the body's response to the intake of pure glucose (). The higher the GI, the faster and more intense the jumps in sugar, which has an adverse effect on the body.

The GI of oats is enough to provide the body with an impressive energy potential and prevent sharp jumps in blood glucose.

Low glycemic index only unpeeled oat grains possess. Oatmeal fast food or processed porridge, on the contrary, are marked by a high GI and minimal beneficial properties.

Possible harm to oats

The whole grain ancient cereal has its drawbacks. They are insignificant and inferior to the benefits, but every consumer should be aware of the possible risks.

An abundance of starch

Almost all whole grains contain a high concentration of . That is why portions of oats need to be controlled. The optimal portion for men is 150 grams, for women - 100 grams. If you are engaged in intense physical or intellectual activity, then the consumption of oats can be increased.

Why regulate starch concentration? Its abundance increases the secretion of insulin, which is fraught with a sharp increase in body fat and the development of inflammatory processes.

high calorie content

The calorie content of ancient cereals is much higher than that of modern ones. Consider this during cooking and reduce the usual portion by 15-30%. Even a small plate of oats will bring much more benefit in calories, fiber, and nutrients than twice the amount of rice, or.

Gluten

Originally, oats did not contain gluten. The causative agent of inflammatory processes appeared in it gradually during the development and cultivation of culture. How did the infection happen? Lots of oats may have been planted next to fields of wheat, which contains gluten. During the joint development of plants, cross-infection occurred. Moreover, gluten can be stored in the soil and transferred to subsequent crops. Joint industrial processing in the same facilities also contributes to gluten contamination.

Gluten should be avoided in patients with celiac disease and an acquired/congenital allergy to the substance. The manufacturer must notify the presence of gluten on the packaging. To fully verify the absence / presence of a substance - check the composition.

The chemical composition of oatmeal

How to make oatmeal

The only drawback of even the highest quality industrial oatmeal is bitterness. It appears spontaneously and lubricates the overall picture of the dish with a completely unnecessary accent. To get rid of bitterness, you can cook flour yourself. It only takes 2 ingredients: a food processor or blender and whole grain oats.

Calculate the amount of cereal using a simple formula: after processing, you will receive only ¾ of the original volume of oats. Pour the required amount of cereal into a food processor / blender bowl and grind the contents to the desired structure. The color of the resulting oatmeal will resemble whole wheat flour.

What if there is no blender or kitchen machine? You can scroll oats through a conventional meat grinder. The main thing is to install sharp knife, then swing the handle back and forth until the desired result is obtained. The disadvantage of this method is the size of the fractions. Oat flour will be a little like flour, so there may be difficulties with its further preparation.

You can also make oatmeal by hand with a mortar and pestle, but it will take a colossal amount of time. Another option is to grind the cereal yourself. Pour the grains into the bag, let air out of it, close it tightly and place it on flat surface. With a rolling pin, begin to roll out the contents of the package until the grain collapses.

Mix thoroughly finished product and place in a tightly sealed container. oatmeal own cooking can be stored for several months, avoiding contact with liquids and ultraviolet radiation.

Features of the gastronomic use of flour

The composition of oatmeal includes an order of magnitude less gluten (compared to white wheat), so you need to try to make it "grab". To improve the structure of the dish, you can add more liquids or thickeners like or eggs. Combining several varieties of flour will also help. It goes well with oatmeal, whole grain wheat, barley and. The proportions can be varied according to circumstances, but it is best to add equal amount all kinds of flour.

How to choose oats for oatmeal

Not only the taste of dishes, but also your health depends on the quality of the selected oats. Avoid ready-made dry granola, muesli, and instant oatmeal. Such oats have undergone a long heat treatment- his shell is destroyed, which contains the lion's dose of useful composition.

To find high-quality oats, read the composition. The only line that is allowed in the composition is whole grain cereals. If stabilizers, flavors, extra sugars and preservatives, you need to choose a more useful option.

