Oats are an excellent source of slow release energy during the day which is why they are the basis of many a breakfast. This is because Oats are high in fat, about 7 to 8 per cent.
The basic difference between all forms of oats is the time they take to cook and digest. All forms of oatmeal derive from oat groats, which are whole, unbroken oat grains. Regular oats are also known as rolled oats or old-fashioned oats. They are produced by sending groats through a rolling machine, where they are flattened. This produces thick flakes of oatmeal. Quick oats, also known as quick-cooking oats, go through this same procedure, except they are pressed into thinner flakes. This type of oatmeal often gets confused with instant oats, but they are not one and the same. Instant oatmeal is finely pressed, which can cause it to take on a powdery consistency.
Serving Size: 50g
|Av per 100g|
|Fat Total (g):||6.9|
|Fat Saturated (g):||1.2|