Oat bran

Oat bran is a secondary product that is produced in the process of grinding oats. In the composition of oat bran there are parts of grain, which are removed according to a certain technology in the production of high-quality flour. These parts are the seed coat, endosperm, embryo particles and aleuronic layer.

Hippocrates also knew about the beneficial properties of oat bran, who, being one of the founders of ancient medicine, advised to eat this product to normalize the functioning of the stomach and cleanse the intestines.

Today, oat bran is increasingly popular and in demand among consumers. However, you need to know and be able to distinguish between food (dietary) and feed oat bran. When purchasing this product, if possible, pay attention to the smell, as well as the color of oats, try to make sure that there is no mold and foreign impurities.

Before preparing oat bran, the product must be poured with hot water for half an hour. After the mass swells, it can be added to any dishes. For example, if oat bran is poured overnight with milk, yogurt or kefir, in the morning you get a very healthy dish. In addition, oat bran is often used in baking bread, pies, pizza and tortillas. Soups and porridge are boiled with them. The calorie content of oat bran is about 246 kcal.

Composition of oat bran

Oat bran contains mineral salts: copper, iron, phosphorus, potassium and zinc. Among the vitamin group, vitamins PP, E, K and B. In addition, fats in this food are presented in a well-balanced form and include a sufficient amount of saturated fatty acids.

Benefits of oat bran

The benefits of oat bran are primarily due to the presence of fiber, which can stimulate intestinal microflora. This leads to the activation of the synthesis of B vitamins, which are responsible for the exchange of energy, as well as the normal functioning of the nervous and immune systems of the body.

In addition, the benefits of oat bran are also contained in the presence of a considerable amount of protein, which is distinguished by a rather rare set of amino acids. Only bran of this type is characteristic of the high content of the vital amino acid - lysine. This substance takes part in the prevention of atherosclerosis and osteoporosis.

Damage to oat bran

Nevertheless, despite the obvious advantages of this product, the harm of oat bran for a certain group of people is quite likely. In particular, it is recommended to abandon them for people with exacerbations of any gastroenterological pathologies, as well as in the presence of intestinal adhesions and in the case of diarrhea.