Oat gulung
 A tablespoon of rolled oats  Close-up |
| Ajiné nutrisi saben 100 g (3.5 oz) | |
|---|---|
| Ènergi | 379 kkal (1,590 kJ) |
67.70 g | |
| Gula | 0.99 g |
| Serat panganan | 10.1 g |
6.52 g | |
13.15 g | |
| Vitamin | |
| Pindhané vitamin A | (0%) 0 μg |
| Tiamin (B1) | (40%) 0.460 mg |
| Riboflavin (B2) | (13%) 0.155 mg |
| Niasin (B3) | (8%) 1.125 mg |
| Asem pantotènik (B5) | (22%) 1.120 mg |
| Vitamin B6 | (8%) 0.1 mg |
| Folat (B9) | (8%) 32 μg |
| Vitamin B12 | (0%) 0.00 μg |
| Colin | (8%) 40.4 mg |
| Vitamin C | (0%) 0 mg |
| Vitamin D | (0%) 0 μg |
| Vitamin É | (3%) 0.42 mg |
| Vitamin K | (2%) 2.0 μg |
| Mineral | |
| Kalsium | (5%) 52 mg |
| Wesi | (33%) 4.25 mg |
| Magnésium | (39%) 138 mg |
| Mangan | (173%) 3.630 mg |
| Fosforus | (59%) 410 mg |
| Potasium | (8%) 362 mg |
| Sodhium | (0%) 6 mg |
| Sèng | (38%) 3.64 mg |
| Komponèn liyané | |
| β-glucan (soluble fibre) | 4 g |
| |
| Persèntase sadarma pangira-ira sarana pamrayoga ing AS tumrap wong diwasa. Sumber: Sasana Dhata Gizi USDA | |
Gandum gulung minangka jinis panganan gandum sing diproses entheng. Biasane, bahan kasebut digawe saka grumbulan oat sing wis diurusi lan dikukus, sadurunge digulung dadi serpihan flat ing sangisore rol abot banjur stabil kanthi dipanggang kanthi entheng. [1] Kejabi bubur, gandum sing digulung asring dadi bahan utama ing granola lan muesli . Sabanjure bisa diolah dadi bubuk kasar, sing yen wis mateng dadi cairan kenthel kaya duduh kaldu . Bubuk oatmeal sing luwih apik asring digunakake minangka panganan bayi .
Gandum, kaya sereal liyane, duwe sekam njaba sing angel lan ora bisa dipangan sing kudu dicopot sadurunge gandum bisa dipangan. Sawise sekam njaba (utawa gandum ) wis dicabut saka biji gandum sing isih ditutupi bran, turahane diarani wit gandum. [1] Amarga lapisan bran, sanajan nutrisi, nggawe biji-bijian angel dikunyah lan ngemot enzim sing bisa nyebabake gandum dadi garing, gandum gandum mentah asring diolah kanthi uap supaya empuk kanggo wektu masak sing luwih cepet ("gandum cepet" modern ) lan kanggo enzim enzim supaya luwih suwe. [2]
Referensi
[besut | besut sumber]- ↑ a b "Oats". The Nutrition Source, T.H. Chan School of Public Health, Harvard University. 2020. Dibukak ing 14 August 2020. Masalah sitiran: Tenger
<ref>ora trep; jeneng "harvard" diwedharaké ping bola-bali déné isiné béda - ↑ "Types of Oats". The Whole Grain Council. Dibukak ing 8 April 2016.