Oat Meal Preparations

Benefits of Oats

Benefits of Oats
Know the benefits of Oats

Oat is a cereal grain that usually has a
bland taste and it comes in many forms.
Oats provide soluble fiber
(called beta glucan) which acts like a sponge during digestion, soaking
up and removing cholesterol from the body.

Health Benefits of
Oats:
Eating oats regularly lowers the blood cholesterol
level
The use of oats is very suitable in cases of depression,
insomnia, and physical fatigue. Unrefined oatmeal can be eaten on
regular basis to reduce stress while cooked oats will relieve fatigue.
Oat
contains silicon and vitamins A and B. It has soothing effects on the
nervous system, both when taken orally as a concoction, and when used
externally, during bathing.
Because of its high fiber content,
oats help in protection from bowel cancer.
Oats, like other
cereal grains, are valued primarily as a source of carbohydrates which
provide calories for energy needs.
Oats are also a great source
of vitamins E, B1 and B2.
Oats have a particular value in
helping a person to cope with the exhaustion that results from multiple
sclerosis, chronic neurological pain and insomnia.
Oats contain
one of the best amino acid profiles of all grains. Amino acids are
essential proteins that help facilitate optimum functioning of the body.
Oats
contain a high percentage of desirable complex carbohydrates, which
have been linked to: reduced risk of colon, breast, and prostate cancer.
Oatmeal
contains important micro nutrient zinc. Zinc is essential constituent
of many enzymes and is required for metabolism and stabilization of
nucleic acid. Zinc also associated with healing of wound, growth,
reproduction and glucose tolerance of human body.
Oatmeal is
good for pregnant women as it is full of nutrients such as minerals and
fiber.

Cereals, oats, regular and quick and instant, without fortified, dry

Refuse: 0%
Common Name: oatmeal, old-fashioned oats, rolled oats
NDB No: 08120 (Nutrient values and weights are for edible portion)

Nutrient
Units
Value per
100 grams
Number
of Data
Points
Std.
Error
1.00 X 1 cup
-------
81g
Proximates





Water
g
10.84
4
0.302
8.78
Energy
kcal
379
0
0
307
Energy
kj
1586
0
0
1285
Protein
g
13.15
4
0.053
10.65
Total lipid (fat)
g
6.52
4
0.182
5.28
Ash
g
1.77
4
0.018
1.43
Carbohydrate, by difference
g
67.70
0
0
54.84
Fiber, total dietary
g
10.1
4
0.473
8.2
Sugars, total
g
0.99
4
0.022
0.80
Sucrose
g
0.99
4
0.022
0.80
Glucose (dextrose)
g
0.00
4
0
0.00
Fructose
g
0.00
4
0
0.00
Lactose
g
0.00
4
0
0.00
Maltose
g
0.00
4
0
0.00
Galactose
g
0.00
4
0
0.00
Starch
g
57.92
4
0.189
46.92
Minerals





Calcium, Ca
mg
52
33
0.923
42
Iron, Fe
mg
4.25
4
0.065
3.44
Magnesium, Mg
mg
138
4
1.732
112
Phosphorus, P
mg
410
4
10.553
332
Potassium, K
mg
362
4
4.21
293
Sodium, Na
mg
6
4
0.409
5
Zinc, Zn
mg
3.64
4
0.095
2.95
Copper, Cu
mg
0.391
4
0.008
0.317
Manganese, Mn
mg
3.630
5
0.001
2.940
Selenium, Se
mcg
28.9
4
1.7
23.4
Vitamins





Vitamin C, total ascorbic acid
mg
0.0
4
0
0.0
Thiamin
mg
0.460
4
0.034
0.373
Riboflavin
mg
0.155
4
0.058
0.126
Niacin
mg
1.125
4
0.048
0.911
Pantothenic acid
mg
1.120
4
0.066
0.907
Vitamin B-6
mg
0.100
4
0.004
0.081
Folate, total
mcg
32
24
3.485
26
Folic acid
mcg
0
0
0
0
Folate, food
mcg
32
0
0
26
Folate, DFE
mcg_DFE
32
0
0
26
Choline, total
mg
40.4
0
0
32.7
Vitamin B-12
mcg
0.00
0
0
0.00
Vitamin B-12, added
mcg
0.00
0
0
0.00
Vitamin A, IU
IU
0
1
0
0
Vitamin A, RAE
mcg_RAE
0
1
0
0
Retinol
mcg
0
0
0
0
Vitamin E (alpha-tocopherol)
mg
0.42
4
0.037
0.34
Vitamin E, added
mg
0.00
0
0
0.00
Tocopherol, beta
mg
0.03
4
0.004
0.02
Tocopherol, gamma
mg
0.12
4
0.004
0.10
Tocopherol, delta
mg
0.00
4
0
0.00
Vitamin K (phylloquinone)
mcg
2.0
4
0.159
1.6
Lipids





