Flakes are just crushed grains together with all their components. And grains are an abundant source of nutrients. Oatmeal is the mildest flakes. It contains potassium, calcium, magnesium, iron, copper, manganese, group-B vitamins, vitamin PP, fibre and significant amounts of zinc. Soluble fibre is an important component, the so called beta-glucans. Daily consumption of oatmeal helps prevent civilisation diseases.
High-quality oatmeal, produced as a result of a modern technological process, does not require cooking, just pouring with boiling milk, water or stock. Thanks to that it does not lose valuable nutrients while cooking.
Wheat, barley, and especially rye flakes, require hot fluid, because they are quite hard. The best addition to flakes is a teaspoon of honey.
When you buy flakes described as "breakfast" flakes, you should read the ingredients on the packaging, the fat and sugar content, but also pay attention whether these are flakes from corn grains. It is a good idea to make your own breakfast mix of pure corn flakes with an addition of dried fruit or other ingredients, such as honey, nuts, yoghurt.
What you should pay attention to when buying flakes:
• The renown of the manufacturer - you should be aware that the flakes manufacturing process (unlike groats) is complex, requires many cleaning devices, and roasting in high temperatures. And when high temperatures are involved, devices rust quickly. Stainless steel roasters, on the other hand, are expensive. This is why you should check the manufacturer.
• Check whether flakes contain anything else, except for corn grains.
• Fine or cut flakes are smaller, but more mild.
• Oatmeal combines calcium, therefore you should eat dairy product together with it. Flakes, on the other hand, contain selenium, which is rare in food.
• Flakes contain natural fat and may become rancid. Check the use-by date on the packaging.
