The difference between these two products is in the size, shape and texture of the oats. The oats used to manufacture Instant Maypo are thin rolled oat flakes. The texture and eating qualities of Instant Maypo are similar to other brands of oatmeal products. The oats used for Vermont Style Maypo are finely cracked oats or oat bits. The smooth and creamy texture of Vermont Style Maypo is a unique quality of this hot oat cereal. Both of these cereals have the same flavoring and have 2/3 less sugar than the leading brand of maple flavored oatmeal.
As the most important cereal crop in the world, wheat--mainly in the form of bread and noodles--nourishes more people than any other grain. Unlike many other grains, such as oats, corn, sorghum, and millet, wheat is not typically used as animal feed but is processed directly into human food (although wheat bran and germ, the nutrient-dense by-products of flour refining, are given to livestock). The bulk of the wheat grown is milled into flour--usually white flour. But there are forms of wheat, with their bran and germ intact, that can be eaten as a main or side dish. Whole wheat is a highly nutritious food, offering a good supply of protein, B vitamins, and minerals, including iron, magnesium, and manganese.
Wheat is one of the oldest cultivated grains. Probably descended from a wild grass, and first grown in western Asia 6,000 years ago, it was milled into flour for bread in ancient Egypt and was the grain of choice during the Roman Empire. Wheat fell behind barley and rye as a staple grain in Europe for hundreds of years, but it reemerged as the preeminent grain in the 19th century. It was brought to the New World by European settlers in the 1700s. By the mid-19th century wheat farming was becoming well established in what would later be called the "Wheat Belt."
Today, the United States ranks among the top five wheat-growing nations in the world, exporting one-half of its annual wheat crop to other nations.
The thousands of known varieties of wheat all fall into one of six classes, determined by the planting season, hardness of the grain, and the color of the kernel. Hard Red Winter, Hard Red Spring, Soft Red Winter, Hard White, Soft White, and Durum wheat are the major classes. Winter wheats are planted in the fall; they lie dormant during the winter, revive to grow again in the spring, and are harvested early in the summer. Spring wheats are planted in the spring and harvested late in the summer.
The hard wheats have a higher protein-to-starch ratio than the soft wheats. Durum, the hardest wheat of all, is processed into semolina and used to make pasta. Hard Red Winter and Hard Red Spring wheats are milled into bread flour and all-purpose flour, as are Hard White wheats. Soft Red Winter and Soft White wheats produce flours that are well suited for making cakes, crackers, cookies, and pastries. Any of these wheats (except durum) may be combined in the whole-wheat products listed below.
Wheatena: This is the trade name for our very finely cracked wheat product sold for use as a hot cereal. It has a pleasantly nutlike flavor and is among the most nutritious of hot cereals.
Farina: Maypo Farina is a popular version of this type of wheat and is commonly known as cream of wheat. Farina is made from the endosperm of the grain, which is milled to a fine granular consistency and then sifted. Although the bran and most of the germ are removed, this cereal is sometimes enriched with B vitamins and iron. Farina is most often served as a breakfast cereal, but can also be cooked like polenta.
Bulgur: A processed form of cracked wheat (but with a more pronounced flavor), bulgur is produced by a method similar to that used for converted rice: The whole-wheat kernels are steam cooked and dried, then the grain is cracked into three different granulations. Traditionally, the coarsest grain is used for pilaf; the medium for cereal; and the finest, for tabbouleh. Bulgur requires less cooking time than cracked wheat. It can also be "cooked" by soaking, without heat.
Cracked wheat: This product is made from wheat berries that have been ground into coarse, medium, and fine granulations for faster cooking. Cracked wheat has an agreeably wheaty flavor and can replace rice or other grains in most recipes; it cooks in about 15 minutes and retains a slight crunchiness afterward. You can offer it as a breakfast cereal, mix it into baked goods, or substitute it for bulgur in tabbouleh--a Middle Eastern cold grain salad--and other main dishes.
It's possible to make cracked wheat at home by processing wheat berries in a heavy-duty blender. Process 2 cups of wheat at a time on high speed for about four minutes.
Rolled wheat flakes: These are whole wheat berries that have been flattened between rollers and are not to be confused with ready-to-eat wheat-flake breakfast cereals. Rolled wheat flakes resemble rolled oats, but are thicker and firmer; you can add them to baked goods or cook them as hot cereal.
