Fiber content of oat cereal

Cereal and cereals products such as wheat grains, rye or oats are human main sources of dietary fiber. The total dietary fiber content of cereals varies from 10% to 15%, however the content of soluble fiber varies from 20% (wheat) to approximately 50% (oats).

Oats is a good source of soluble fiber. Soluble fiber absorbs cholesterol from the blood and carries it away.

*Higher fiber oats aid in food digestion and may help with the memory performance.
*It helps slow digestion and absorption of foods and promotes a feeling of fullness.
*It also promote a slower and more sustained release of glucose into bloodstream.
*In addition, high fiber oats seem to improve insulin sensitivity by keeping blood sugars stable and reduce your risk factors of cardiovascular disease by lowering LDL cholesterol.

Beta glucan is the soluble fiber in oats. It has been shown to help lower cholesterol. In individuals with high cholesterol levels (above 220 milligrams per deciliter) the consumption of the equivalent of 3 grams of soluble oat fiber per day typically lowers total cholesterol by 8 to 23 percent.

Rolled provides 4 grams of total fiber in a cup serving. It means that 3 grams of soluble fiber from oats daily is equivalent to about 1.5 cups of cooked oatmeal.

Oatmeal or rolled oats, oat flakes are high in soluble fiber and low in gluten. Regular rolled oats are higher in fiber than instant oatmeal.

It has been determined that the polyunsaturated fatty acids contribute as much of the cholesterol-lowering effects of oats as does the fiber content. Although oat bran has a higher fiber content oatmeal is higher in polyunsaturated fatty acids.

Evidence for the effectiveness of fiber in the control of other disease appears equivocal; however, populations with higher fiber intakes have a lower incidence of gastrointestinal disorders, heart disease and breast and colon cancers.
Fiber content of oat cereal 

Protein content of corn

Corn has the lowest protein content of the cereals (7.1%) but a high starch content (65.7%) and a fiber content of 1.5%. It has the highest fat content of grains or legumes (4%).

The protein contend of corn is inversely related to starch content and grain yields. Bulk density is related to increased starch content when other factors are constant.

The amount of nitrogen in the soil, and when it is applied significantly affect protein content.

The development of hybrid strain has improved the yield of field corn, which is lower in protein than wheat, and like all vegetable protein, including wheat, corn is deficient in some amino acids and so does not provide a complete protein for humans.

Corn is especially deficient in the amino acid, but a variety of high-lysine corn has been developed that may eventually have a great impact on human nutrition on some parts of the world.
Protein content of corn

Proteins content in wheat

The protein content in commercially grown wheat ranges from 6 to 16%.

Increased protein content is nutritionally desirable but, at least in developed countries, it is also important that the protein is of a type which will produce acceptable bread.

In cereals, only wheat has storage proteins that form the gluten network in flour and water dough, which has unique properties of elasticity and strength to produce yeast-leavened bread.

Storage protein comprises 85% of wheat endosperm proteins and consists of gliadin (which is alcohol-soluble) and glutenin (alkali or acid soluble) fractions.

Therefore, gliadin and glutenin are the most abundant in wheat flour, albumin content being about 9%, globulin content being about 5%, prolamin (gliadin) content is being about 40% and glutenin content being about 46%. 

Both protein content and protein composition are extremely important determining flour quality.

Protein content in wheat is one of the major factors affecting bread-making and pasta quality.

As protein content increases within a bread wheat variety, its water absorption capacity and loaf volume also increase.
Proteins content in wheat

Fiber in cereals grains

Fiber is found particularly in the germ, the bran seed coat, and the aleurone layer, which surrounds the endosperm, immediately below the bran.

A diet rich in whole grains may help protect body against many chronic diseases, including diabetes, heart disease and certain cancers, and it can be an effective tool for managing body weight.

Whole grain also appear to increase insulin activity and reduce risk for developing diabetes. It is also a protective nutrient that may reduce the risk of colon cancer.

In general there is understanding that soluble dietary fiber increases viscosity of gastric content, reducing the rate of absorption of nutrients. This may improve glycemic response and consequently reduce insulin demand and improve the blood lipid profile.

Fiber content is determined by different analysis and includes crude fiber (CF) and total dietary fiber (TDF).

These two measurements are not correlated. Crude fiber is composed of cellulose and the non-carbohydrate lignin. TDF includes cellulose and lignin, plus hemicellulose, pectic substances, gums and mucilages.

Body need between 25 and 50 grams a day of fiber according to the height. Children need fiber too and should be eating grains in the wholegrain form and plenty of fruits and vegetables, from the time they are weaned.
Fiber in cereals grains