Micronutrients

Antioxidants helps keep our bodies healthy by protecting it from the rigors of oxidation.

The leaching of copper from copper water pipes can increase the copper content of drinking water. Cooking with copper cookware can also increase the copper content of foods. Conversely, foods that require long-term cooking can have their copper content substantially reduced. The cooking of navy beans, for example, can result in the loss of half their original copper content. The processing of whole grains can also dramatically reduce copper content. White flour contains about 70% less copper than whole wheat. Many vegetables and whole grains now appear to be lower in copper than they were during the mid-1900′s, likely due to the depletion of copper from soils.

If nothing is added or removed from the Oat as it is processed (ground/chopped/cut) then there would be no difference in the vitamin, mineral or nutrient content.

Copper is a type of metal, and also a chemical element on the peridoic table. It can be combined with tin to make brass or zinc to make bronze. Copper has been found in Iraq that goes back to 8700 B.C. American pennies before 1983 were also made from copper.

As a nutrient, copper is a trace mineral that plays an important role in your metabolism, largely because it allows many critical enzymes to function properly. Although copper is the third most abundant trace mineral in the body (behind iron and zinc), the total amount of copper in your body is only 75-100 milligrams, less than the amount of copper in a penny. Copper is present in every tissue of your body, but is stored primarily in your liver, so concentrations of the mineral are highest there, with lesser amounts found in your brain, heart, kidney, and muscles.