Rolled oats
Rolled oats
Rolled oats (pronunciation: /roʊld oʊts/) are a type of oat that has been hulled, steamed, and then rolled into flat flakes. They are commonly used in a variety of dishes, including oatmeal, granola, and baked goods.
Etymology
The term "rolled oats" comes from the process by which they are made. The oats are first "rolled" or flattened, which gives them their distinctive shape and texture.
Description
Rolled oats are made from whole oat groats that have been dehusked and steamed, before being rolled into flat flakes under large heavy rollers. The steaming process partially cooks the oats, which helps them to retain their shape during the rolling process. The resulting flakes are then dried and packaged.
Nutritional Value
Rolled oats are a rich source of fiber, especially beta-glucan, a type of soluble fiber that can help to lower cholesterol levels. They also contain a good amount of protein, as well as various vitamins and minerals, including magnesium, iron, and zinc.
Usage
Rolled oats are commonly used in a variety of dishes. They can be cooked to make oatmeal, used as a base for granola, or incorporated into baked goods like cookies and muffins. They can also be used in savory dishes, such as meatloaf or as a coating for chicken or fish.
Related Terms
- Oatmeal: A type of porridge made from oats. Rolled oats are often used to make oatmeal.
- Granola: A breakfast food and snack food consisting of rolled oats, nuts, and honey, that is usually baked until it is crisp.
- Oat groats: The hulled kernels of oats. These are what are rolled to make rolled oats.
External links
- Medical encyclopedia article on Rolled oats
- Wikipedia's article - Rolled oats
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