You also need to pay attention to the packaging. Cereals or flour should be stored in an airtight container to prevent rancidity of fats. choose organic products and be healthy!

Among all cereal crops the most honorable place is occupied by oats, which in many respects surpasses unique properties wheat and rye. The flour made from it retains all valuable qualities Therefore, it is successfully used in cooking and cosmetology. What is the benefit of oatmeal for us and can it be harmful?

A simple but valuable product

Oatmeal can rightly be called the most useful variety. It is obtained by grinding mature grains of oats - a crop widely used in agriculture due to its rich composition and good taste products made from it. During the processing of this grain, all its useful properties are preserved, which is the reason for the huge popularity of oatmeal. For many, it is indispensable in the preparation of porridge, pastries, cookies. Natural masks for skin and hair care are made from this product.

Do not confuse oatmeal with oatmeal. The latter, in contrast to classical flour fine grinding, has a different manufacturing technology. Grain - necessarily germinated - is not ground, but pounded, which preserves its shell. Therefore, the consistency useful substances it has more than plain flour. However, both products are indispensable for our body.

The benefits and harms of oat flour

It is probably difficult to find a product that would contain large quantity substances we need than oatmeal. Its composition is so rich in balanced micro and macro elements (which, moreover, do not disappear during heat treatment) that it is recommended to be used as a priority for those who are on a diet. And although the calorie content of flour is quite high - 369 kcal per 100 g, due to great content fiber and reduced content you can call it starch dietary product. The calorie content of oatmeal is lower - 120 kcal / 100 g.

The nutritional value of oatmeal (per 100 g) is as follows:

• proteins - 13 g;
• fats - 6.8 g;
• carbohydrates - 65 g;
• fiber - 4.5 g.

At the same time, it contains two types of fiber in a balanced form: soluble (which lowers cholesterol, lowers blood sugar, causes a feeling of satiety for a long time) and insoluble (it normalizes the work gastrointestinal tract removes toxins from the body). Very valuable in the composition of oatmeal and protein: it contains all the essential amino acids.

In addition, in such an oat product a large number of vitamins and minerals. Especially a lot of phosphorus, potassium, magnesium, calcium, iron, as well as zinc and copper, vitamins of group B, PP.

These substances have a complex effect on the entire body: they improve the functioning of the cardiovascular, nervous, digestive systems, strengthen bones, teeth and nails, improve the condition of hair, skin and nails. Separately, vitamin E should be highlighted - a natural antioxidant that increases resistance to infections and slows down the aging process.

Oatmeal is very useful for people with hepatitis and urolithiasis. Unique combination organic substances contained in it, allows you to free the liver from toxins and toxins, clean the bile ducts, remove excess moisture from the body.

It is important to use oatmeal and oatmeal products for diabetes, good for baby food: they regulate blood sugar levels, lower cholesterol, saturate them with energy for a long time, supplying the body with the necessary substances. An interesting fact is that such flour improves mood, because it contributes to the production of the hormone of joy - serotonin.

But despite so many positive qualities, you should not abuse oatmeal flour. At daily use it can also cause harm, since oats prevent the absorption of calcium, wash it out of the bone tissue. In addition, the passion for baking, even if it is from the healthiest flour, can harm the figure. You can not eat this product with individual intolerance to oats and gluten intolerance.

Oat flour in cooking

Very valuable composition flour from oats was the reason for its widespread use in food. It has long been baked from it various bakery products, which, thanks to it, are crumbly and soft, for example, unleavened cakes- pita. Pancakes and, of course, the well-known oatmeal cookies are especially good.

However, baking bread or a pie with only one such flour will not work: it contains a little gluten. To prevent the product from falling apart, it is necessary that the content of the oat product does not exceed 1/3 of the total flour content. On the other hand, often, in order to reduce the calorie content of baking and make it more healthy, wheat flour, on the contrary, is diluted with oatmeal.

To strengthen the immune system for a long time eat thick oatmeal jelly. Very good "live" cereals from oats or oatmeal, which are much more useful than "quick" flakes and serve ideal option feeding young children.