Fatty acids, total saturated
g
1.110
0
0
0.899
4:0
g
0.000
0
0
0.000
6:0
g
0.000
0
0
0.000
8:0
g
0.000
0
0
0.000
10:0
g
0.000
0
0
0.000
12:0
g
0.020
238
0
0.016
14:0
g
0.010
238
0
0.008
16:0
g
0.940
238
0
0.761
18:0
g
0.060
238
0
0.049
Fatty acids, total monounsaturated
g
1.980
0
0
1.604
16:1 undifferentiated
g
0.010
238
0
0.008
18:1 undifferentiated
g
1.970
238
0
1.596
20:1
g
0.000
0
0
0.000
22:1 undifferentiated
g
0.000
0
0
0.000
Fatty acids, total polyunsaturated
g
2.300
0
0
1.863
18:2 undifferentiated
g
2.200
238
0
1.782
18:3 undifferentiated
g
0.100
238
0
0.081
18:4
g
0.000
0
0
0.000
20:4 undifferentiated
g
0.000
0
0
0.000
20:5 n-3
g
0.000
0
0
0.000
22:5 n-3
g
0.000
0
0
0.000
22:6 n-3
g
0.000
0
0
0.000
Cholesterol
mg
0
0
0
0
Amino acids





Tryptophan
g
0.182
0
0
0.147
Threonine
g
0.382
0
0
0.309
Isoleucine
g
0.503
0
0
0.407
Leucine
g
0.980
0
0
0.794
Lysine
g
0.637
0
0
0.516
Methionine
g
0.207
0
0
0.168
Cystine
g
0.455
0
0
0.369
Phenylalanine
g
0.665
0
0
0.539
Tyrosine
g
0.395
0
0
0.320
Valine
g
0.688
0
0
0.557
Arginine
g
0.850
0
0
0.688
Histidine
g
0.275
0
0
0.223
Alanine
g
0.563
0
0
0.456
Aspartic acid
g
1.217
0
0
0.986
Glutamic acid
g
2.830
0
0
2.292
Glycine
g
0.642
0
0
0.520
Proline
g
0.451
0
0
0.365
Serine
g
0.705
0
0
0.571
Other





Alcohol, ethyl
g
0.0
0
0
0.0
Caffeine
mg
0
0
0
0
Theobromine
mg
0
0
0
0
Carotene, beta
mcg
0
1
0
0
Carotene, alpha
mcg
0
0
0
0
Cryptoxanthin, beta
mcg
0
0
0
0
Lycopene
mcg
0
0
0
0
Lutein + zeaxanthin
mcg
180
1
0
146
USDA National Nutrient Database for Standard Reference, Release 20 (2007)

Cereals, oats, regular and quick and instant, unenriched, cooked with water (includes boiling and microwaving), without salt

Refuse: 0%
Common Name: oatmeal, cooked
NDB No: 08121 (Nutrient values and weights are for edible portion)

Nutrient
Units
Value per
100 grams
Number
of Data
Points
Std.
Error
1.00 X 1 cup
-------
234g
Proximates





Water
g
83.61
8
0.392
195.65
Energy
kcal
71
0
0
166
Energy
kj
297
0
0
695
Protein
g
2.54
8
0.082
5.94
Total lipid (fat)
g
1.52
8
0.04
3.56
Ash
g
0.34
8
0.014
0.80
Carbohydrate, by difference
g
12.00
0
0
28.08
Fiber, total dietary
g
1.7
7
0.082
4.0
Sugars, total
g
0.27
8
0.024
0.63
Sucrose
g
0.25
8
0.009
0.58
Glucose (dextrose)
g
0.00
8
0
0.00
Fructose
g
0.00
8
0
0.00
Lactose
g
0.00
8
0
0.00
Maltose
g
0.00
8
0
0.00
Galactose
g
0.02
8
0.023
0.05
Starch
g
11.60
8
0.28
27.14
Minerals