Wheat berries: Also called groats, these are whole wheat kernels that have not been milled, polished, or heat treated. Wheat berries are brown and nearly round in appearance; they take over an hour to cook, but the time can be reduced if they are presoaked. Wheat berries have a robust, nutlike flavor that goes well with other hearty foods. They can be used for grain-based main dishes, served as a side dish, or added to soups and yeast-bread doughs.
Wheat germ: Wheat germ contains a fair amount of polyunsaturated fat, deriving 25% of its calories from fat. Wheat germ is a good source of thiamin, riboflavin, vitamin B6, vitamin E, folate, iron, magnesium, selenium, and zinc. One-quarter cup supplies 8 grams of protein and almost 4 grams of dietary fiber. Defatted wheat germ is available, but it's lower in vitamin E (vitamin E is a fat-soluble vitamin); unlike regular wheat germ, it does not need to be stored in the refrigerator.
Wheat bran: Wheat bran is also a nutritional storehouse; it offers a considerable amount of dietary fiber, along with magnesium and selenium. One-quarter cup contains 2 grams of protein and less than a gram of fat.
Oats are hard to beat for nutritional impact. They are a prime source of the complex carbohydrates that help to sustain energy. They contain about 50% more protein than bulgur and twice as much as brown rice. They offer impressive levels of selenium, thiamin, phosphorus, and manganese, and respectable quantities of copper, folic acid, vitamin E, and zinc.
It is the high soluble-fiber content of oats that captures the attention of many nutritionists and has been credited with helping to lower blood cholesterol levels. A cup of cooked oatmeal has 4 grams of fiber--16% of the total amount of fiber you should eat each day--and about half of that is soluble fiber.
Rolled oats: These are the familiar forms of oats sold in the supermarket. The grains are heated and pressed flat with steel rollers to shorten cooking times. There are three types of rolled oats: 1) Old-fashioned oats: the whole grain is rolled. 2) Quick-cooking oats: the grains are sliced before rolling. 3) Instant oatmeal: the grains are precooked, dried, and then rolled very thin. Instant oatmeal is often packaged with salt, sugar, flavorings and colorings.
Oat groats: These nutty-tasting whole grains can be eaten as cereal, but are more commonly served as a main or side dish. Groats is used as a stuffing for vegetables or poultry or to thicken soups and sauces. They are typically found in health food and specialty stores.
Steel-cut oats: Usually imported from Ireland or Scotland, this form of oats is made by slicing the grain thinly lengthwise. Commonly eaten as a breakfast cereal, steel cut oats have a dense, chewy texture and take longer to cook than rolled oats. You can also add them to soups and stews.
Oat bran: This outer layer of the grain, lighter and finer than wheat bran, is high in fiber and nutrients. It can be eaten as a cereal.
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Calcium is the mineral in your body that makes up your bones and keeps them strong. Ninety-nine percent of the calcium in your body is stored in your bones and teeth. The remaining 1% is in your blood and soft tissues and is essential for life and health. Without this tiny 1% of calcium, your muscles wouldn't contract correctly, your blood wouldn't clot and your nerves wouldn't carry messages. Wheatena is calcium fortified. To learn more about the benefits of calcium visit www.calciuminfo.com.
Iron is called the "energy giver". It attracts oxygen and builds blood. Along with manganese and copper, it is necessary for healthy blood chemistry and is essential for recovery from illness. It is stored in the blood, bone marrow, liver and spleen with trace amounts in every organ.
Iron is one of the most common deficiencies in men as well as women, although women require more Iron than men because of their menstrual cycle. Without sufficient Iron, the body cannot manufacture enough new hemoglobin, the red-cell protein that transports oxygen in blood. Iron helps the body rid itself of carbon dioxide and keeps liver tissue soft.
Iron combines with other nutrients to produce vital blood proteins and is involved in food metabolism, digestion, elimination, circulation and helps maintain sufficiently high blood pressure. Vitamin C improves Iron absorption.
Some symptoms of Iron deficiency: anemia, anorexia, brittle nails, constipation, dizziness, depression, dysphasia, fatigue/lack of stamina, fragile bones, growth retardation, headaches, hair loss, unnaturally pale skin and ice eating (pica).
These are the Weight Watchers Points for our cereals:
- Maypo Maple Flavored Instant Oatmeal: 3 pts
- Maypo Quick Oats: 2 pts
- Maypo Maple Flavored Vermont Style Oatmeal: 3 pts
- Maltex: 2 pts
- Wheatena: 2 pts
- Maypo Farina: 3 pts
For most on the Weight Watcher's program anything under 5 pts for breakfast is a winner!
