Oatmeal is used for the formulation of baked goods but it is often mixed with wheat powder for correct leavening. Oatmeal is more suitable for dry processes such as biscuits.

From a nutritional point of view, oats lower bad cholesterol (LDL), increases the basal metabolic rate, the sense of satiety (thanks to soluble fibers) and also slows down the entry of glucose into the circulation: resulting in a lower glycemic index of all meal.
Oatmeal is particularly rich in tryptophan (0.18g per 100g of finished product), an essential amino acid precursor of serotonin(neurotransmitter that plays an important role in regulating mood and sleep).
It is distinguished in particular by a high content of proteins, fats, soluble fibers (12 to 14%) and low glycemic index carbohydrates; it also contains lysine, phosphorus, potassium and vitamins (B1, B2, PP, D and Carotene).

Strengths of Oatmeal:

- RICH IN PHOSPHORUS AND VITAMINS OF GROUP B

- GOOD PROTEIN CONTENT

- IT'S ENERGIZING

- LOWER CHOLESTEROL

- IDEAL FOR DIABETICS

- STIMULATES THE IMMUNE SYSTEM THANKS TO THE BETA-GLUCANS CONTAINED

- IT HAS EXPECTORANT AND MUCOLITIC PROPERTIES

- STIMULATES THE THYROID ORGANS

NUTRITIONAL VALUES (per 100gr of product) AVERAGE VALUES - REF. INRAN DATABASE

Nutritional value (about 100 gr. Of product) Average value - REF. Inran database

ENERGY / energy value 1688 Kjoule - 402 Kcal

FATS / fats 7.20 gr.

OF WHICH SATURATED FATTY ACIDS / of which saturated fatty acids 1,40 gr

CARBOHYDRATES / carbs 67,90 gr.

OF WHICH SUGARS / of which sugars 0,60 gr

FIBERS / fibers 5.00 gr

PROTEIN / protein 13.80 gr.

SODIUM / sodium

SALT / salt

Contains gluten

May Contain Soy