Calcium, Ca
mg
9
4
0.378
21
Iron, Fe
mg
0.90
8
0.067
2.11
Magnesium, Mg
mg
27
8
0.402
63
Phosphorus, P
mg
77
8
2.219
180
Potassium, K
mg
70
8
1.725
164
Sodium, Na
mg
4
8
0.417
9
Zinc, Zn
mg
1.00
8
0.109
2.34
Copper, Cu
mg
0.074
8
0.003
0.173
Manganese, Mn
mg
0.580
8
0.099
1.357
Fluoride, F
mcg
71.6
21
27.493
167.5
Selenium, Se
mcg
5.4
8
0.263
12.6
Vitamins





Vitamin C, total ascorbic acid
mg
0.0
8
0
0.0
Thiamin
mg
0.076
8
0.025
0.178
Riboflavin
mg
0.016
8
0.006
0.037
Niacin
mg
0.225
8
0.016
0.526
Pantothenic acid
mg
0.311
8
0.019
0.728
Vitamin B-6
mg
0.005
8
0.003
0.012
Folate, total
mcg
6
8
0.639
14
Folic acid
mcg
0
0
0
0
Folate, food
mcg
6
0
0
14
Folate, DFE
mcg_DFE
6
0
0
14
Choline, total
mg
7.4
0
0
17.3
Betaine
mg
3.1
1
0
7.3
Vitamin B-12
mcg
0.00
0
0
0.00
Vitamin B-12, added
mcg
0.00
0
0
0.00
Vitamin A, IU
IU
0
0
0
0
Vitamin A, RAE
mcg_RAE
0
0
0
0
Retinol
mcg
0
0
0
0
Vitamin E (alpha-tocopherol)
mg
0.08
8
0.005
0.19
Vitamin E, added
mg
0.00
0
0
0.00
Tocopherol, beta
mg
0.01
8
0
0.02
Tocopherol, gamma
mg
0.03
8
0.002
0.07
Tocopherol, delta
mg
0.00
8
0
0.00
Vitamin K (phylloquinone)
mcg
0.3
8
0.057
0.7
Lipids





Fatty acids, total saturated
g
0.310
0
0
0.725
4:0
g
0.000
0
0
0.000
6:0
g
0.000
0
0
0.000
8:0
g
0.000
0
0
0.000
10:0
g
0.000
0
0
0.000
12:0
g
0.000
238
0
0.000
14:0
g
0.005
1
0
0.012
15:0
g
0.000
1
0
0.000
16:0
g
0.280
1
0
0.655
17:0
g
0.001
1
0
0.002
18:0
g
0.021
1
0
0.049
20:0
g
0.002
1
0
0.005
22:0
g
0.002
1
0
0.005
Fatty acids, total monounsaturated
g
0.435
0
0
1.018
14:1
g
0.000
1
0
0.000
16:1 undifferentiated
g
0.003
0
0
0.007
16:1 c
g
0.003
1
0
0.007
17:1
g
0.000
1
0
0.000
18:1 undifferentiated
g
0.422
0
0
0.987
18:1 c
g
0.422
1
0
0.987
18:1 t
g
0.000
1
0
0.000
20:1
g
0.010
1
0
0.023
22:1 undifferentiated
g
0.000
0
0
0.000
Fatty acids, total polyunsaturated
g
0.559
0
0
1.308
18:2 undifferentiated
g
0.541
0
0
1.266
18:2 n-6 c,c
g
0.540
1
0
1.264
18:2 i
g
0.001
1
0
0.002
18:3 undifferentiated
g
0.018
0
0
0.042
18:3 n-3 c,c,c
g
0.018
1
0
0.042
18:4
g
0.000
0
0
0.000
20:4 undifferentiated
g
0.000
0
0
0.000
20:5 n-3
g
0.000
0
0
0.000
22:5 n-3
g
0.000
0
0
0.000
22:6 n-3
g
0.000
0
0
0.000
Fatty acids, total trans
g
0.001
0
0
0.002
Fatty acids, total trans-monoenoic
g
0.000
0
0
0.000
Cholesterol
mg
0
0
0
0
Amino acids





