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Rye flakes are produced by collecting rye, roasting it on a gas fire, and then rolling it into flakes. It is most commonly eaten as hot cereal. Other recipes that call for rye flakes include granola, muesli, creamy soups, stews, desserts, pie crusts, and baked goods. They are one-hundred percent whole grain, thus making them very high in fiber ...
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seeds resembled those of other cereals closely enough for them to be included by early cultivators.
Here are other types of oats you'll find at the store, plus the best uses for each of them. Instant Oats: Instant oats are frequently sold in individual-serving packets in plain and flavored ...
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Rolled oats are a type of lightly processed whole-grain food. They are made from oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and then stabilized by being lightly toasted. [3] Thick-rolled oats, or old-fashioned oats, usually remain unbroken during
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Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.