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Oat bran refers to the rough outer layer of oats (generally including the bark and aleurone layer), which was originally a by-product of oat processing and was used as feed or discarded, but it was later discovered
strong>The nutrient content is actually higher, and it is gradually developed into a food.
Compared to rolled whole oatmeal, pure oat bran has higher dietary fiber, vitamin B1, B2, magnesium and potassium content >.
In addition, more than 70% of the special health-care ingredients in oats – beta-glucan are concentrated in the oat bran part, and polyphenols are antioxidants. Also higher in bran.
However, in terms of cost-effectiveness, the price of pure oat bran on the market is more than double that of oatmeal, and some even 3-4 times, obviously The price-performance ratio is very low.< /strong>.
In fact, to get the nutritional benefits of oatmeal, you can eat regular oatmeal, you don’t have to buy bran at a high price. Moreover, bran is high in dietary fiber, and eating too much is more prone to the problem of flatulence.
 Wang Hong. Extraction, antioxidant activity and stability of polyphenols from oat bran [D]. Harbin University of Commerce, 2013.
Xu Chao. In vivo metabolism and anti-exercise fatigue mechanism of oat β-glucan [D]. Northwest A&F University, 2013.
 Li Xuefan. Development of oat bran mixed grain mixed powder [D]. Shanxi Agricultural University, 2016.
 Zhang Yue. Development and process optimization of sugar-free oat bran biscuits [D]. Shanxi Agricultural University, 2017.
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