Ingredients: Rolled oats 100% from organic farming.
Porridge is a traditional Scottish breakfast, elaborated with oat flakes.
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Porridge is a traditional Scottish breakfast, elaborated with oat flakes, that are left to soak for hours. After this time, boil water and add the soaked flakes leaving a boil over low heat for several minutes. It is usually served with milk or with vegetable drinks.
Oats are the most nutrient-rich cereal. Contains more than twice the wheat fat, more proteins and carbohydrates. It is very rich in phosphorus, iron 4.72 mg/100 g contains your outperforms the meat over 3 mg/100 g) and vitamin B. Carbohydrates are the most abundant nutrient in oats. Due to the peculiar structure of rolled oats, their carbohydrate easily assimilated and absorbed slowly, thus providing energy for several hours after being ingested.
Contains vegetable fiber, especially in the lining of the point, and persists in flaked grains. It can also be consumed separately as oat bran. Its main component is the beta-glucan, a soluble derivative of cellulose. Have mild laxative effects, but especially the cholesterol level decreases due to absorbing and drag bowel bile acids, the raw material for the manufacture of cholesterol in the body. The oat proteins are abundant (16.9%) and very digestible. Contain all the essential amino acids, although not in the optimal ratio. Oats are relatively poor in lysine and threonine, while having an excess of methionine. By contrast, legumes (chickpeas, lentils or beans) are rich in lysine and threonine, but no methionine. So the combination of grains such as oats and pulses is very helpful, because the proteins of both types of food are complemented to form a complete protein.