Grain in cosmetology

The miraculous properties of oatmeal have found their application in cosmetology. Thanks to a special vitamin-mineral complex, it has a beneficial effect on the condition of the skin and hair.

Oatmeal for the face

Flour gruel can be used as a scrub or washed with it every day instead of soap - the skin will retain its beauty and elasticity for many years.

Based on this flour, a variety of masks are made that help improve complexion, nourish the skin, relieve redness and cleanse pores. For example, a mask for youthful skin is prepared as follows:

1. To 2 tbsp. l. flour, add one yolk.
2. Pour in a teaspoon olive oil and a few drops essential oil rosemary.
3. Mix and apply on the skin for half an hour, then rinse with warm water.

To moisturize the skin, masks are made from flour with honey.

Oatmeal for hair

Masks made from this flour are widely used for hair growth and treatment. Their recipes are simple: just mix oat product with water to the consistency of sour cream and apply over the entire length for 20-30 minutes. You can add a few drops almond oil or dilute the powder with kefir.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Oat flour".

The table shows the content nutrients(calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Energy value Oat flour is 369 kcal.

• Glass 250 ml = 130 gr (479.7 kcal)
• Glass 200 ml = 110 gr (405.9 kcal)
• Tablespoon ("with a top" except liquid products) = 20 gr (73.8 kcal)
• Teaspoon ("with top" except liquid products) = 6 g (22.1 kcal)

Main source: Skurikhin I.M. and etc. Chemical composition food products. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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The nutritional value

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BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BJU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how a product or diet meets the standards of a healthy diet or the requirements of a particular diet. For example, the US and Russian Departments of Health recommend 10-12% of calories from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than is supplied, then the body begins to use fat reserves, and body weight decreases.

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GOAL TIME

USEFUL PROPERTIES OF OAT FLOUR

Oat flour rich in vitamins and minerals such as: vitamin B1 - 23.3%, vitamin PP - 21.5%, potassium - 11.2%, magnesium - 27.5%, phosphorus - 43.8%, iron - 20%

Benefits of Oatmeal

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient consumption vitamin is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, participates in the processes of carrying out nerve impulses, pressure regulation.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain calcium, potassium and sodium homeostasis. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.

A complete guide to the most useful products you can see in the application.

The nutritional value- the content of carbohydrates, fats and proteins in the product.

The nutritional value food product - a set of properties of a food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.

vitamins, organic substances needed in small quantities V diet both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.

Oats are a herbaceous cereal known to man over the millennia. ABOUT healing properties healers knew a simple sowing culture Ancient Greece. An unpretentious plant produces seeds suitable for making flour.

Modern microbiology has confirmed all previously known useful qualities product and discovered new valuable properties.

oat flour calories

The advantages of grain oats are in the content:

• amino acids in significant quantities, among them - vital,
• vitamins, including the most important group B for health,
• minerals, of which iron and potassium are present in significant amounts.

In the process of flour production, a balanced ratio of grain elements is maintained.

From the use of 100 g original product a person will receive about 370 kcal of energy.

The high calorie content of oatmeal is due to carbohydrates. More than half of them are starch, which, together with soluble fiber creates a gel-like, slimy consistency useful for digestion during cooking.

Unlike wheat flour, oat carbohydrates are slow, giving off energy gradually and evenly.

Flour foods are considered difficult to digest. This does not apply to oat flour.

For oatmeal dishes, the benefits and harms are 100:1. 1 is reset to allergy to total grain protein and gluten, which are present in all grain substances. A different individual reaction to oats is an extremely rare case.

How to make your own oatmeal

Affordable and popular manufacturing method diet flour at home consists in grinding Hercules cereals. Flakes are passed through a meat grinder or ground in a coffee grinder.

This is how a product is obtained that is more valuable than purchased flour, devoid of dense grain fractions.

Another tip on how to make oatmeal is more difficult to follow, but well worth the attention of health advocates.

