Unique among the widely-eaten grains, oats almost never have their bran and germ
removed in processing. So if you see oats or oat flour on the label, you’re virtually
guaranteed to be getting whole grain.
In India, most oats are steamed and flattened to produce rolled oats. The more oatsare flattened and steamed, the quicker they cook – and the softer they become.
However, if you prefer a nuttier texture go for steel-cut oats. These look similar to
wheat dalia and cook in about 20-30mins. Steel-cut oats consist of the entire oat
kernel sliced once or twice into smaller pieces. Steel-cut oats make an excellent a
breakfast porridge!
Poshtik offers 3 varieties of oats – whole kernel (mainly used to make oat flour),
jumbo rolled oats and steel cut oats.
Steel-cut oats are made by cutting whole oat groats two or three times. The cut pieces of groats are neither steamed nor rolled. Since they do not go through this process, they are more intact than thick-rolled or instant oats. This causes steel-cut oats to have more surface area, which slows digestion. A larger surface area causes the stomach to work longer to break down steel-cut oats. The glycemic index, a measurement of the rise in blood sugar, is only 42 for steel-cut oats compared with 66 for instant oatmeal.
Fiber helps you control your blood sugar levels and can provide satiety after a meal. Steel-cut oats have twice the amount of fiber per 1/4 cup than old-fashioned or instant oats have. Every 1/4 cup of steel-cut oats you eat provides you with 4 grams of fiber. Steel-cut oats can help you reach your daily goal of 25 to 30 grams of fiber, as recommended by the Academy of Nutrition and Dietetics.
