【此燕麥不同彼燕麥】
燕麥給矛我們的印象都離不開有助含有豐富膳食纖維、能有助控制膽固醇和血糖水平等，但並不是所有類型的燕麥都擁有相同的營養價值。
燕麥的營養價值取決於其加工過程，燕麥米只去除了外皮的一小部分，保留了胚芽的部分；而原片燕麥則經蒸和壓等工序，加以切割或粉碎成碎片製成即食燕麥片。
💡營養師提提您
經歷越多加工工序的穀物所需的烹煮時間一般更短，升糖指數一般較高
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【Same Oat But With Different In Nutrition Value】
Rich dietary fibre, helps control cholesterol and blood sugar levels are the terms often related to oats. However, not all types of oat contain the same nutritional value.
The nutritional value of oats depends on its processing. Only a small part of the outer husk of oats is removed, leaving the germ part to become oat groat, while rolled oats are steamed and pressed, and being cut or crushed into pieces to produce instant oatmeal.
💡Friendly Reminder
Grains that have undergone more processing steps generally require shorter cooking time and with a higher glycemic index
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