1. Whole grains are steamed for 12 hours.
2. The rest of the water is drained, an even layer of grains is gently heated in the oven or microwave until dry and slightly darkened.
3. The mass is crushed to powder, passed through a sieve with medium cells.

The resulting flour is the famous oatmeal, which preserves all useful elements grains at calories Total 120 kcal.

The composition of many bakery products includes oat products. Additives increase culinary virtues buns, pies.

In the manufacture of baking from oatmeal as the main ingredient, pancakes, tortillas, muffins, and cookies are in the lead. Unique taste dishes combined with their health benefits.

Compose own recipe oatmeal cookies can be any hostess. This is how the famous European dough for homemade desserts is prepared.

Chocolate pieces, fruit, nut, spicy additives are introduced into it. different ratios. My favorite ingredient is ginger. New Year's baking has the form of figures of animals, stars, snowflakes.

For cooking you need:

• 2 stack oat flour, 0.5 stack. wheat,
• 1 egg
• 0.5 stack. sand,
• 50 g cl. oils,
• 1 st. l. honey,
• 1 st. l. sour cream
• 5 g baking powder
• 1 tsp ginger powder or additives to taste.

A warm butter-honey-sour cream mixture is prepared, combined with an egg beaten with sugar and flour, the dough is kneaded, cakes are formed, baked for about 20 minutes.

Crumbly cookies will decorate breakfast, delight children and adults. The aroma and appetizing appearance of pastries will make the feast festive. good energy oatmeal will increase the tone, make the work productive.

bread recipe

Delicious homebaked bread from oatmeal in a bread machine will diversify and improve the family diet.

To create a bookmark:

• oat powder is combined with wheat flour, the proportion is 1: 1.5,
• for 350 g of dry base you will need 250 g of milk, 20 g refined oil, 80 g sugar, 20-25 g dry yeast, 40 g Hercules flakes,
• further actions are carried out according to the instructions for the bread machine.

Mask

Nourishing mask from oatmeal for the face is prepared simply and quickly.

The powder is diluted with water to a state thick sour cream, applied to the skin, incubated for 10-20 minutes, washed off.
The skin is nourished, resilient and rejuvenated. Such a mask will benefit hair, hands, nails.

And here's the recipe video.

With weight loss and diabetes, you need to completely abandon wheat flour premium due to the high calorie content of this product and the high content of starch in it. Low calorie types are corn, spelled, buckwheat, rye and flax flour. From these species, you can prepare a variety of pastries, which, according to palatability in no way inferior to products made from white wheat flour. Useful for weight loss is coconut and almond flour because these foods are high in fiber and polyunsaturated fats, which accelerate metabolism and are necessary for the normal functioning of the human body.

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Calorie table of different types of flour

Flour calories different types, the nutritional value, proteins, fats, carbohydrates (BJU) are presented in the table:

by the most low-calorie foods are bird cherry and spelled flour. The first is made from dried naturally(in the sun) bird cherry fruit and is a storehouse of useful substances. It contains tannins, organic acids, sugars, antioxidants - flavonoids, vitamins C and P. From this product, you can prepare dietary confectionery And savory pastries. Bird cherry flour does not contain fat and a low amount of carbohydrates.

Spelled is made from grain, which belongs to the wheat family, but the fats from it are absorbed by the body faster and the carbohydrates in spelled contain almost three times less than in ordinary ones. flour products from the highest grade.

Of all types of wheat flour, whole wheat flour is the healthiest because it contains the same vitamins and minerals found in wheat grains themselves. It can be used for baking bread, buns, and also used instead of premium flour when baking pancakes.

What flour is good for diabetics and losing weight?

Wheat bran and whole grains Wheat flour also suitable for diet food.

What foods should be restricted?

Like people suffering diabetes, and those who are losing weight should be excluded from the diet of premium wheat flour, since it contains great amount starch and calories that increase blood sugar levels and weight gain.

White wheat flour is a fast carbohydrate that retains water in the body and has a high glycemic index.