Our expert says:
The cholesterol-lowering effect of oat bran should not be negatively influenced by cooking, BUT cooking will 'dilute' the soluble dietary fibre content due to water absorption. So it is more beneficial to sprinkle raw oat bran over other cereals than to cook it The kJ content of cooked oat bran will of course be considerably lower than that of raw bran because the cereal absorbs water during the cooking process. According to the SA Food Tables, raw oat bran contains 11.2% water, 1577 kJ of energy per 100g, and 11.1 g of dietary fibre, while cooked oat bran contains 84% water, 284 kJ and 2.0 g of dietary fibre per 100g.
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