Tryptophan
g
0.040
0
0
0.094
Threonine
g
0.096
0
0
0.225
Isoleucine
g
0.116
0
0
0.271
Leucine
g
0.216
0
0
0.505
Lysine
g
0.135
0
0
0.316
Methionine
g
0.046
0
0
0.108
Cystine
g
0.097
0
0
0.227
Phenylalanine
g
0.142
0
0
0.332
Tyrosine
g
0.101
0
0
0.236
Valine
g
0.160
0
0
0.374
Arginine
g
0.167
0
0
0.391
Histidine
g
0.054
0
0
0.126
Alanine
g
0.124
0
0
0.290
Aspartic acid
g
0.302
0
0
0.707
Glutamic acid
g
0.623
0
0
1.458
Glycine
g
0.147
0
0
0.344
Proline
g
0.096
0
0
0.225
Serine
g
0.151
0
0
0.353
Other





Alcohol, ethyl
g
0.0
0
0
0.0
Caffeine
mg
0
0
0
0
Theobromine
mg
0
0
0
0
Carotene, beta
mcg
0
0
0
0
Carotene, alpha
mcg
0
0
0
0
Cryptoxanthin, beta
mcg
0
0
0
0
Lycopene
mcg
0
0
0
0
Lutein + zeaxanthin
mcg
180
0
0
421
USDA National Nutrient Database for Standard Reference, Release 20 (2007)

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!

Benefits of Tea

Benefits of Tea

Tea is a ritual enjoyed for nearly 5,000
years. The origin of tea is attributed to many a legend but one, which
has stood the test of time, is that tea originated in China. There is
story of a saint who, while meditating, fell asleep. On waking he
decided to punish himself by cutting off his eyelids. The place where
his eyelids fell to the earth a strange plant grew. The leaves of this
plant if brewed could banish sleep. These leaves were later to be
identified as tea. According to available sources the first book of tea
was written by Lu Yu in 780 A.D. and the green, black and Oolong teas
made their first appearance under the Ming Dynasty, circa 14th century.
The chinese were sole suppliers of tea to the world till the Japanese
broke their stranglehold in the 9th century and the first business
rivalry was kicked off. Since the fourth century AD, tea has been an
integral part of life in China where it is a major feature of any
important ceremony. In Japan too, the famous tea ceremony evolved from a
social ritual into an art from central to Japanese culture. Therefore,
it is not surprising that tea drinking started to spread, following the
caravan routes to Mongolia, Iran, Muslim countries and finally Russia.

Up
until the nineteenth century, China was virtually the sole supplier of
tea. Traders broke the chinese monopoly, by the establishment of tea
plantations in India and Sri Lanka, followed by Asia, Africa and Soth
America. The growing market led to intense competition between
ship-owners for the speediest transportation of tea. The age of the tea
clipper bagan. This romantic period (1840 to 1886) was famous for the
tea clipper races along the shipping routes in which many of the
fastest, most beautiful sailing vessels ever built, participated.

Europe
only began enjoying the delights of tea on a large scale when the
French East India Company introduced tea to Holland in 1610, France in
1636 and England in 1650. Tea quickly acquired great popularity in
France and the Marquise de Ia Sabliere was supposedly the first to begin
the custom of taking tea with milk.

In eighteenth century
England, tea drinking was already well established by London society who
frequented elegant teahouses. However, it was only when queen Victoria
established the great tradition of 5 o'clock tea in the nineteenth
century, that tea acquired the status of the British national drink.

In
the new world, tea was so popular with the early colonials and such a
valuable source of income to the british government, that early
Americans were obliged to pay a tax of 100% on tea. As an act of
protest, a British tea cargo was dumped in the ocean by angry taxpayers
in 1773, in the famous `Boston Tea Party`, the first act of the American
Revolution.

