Oat cream is a plant-based alternative to regular cream. Oats contain high amounts of protein and essential amino acids, and are a good source of vitamins and minerals.
General information about rolled oats:
From Wikipedia: “Rolled oats are traditionally oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and stabilized by being lightly toasted.
Rolled oats that are sold as porridge oats usually have had the tough bran removed. They have often, but not always, been lightly baked or pressure-cooked or "processed" in some fashion. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that are simply rolled whole oats without further processing can be cooked into a porridge and eaten as "old-fashioned" oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they are sometimes called "quick" or "instant" oats. Rolled oats are most often the main ingredient in granola and muesli.
Rolled oats can be further processed into coarse powder, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food.”
Nutrients:
“Whole oats are an excellent source of thiamine, iron, and dietary fiber. Whole oats are also the only source of antioxidant compounds known as avenanthramides; these are believed to have properties which help to protect the circulatory system from arteriosclerosis. Oat products also
contain beta-glucan, which may help people with Type 2 diabetes control their blood glucose level, and might also help stimulate the immune system to fight off bacterial infections.”
General information about Plant cream:
From “en.wikipedia.org/wiki/ Plant_cream”: “Plant cream is cream derived from a plant source. Common varieties are soy cream, oat cream and rice cream.
There are a variety of reasons for consuming plant cream, including conditions such as PKU, making digestion of animal proteins (especially casein found in dairy) very difficult or even impossible, lactose intolerance and milk allergy (approximately 3% of people are allergic), Jewish Kashrut (plant cream is Pareve), veganism or ovo-vegetarianism, and the avoidance of dairy products, considered unappealing by some people. Soy free and gluten free plant creams are marketed towards people with multiple food allergies and coeliac disease.
Plant milk may be considered by many Westerners as a substitute for dairy milk, but plant milks are commonly manufactured and used in places where cow's milk is unknown or unavailable in large quantities, or is unpopular because of cost.”
Culinary uses of oat cream:
Oat cream can be used in cooking as a plant-based alternative to regular cream, but it does not whip well. It can be used as the base or a finishing touch for soups, sauces, and other savory and sweet dishes.
To make oat cream:
You will need 1 part rolled oats (e.g., 100 g) and 5 parts warm water (500 g), 1 tbsp vegetable oil (nut oil works well), and a pinch of salt.
Soak the rolled oats and the salt in half of the water for about 5 minutes. Stir the thickened mixture while gradually adding the remaining water, add the oil, and mix well.
Allow the mixture to stand for about 10 minutes, and then press through a fine sieve. As a final step, you can use cheesecloth to strain the oat cream. This will remove any remaining solids from the liquid.
Oat cream can be refrigerated in an air-tight jar for up to 6 days.
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 92 kcal 385 kJ | 4.6% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 7.7 g | 11.0% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.60 g | 3.0% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 6.1 g | 2.3% Recommended daily allowance according to the GDA: 270g |
Sugars | 4.8 g | 5.3% Recommended daily allowance according to the GDA: 90g |
Fiber | 0.50 g | 2.0% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 0.30 g | 0.6% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:52.0 mg) | 132 mg | 5.5% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Min | Manganese, Mn | 0.30 mg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Vit | Thiamine (vitamin B1) | 0.10 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Vit | Vitamin K | 5.5 µg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Sodium, Na | 52 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg | |
Vit | Vitamin B6 (pyridoxine) | 0.10 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Fat | Linoleic acid; LA; 18:2 omega-6 | 0.64 g | 6.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Elem | Phosphorus, P | 38 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Min | Iron, Fe | 0.60 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Elem | Magnesium, Mg | 15 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Min | Zinc, Zn | 0.40 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Linoleic acid; LA; 18:2 omega-6 | 0.64 g | 6.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.01 g | 1.0% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.01 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 0.02 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 0.02 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Leucine (Leu, L) | 0.04 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Phenylalanine (Phe, F) | 0.03 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Valine (Val, V) | 0.03 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Lysine (Lys, K) | 0.03 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Methionine (Met, M) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Thiamine (vitamin B1) | 0.10 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Vitamin B6 (pyridoxine) | 0.10 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vitamin K | 5.5 µg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Vitamin E, as a-TEs | 0.50 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Biotin (ex vitamin B7, H) | 1.4 µg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 50 µg |
Niacin (née vitamin B3) | 0.30 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Pantothenic acid (vitamin B5) | 0.10 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin C (ascorbic acid) | 0 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Riboflavin (vitamin B2) | 0 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Sodium, Na | 52 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Phosphorus, P | 38 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Magnesium, Mg | 15 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Calcium, Ca | 15 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Potassium, K | 39 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Manganese, Mn | 0.30 mg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Iron, Fe | 0.60 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Zinc, Zn | 0.40 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Iod, I (Jod, J) | 3.1 µg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 150 µg |
Copper, Cu | 0 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Fluorine, F | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg |
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