AStomper
07-29-07, 05:57 PM
Is QuickOats the same as rolled oats? and if not is it a substitute.
Training & Nutrition - What is rolled oats
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qwerty37
07-29-07, 06:50 PM
Same product but different as far as nutrition goes, QuickOats are more refined, rolled oats are the way to go. Personally I hate the way QuickOats taste, but love rolled oats w/Grade A Dark Amber locally made syrup!! (hate the taste of store bought syrup)
Google them, lots of info out there.
Google them, lots of info out there.
supcom
07-31-07, 08:31 AM
Quick Oats are rolled oats that have been treated so that they cook faster. One can be substituted for the other in recipes.
qwerty37
07-31-07, 04:33 PM
I Googled Rolled Oats and Quick Oats, here's something I found (your answers are in here):
Rolled oats
From Wikipedia, the free encyclopedia
A tablespoon of rolled oatsRolled oats, dry
Nutritional value per 100 g (3.5 oz)
Energy 380 kcal 1610 kJ
Carbohydrates 67 g
- Sugars 1 g
- Dietary fiber 10 g
Fat 6 g
Protein 16 g
Thiamin (Vit. B1) 0.7 mg 54%
Vitamin E 0.7 mg 5%
Iron 4 mg 32%
Phosphorus 474 mg 68%
β-glucan (soluble fiber)* 4 g
*Citation needed.
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Rolled oats are oat groats that have been rolled into flat flakes under heavy rollers. The oat, like some other cereals, has a hard, inedible outer hull that must be removed before the grain can be eaten. After the hulls have been removed from the bran-covered oat grains, the remainder is called oat groats. Oat groats can be used as cereal, but since the bran layer makes the grains tough to chew and contains an enzyme that can cause the oats to go rancid, oat groats are usually steam-treated to soften them and denature the enzymes. It can be argued that this process removes the enzyme phytase which would otherwise serve to break down the the high-phytate content of commercial oats which inhibits the absorption of iron by the human body. Steel-cut oats are oat groats that have been chopped into smaller pieces and retain bits of the bran layer.
Rolled oats that are sold as oatmeal usually, but not always, have had the tough bran removed. They have often been lightly baked or pressure-cooked. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that have simply had the bran removed can be cooked and eaten as "old-fashioned" oatmeal, but more highly fragmented rolled oats absorb water much more easily and therefore cook faster, so they are sometimes called "quick" or "instant" oatmeal. Oatmeal can be further processed into coarse powder, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food.
rolled oats are sometimes used in granola
Oats are an excellent source of thiamine, iron, and dietary fiber. Fiber is helpful in reducing cholesterol levels in the bloodstream. Oats are also the only source of antioxidant compounds known as avenanthramides; these are believed to have properties which help to protect the circulatory system from arteriosclerosis. Oat products also contain beta-glucan, which may help Type 2 diabetics control their blood sugar level, and might also help stimulate the immune system to fight off bacterial infections
oatmeal
Steel-cut oats (aka Scotch oats or Irish oatmeal or pinhead oats) is unrefined and most closely resembles the natural oat grain. Rolled oats (regular or old-fashioned) are oat groats that have been steamed and rolled, reducing the cooking time to approximately 15 minutes; but more importantly the digestion and absorption time of the carbohydrates contained in the cereal. Quick oats, are groats that have been cut into pieces and rolled even finer to cook faster, about 5 minutes. Old-fashioned and quick oats can be interchanged in recipes. Instant oats are NOT interchangeable. Instant oats are made with cut groats that have been precooked and dried before being rolled. most instant oatmeal is packaged with salt, sugar and other flavorings. Oatmeal is the only food that naturally contains GLA (gamma linolenic acid) an essential fatty acid critical to the body's production of the favorable eicosanoids (PGE1 - prostaglandins). Oatmeal has been proven to lower cholesterol, reducing the risk for heart disease.