Tea cuts risk of heart disease and slows cancer
growth considerably

Tea drinkers take heart. Starting with your
heart teas of all the three varieties have a plenty of health benefits.
Drinking four or more cups of green tea a day may help stave off skin
cancer and the substance could be similarly effective if incorporated
into skin care creams, researchers say. The brew, which is especially
popular in Asia, where cancer is rarer than in the west, contains
antioxidants that are known to prevent skin cancer in humans, a report
on green tea research has said. Research has suggested substances in
green tea called polyphenols can kill tumor cells and may starve
cancerous growths by as much as 90%, by limiting blood vessel growth
around them. The leaf and bud of the camellia plant are the basis of
both green and black tea. But unlike black tea, which is fermented,
green tea is steamed dry immediately after harvesting, which leaves it
with larger amounts of polyphenols. Research also states that as tea
lowers the rate of cell replication and thus the growth and development
of neoplasms, it may also diminish the risk of specific types of cancer.

People
who drink tea each day significantly reduce their chances of
atherosclerosis, or hardening of the arteries, according to a study
published in the Archives of internal medicine. Tea polyphenols are
powerful antixidants that may play a role in lowering the oxidation of
LDL-cholesterol, with a consequent decreased risk of heart disease. The
polyphenols in tea have beneficial effect on two long established heart
disease risk factors- high cholesterol and high blood pressure. Those
who drank one or two cups a day lowered their risk of circulatory
disease by 46 percent. For those who drank four cups a day, the risk
dropped by 69 percent.

Tea is also known to have a positive
effect through its ability to modify the intestinal microflora in the
stomach and so reduce the undesirable bacteria and increase beneficial
bacteria in the stomach. Components from black and green tea extracts
can after the expression of genes known to play a role in the process of
cancer formation and may therefore have significant cancer prevention
properties in pancreatic and prostate cancer.

Oolong tea extract
is thought to enchance noradrenaline induced lipolysis in adipose tissue
and inhibit pancreatic lipase activity, therefore suggesting an
anti-obesity action of tea consumption. Tea has also been proven to
express a cardiovascular protective and lipid-lowering effect.

While
Japanese research has found that three cups of Oolong tea daily can be
beneficial in stubborn eczema, women seem to benefit more by drinking
tea. Some findings show that drinking certain types of tea containing
high concentrations of a particulr amino acid may help strenghen the
body's immune system responce when fighting off infection. And adding
milk, honey, lemon or suger do not diminish the positive health effects,
experts say.

Benefits of Tea
Tea catechins
help in easing the discomfort joints and limbs
Tea accelerates
the metabolism of carbohydrates and fats and thus is good for slimming
Tea
catechins help in reducing the incidence of cancer of organs viz.
Pancreas, prostrate gland colon, oesophagus and mouth; it also helps
reduce tumors and oxidation by free radicals.
Tea acts as a
diuretic - it clears urine and facialitates its flow.
Tea
catechins inhibit the increase of blood cholesterol and blood sugar.
The
Gama Amino Buteric Acid (GABA) in tea helps regulate blood pressure.
Tea
is 'Liquid Confidence'. It freshens your breath, and is a rare source
of natural fluorides which help prevent tooth decay and dental cavities.
Tea
has vitamin C, reduces stress, battles infection, and adds to the
resistence of the body.
Tea flavor acids strenghen blood vessel
walls and prevent halitosis.
Tea is a rich source of vitamin B
complex.
Tea is calorie-free.
Tea has right amount of
caffeine necessary for human body. The caffine in tea removes fatigue,
stimulates clear thinking and mental alertness
Tea is a potent
antibacterial which fights carcinogenic bacteria and kills the influenza
virus.
Tea rejuvenates and adds a glow to skin and hence used
in cosmetics.
Tea assuages thirst and beats the summer heat.
Tea eliminates toxic substances from the body. Antioxidants in tea
slows down ageing.
Tea aids in digestion and better absorption
of proteins and fats.

How tea is served in different
parts of the world

Africa - Rooibos tea (tisane) is given to
infants (mixed with milk)

India - Black tea is steeped in a
mixture of hot water and milk

Japan - Green tea (Macha, Konacha)
powder is mixed with hot water then stirred and consumed in its entity.
Chado (The way of tea) is Japan's traditional tea ceremony.

UK
- Tea is steeped very strong. Milk honey or suger are added.

Russia
- Tea is simmered for up to 30 min to make tea essence and then is
mixed with warm water

Tibet - Tea bricks are boiled and yak
butter is added

U.S - Cup of cold water and any tea bag is
microwaved - this custom is changing with availabity of higher quality
teas. Increasing number of US consumers are switching to loose teas.