Porridge

We offer oat, naked oat, whole barley and corn porridge. First we will consider the staple breakfast of much of the UK which is oat porridge.

We believe the best tasting porridge and the most nutritional porridge is fresh flaked porridge. To keep all the nutrition and flavour in the oat grain, you must not open the grain until you are ready to use it.  As soon as you flake (or roll) the oat (unflaked oats are called groats) and expose it to the air, you begin to lose valuable nutrients and flavour.

One of the reasons we exhibit at fairs in the UK is that people must see and taste for themselves why you would want to flake your own porridge or muesli. You can see, taste and feel the difference.  Fresh flaked oats have not dried out.  The fresh flaked oat and its bran are soft and supple. And the flavour is the full traditional flavour of oats. Many elderly people tell us that they haven’t tasted oats like the fresh flaked oats since they were children.


Since we cannot let you taste the difference over the internet, we can show you the difference between fresh flaked oats and premium prepackaged oats. Prepackaged oats are on the right, they have been cooked and dried to increase the shelf life. Fresh flaked oats are on the left, they still have all the moisture and healthy oils of the fresh grain. But once they have been flaked, they have a much shorter shelf life. We recommend refrigeration after flaking.

 

fresh flaked oatsfresh flaked oats

prepackaged oatsprepackaged oats

 

 

 

 

 

 

 

The most nutritious and flavourful way to make your porridge is to flake your oats out fresh from the grain each morning or before cooking or baking with your oats. We provide the oat grain and the Campo flaker to flake your oats out fresh. We also offer fresh flaked oats that are packaged in an oxygen free atmosphere until you open them, but once opened, they require refrigeration or freezing.


Below is a table that shows the loss of nutrients when you begin processing oats to extend their shelf life.

 



Selected Nutrient Comparison of Whole Groats and Dry Quick Oats

These figures are from the USDA website comparing Dry Quick Oats with oat grain.

Per 100 grams

Whole Oat Grain

Dry Quick Oats

 

 

Gain/Loss

Proximates

 

 

 

Energy kcal

389

371

-4.63%

Energy kj

1628

1552

-4.67%

Protein

16.89

13.7

-18.89%

Total Lipid (fat)

6.9

6.87

-0.43%

Carbohydrate

66.27

68.18

2.88%

Fiber

10.6

9.4

-11.32%

Cholesterol

0

0

 

 

 

 

 

Minerals

 

 

 

Calcium

54

47

-12.96%

Magnesium

177

270

52.54%

Phosphorous

523

458

-12.43%

Potassium

429

358

-16.55%

Sodium

2

3

50.00%

Zinc

3.97

3.2

-19.40%

Copper

0.626

0.37

-40.89%

Manganese

4.916

4.3

-12.53%

 

 

 

 

Vitamins

 

 

 

B-6

0.12

0.1

-16.67%

Thaimin

0.763

0.54

-29.23%

Riboflavin

0.14

0.12

-14.29%

Niacin

0.961

0.82

-14.67%

Pantothenic Acid

1.349

0.71

-47.37%

Folate mcg

56

32

-42.86%

 

 

 

 

Fatty Acids

 

 

 

Saturated

1.217

1.1

-9.61%

Monosaturated

2.178

1.98

-9.09%

Poly unsaturated

2.534

2.3

-9.23%


www.nal.usda.gov/fnic/foodcomp

 

Corn Porridge

This is an African/Caribbean recipe that is absolutely gorgeous. You have to try it to believe it. Fresh stone milled corn milled in a separate gluten-free mill for those who are intolerant to gluten. But this recipe is for everybody! Comes in 500g packets.