1, the nutritional components of raw oat flour and cooked oat flour are different: the nutritional components of raw oat flour are the least damaged, especially all kinds of minerals and vitamins are basically not lost, and the pure natural aroma of oatmeal is retained. Generally, various preservatives, such as glycogen or additives, will continue to be added to cooked oat flour, and the application of such preservatives will affect the nutritional components of oat flour.

2, the production method is different: raw oatmeal simply presses an oatmeal, at least the oatmeal in the production and processing stage, so the consistency of oatmeal is basically maintained, only broken oatmeal. Cooked oat flour has a high-temperature solution ripening process, which will inevitably lead to the outflow of some nutrients such as vitamins.

3. The eating method of raw oatmeal and cooked oatmeal is different: cooked oatmeal has been cooked at high temperature, and seasoning has been added in advance, which is convenient and convenient to take. For example, instant oatmeal can be taken in boiling water for more than ten minutes. Because of this, oatmeal needs to be cooked for a long time, and it can only be eaten after it is crispy.