Season: available year-round
Nutrition Facts
Calculated for 1 cup
Calories 311
Calories from Fat 45
Amount Per Serving %RDA
Total Fat 5.1g 7%
Saturated Fat 0.9g 4%
Polyunsat. Fat 1.9g
Monounsat. Fat 1.6g
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 283mg 8%
Total Carbohydrate 54.3g 18%
Dietary Fiber 7.9g 31%
Protein 13.0g 25%
Vitamin A 0mcg 0%
Vitamin B6 0.1mg 4%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 0%
Vitamin E 0mcg %
Calcium 42mg 4%
Magnesium 119mg 29%
Iron 3mg 18%
Rolled oats
From Wikipedia, the free encyclopedia
A tablespoon of rolled oatsRolled oats, dry
Nutritional value per 100 g (3.5 oz)
Energy 380 kcal 1610 kJ
Carbohydrates 67 g
- Sugars 1 g
- Dietary fiber 10 g
Fat 6 g
Protein 16 g
Thiamin (Vit. B1) 0.7 mg 54%
Vitamin E 0.7 mg 5%
Iron 4 mg 32%
Phosphorus 474 mg 68%
β-glucan (soluble fiber)* 4 g
*Citation needed.
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Rolled oats are oat groats that have been rolled into flat flakes under heavy rollers. The oat, like some other cereals, has a hard, inedible outer hull that must be removed before the grain can be eaten. After the hulls have been removed from the bran-covered oat grains, the remainder is called oat groats. Oat groats can be used as cereal, but since the bran layer makes the grains tough to chew and contains an enzyme that can cause the oats to go rancid, oat groats are usually steam-treated to soften them and denature the enzymes. It can be argued that this process removes the enzyme phytase which would otherwise serve to break down the the high-phytate content of commercial oats which inhibits the absorption of iron by the human body. Steel-cut oats are oat groats that have been chopped into smaller pieces and retain bits of the bran layer.
Rolled oats that are sold as oatmeal usually, but not always, have had the tough bran removed. They have often been lightly baked or pressure-cooked. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that have simply had the bran removed can be cooked and eaten as "old-fashioned" oatmeal, but more highly fragmented rolled oats absorb water much more easily and therefore cook faster, so they are sometimes called "quick" or "instant" oatmeal. Oatmeal can be further processed into coarse powder, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food.
rolled oats are sometimes used in granola
Oats are an excellent source of thiamine, iron, and dietary fiber. Fiber is helpful in reducing cholesterol levels in the bloodstream. Oats are also the only source of antioxidant compounds known as avenanthramides; these are believed to have properties which help to protect the circulatory system from arteriosclerosis. Oat products also contain beta-glucan, which may help Type 2 diabetics control their blood sugar level, and might also help stimulate the immune system to fight off bacterial infections
oatmeal
Steel-cut oats (aka Scotch oats or Irish oatmeal or pinhead oats) is unrefined and most closely resembles the natural oat grain. Rolled oats (regular or old-fashioned) are oat groats that have been steamed and rolled, reducing the cooking time to approximately 15 minutes; but more importantly the digestion and absorption time of the carbohydrates contained in the cereal. Quick oats, are groats that have been cut into pieces and rolled even finer to cook faster, about 5 minutes. Old-fashioned and quick oats can be interchanged in recipes. Instant oats are NOT interchangeable. Instant oats are made with cut groats that have been precooked and dried before being rolled. most instant oatmeal is packaged with salt, sugar and other flavorings. Oatmeal is the only food that naturally contains GLA (gamma linolenic acid) an essential fatty acid critical to the body's production of the favorable eicosanoids (PGE1 - prostaglandins). Oatmeal has been proven to lower cholesterol, reducing the risk for heart disease.
Season: available year-round
Nutrition Facts
Calculated for 1 cup
Calories 311
Calories from Fat 45
Amount Per Serving %RDA
Total Fat 5.1g 7%
Saturated Fat 0.9g 4%
Polyunsat. Fat 1.9g
Monounsat. Fat 1.6g
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 283mg 8%
Total Carbohydrate 54.3g 18%
Dietary Fiber 7.9g 31%
Protein 13.0g 25%
Vitamin A 0mcg 0%
Vitamin B6 0.1mg 4%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 0%
Vitamin E 0mcg %
Calcium 42mg 4%
Magnesium 119mg 29%
Iron 3mg 18%