Oat vs Wheat - Health impact and Nutrition Comparison
Oat is higher in calories, fats, proteins and has a higher glycemic index. It is richer in phosphorus, copper, magnesium, magnesium, and vitamins B1, B2, B5, and folate. Comparatively, wheat is richer in fibers, zinc, selenium, iron, and vitamins B3 and B6. Wheat is cheaper.
Table of contents
Oat is a cereal grain that originated in the Near East and then spread to the middle eastern regions and Europe. Oat is usually processed and is available mainly as oatmeal or rolled oats. Oats grow in temperate regions, and the countries with the highest cultivation of oats are Russia and Canada.
Oats are the origin of multiple foods such as rolled oats, oatmeal, oat flour, oat milk, and other foods. In addition to human usage, oats are also used in livestock feeding.
Oats can also be used in beverage preparations; one of the most common usages of oat is the preparation of oatmeal stout, which is a dark beer. Other alcoholic beverages use oats for blending whiskey.
On the other hand, there is wheat, a cereal grain that is considered a staple food. Its origin points to the fertile crescent, and archeologists pinpoint the years of wheat cultivation around 9500 BC. Wheat is an essential part of the Western and Mediterranean diets; it is highly spread worldwide. Wheat provides flour, which is the main ingredient in bread making. This shows how essential wheat is to the majority of the world. One of the most famous types of wheat is the durum. It is high in gluten protein which makes this type of wheat flour perfect for breadmaking and pasta preparations, and this is due to the adhesive property of gluten that keeps the dough together.
Varieties and culinary world
There are different types of oat preparations in the culinary world. Oat is the cultivated cereal grain, and different processes are done on these oats to obtain the following foods: overnight oats, oatmeal, rolled oats, masala oats, and porridge oats.
Overnight oats are a breakfast oat; soaking oats overnight has its digestive and gastronomic benefits. Soaking oats are easier to digest, and it makes the oats softer to eat and absorb more flavors.
Oatmeal is made by crushing oats which makes the preparation of oatmeal easier and reduces the cooking or preparation time of oatmeal to 10 min instead of overnight soaking or hours of cooking of regular oats.
Wheat can be mechanically processed into several other things: flour, semolina, bulgur, and bran. Each can be processed into several other elements like dough, bread, pasta, and breakfast components. Malt, which is used in making beer and whiskey, comes from wheat.
Wheat is cheaper compared to oats. However, in different parts of the world, these prices can vary. In addition to that, the price also varies with the processing done on oats and wheat.
In this article, we will discuss the difference between oat and wheat based on their difference in nutritional content, diet and weight loss usage, and health impacts.
Nutritional content comparison
In this article, we are taking into consideration durum wheat and whole oats. The comparison is based on 100g of each.
An important note is that both wheat and oats are in their pre-cooked stage compared to this article. 100g of cooked wheat or oat is different from 100g of cooked wheat or oat. For the cooking process, the water content and the nutritional values all vary accordingly.
Wheat has a lower glycemic index compared to oat. Wheat is classified in low glycemic index foods, whereas oats are classified in medium glycemic index foods. It is important to note that the glycemic index of wheat is 50, meaning that it is in the higher margins of the low glycemic index foods.
Oats are higher in calories compared to wheat. Oats contain 390 calories per 100g, whereas wheat contains 340 cells per 100g.
Wheat is higher in carbs compared to oats. It is important to mention that both wheat and oats are high in carbs. Most of their weight is made of carbs than any other macronutrient or water.
Oats are higher in fats than wheat. Oats contain nearly three times more fats than wheat. However, mostly these fats are unsaturated fatty acids.
Oats are higher in protein than wheat. The main protein of oat is avenalin, and the main component of wheat protein is gluten. Gluten content is important for people who have celiac disease or other gluten intolerances.
Wheat is highly rich in fibers. Wheat has 34 times more fiber than oat. The fiber content of wheat gives it high health benefits, which are mostly related to the digestive system's well-being.
Oat is richer in phosphorus, copper, magnesium, and magnesium. On the other hand, wheat is richer in zinc, selenium, and iron. They are rich in certain minerals that satisfy more than 50% of the required daily value. These minerals are manganese, copper, iron, and selenium.
Below we can see the comparative diagrams of minerals between oat and wheat.
The vitamin profile of both these is not as rich in content and variability. However, they have their highlights. Oat is richer in vitamins B1, B2, B5, and folate. In comparison, wheat is richer in vitamins B3 and B6.
Below we can see the comparative diagrams of vitamins between oat and wheat.
Diets and weight loss
One of the most important differences between oat and wheat is the presence of gluten. The major protein content of wheat is gluten which gives it its adhesive and sticky property that is important in pasta dough preparation and breadmaking. On the other hand, oat doesn't contain gluten, making oat the gluten-free alternative to wheat. Oat flour doesn't contain gluten which is a good alternative to wheat flour, mostly semolina. However, the gluten-free property affects the process of breadmaking, for example, because gluten is one of the constituents that keep the bread held together and prevent it from crumbling and drying up.
Gluten is the main component of wheat; thus, wheat cannot be consumed in gluten-free diets. On the other hand, oats can be consumed in gluten-free diets and are recommended as optional alternatives to wheat.
Wheat and oats are high in carbs; thus, they cannot be consumed in keto diets. However, some foods and snacks that have wheat or oats in them can be eaten. It is important to consider the content of wheat or oats, basically the general carb content of these foods—alternatives for either which exist. For example, for wheat or oat flour, almond flour can be used.
Wheat and oat can be consumed in the vegan diet. In addition to that, wheat and oat milk are available as alternatives to dairy milk. In turn, each of them comes with their differences in taste, flavor, and nutritious values. However, both are good alternatives to dairy milk.
The consumption of oats has been linked to a greater performance of intestinal microbiota. (1)
Wheat consumption is associated with decreased risks of diverticulitis. Diverticulitis is associated with low fiber intake diets over long durations of time. Wheat husks that have a high fiber content decrease risks of developing diverticulitis. It is important to consider that full-grain wheat with its husk and bran are the optimal source of fibers when it comes to the different wheat varieties. (2)
Oats have similar properties to wheat when it comes to the overall reduction of risks of diverticulitis. In addition to that, it reduces lipid absorption having a health positive effect on overall metabolism. (3)
In patients with uncontrolled type 2 diabetes, blood glucose and cholesterol levels were shown to be lower. Oat is linked to the management of hypercholesterolemia and hyperglycemia. (4)
Consumption of whole-grain cereals such as oats and wheat reduces the incidence of developing type 2 diabetes. In addition to that, it keeps blood glucose and triglyceride levels in control. Fatty acid absorption is reduced in oat-based diets compared to other types of cereal grains. (5)
Oats contain beta-glucans; these beta-glucans have anti-carcinogenic properties against lung cancer cells. (6)
Wheat class affects the effect of wheat on risks of developing colon cancer. Whole grain brown wheat has been shown to have protective properties against the development of colon cancer. (7)
Wheat protein is mostly made of gluten which is what induces inflammation in celiac disease. Thus, it is highly important not to consume gluten for people who have celiac disease. Wheat should not be consumed for people who have celiac disease. (8)
Comparison summary table
|Lower in Saturated Fat|
|Lower in glycemic index|
|Lower in price|
|Rich in minerals|
|Lower in Sugar||Equal|
|Lower in Sodium||Equal|
|Lower in Cholesterol||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low glycemic index diet|