Wheatena has a number of nutritional benefits. It is calcium fortified for strong teeth and bones. It has 25% more fiber than the leading brand of hot cereal. It is a heart healthy cereal that helps reduce the risk of heart disease and some types of cancer. It is cholesterol free, low in sodium, low in sugar and all natural
Maypo is the oatmeal cereal moms enjoyed as a child. It has a unique maple flavor with baked maple chips. Maypo oatmeal is heart healthy and reduces cholesterol and the risk of heart disease. Maypo oatmeal also has 2/3 less sugar than the leading brand of flavored oatmeal cereal. It is cholesterol free, low in fat, low in sodium and is a good source of fiber.
All of our Maypo, Wheatena and Maltex cereal products and also our G. Washington seasonings are free of any ingredients derived from dairy or soy sources.
Both Wheatena and Maypo are cholesterol free and are very low in fat.
Protein helps to build muscle and provides energy. Wheatena and Maypo are high in protein.
Natural products do not add preservatives, artificial coloring or flavors. Wheatena and Maypo Quick Oats are 100% natural.
Soluble Fiber may reduce cholesterol and 3 grams of soluble fiber daily may reduce the risk of heart disease. Fiber may reduce the risk of some types of cancer. Both Wheatena and Maypo are high in fiber.
No. Today, Maypo is a brand name and not all of the Maypo line is flavored. Maypo with Quinoa is also maple flavored.
The maple-flavored products many customers remember from years ago are still available today and are called Instant Maypo Maple Oatmeal and Vermont Style Maypo Maple Oatmeal.
No. Cholesterol is found only in foods that come from or are made from animals or mammals.
Yes. The FDA has researched this question for the past 40 years. They have concluded that eating oatmeal may reduce the risk of heart disease.
Oat's soluble fiber mixes with cholesterol-based bile acids in the digestive tract and prevents them from being absorbed. The oat fiber then carries them out of the body. The liver responds by pulling cholesterol out of the bloodstream to replace the bile acids; creating a drop in cholesterol levels.
The FDA suggests 60 grams of oatmeal daily.
Cholesterol level changes will depend upon a numerous factors, including what other foods that you eat, amount of exercise, and your baseline cholesterol before you modified your diet.
Research suggests that eating oatmeal may help control appetite. How? The soluble fiber in oatmeal absorbs a considerable amount of water and slows down the digestive process. This process enhances satiety (feeling full) for a longer period of time.
Research also shows that people who eat breakfast are significantly less likely to be obese and diabetic than those who usually don't. Results support the idea that breakfast may really be the most important meal of the day. Breakfast also may play an important role in reducing the risk of type-2 diabetes and cardiovascular disease.
Yes, it is gluten free. It is also Meatless.
This product is only available in the 1.1 oz box, which contains 8 individual packets.
Homestat Farm, Ltd. acquired many of our products in 2001 from another food company. Unfortunately, the metal spout was discontinued in the summer of 1990. The equipment that was used to create the metal spout was a serious safety concern as well, and required expensive routine maintenance. The equipment was removed and is no longer available for use. We do not have any plans to update our packaging at this time.
Both the onion and vegetable broths were discontinued long before we acquired the brand. The previous owner cited a lack of demand.
Although, we do not carry the onion or vegetable broth, we do offer G. Washington's Seasoning and Broth in Golden and Rich Brown.
All of our products are OU certified. Note: We no longer carry the Passover version of G.Washington Seasoning & Broth.
- Maypo, Maltex and Farina all have at least a 1 year shelf life.
- Wheatena has an 18 month shelf life.
- G. Washington's Seasoning and Broth has a 3 year shelf life.
We apologize for this incident. If you accidentally purchase an expired item, please, return it to the store of purchase for a full refund. The retail stores are responsible for rotating stock and removing expired items off the shelves.
No, we are not offering any merchandise.
We have lots of great recipes for our products. Click here to see our recipes
Wheatena contains insoluble fiber.
Chocolate Maypo is no longer available.
None of the Homestat Farm products contain peanuts. Therefore, our manufacturing machinery is not exposed to peanuts.
Every carton made at our plant will have glue on the bottom inside flap with some product stuck to it. This is not an error. We use a full coverage glue pattern on the inner and outer flaps to achieve a "sift proof" seal. The majority of the glue pattern is concentrated on the outer portion of the flap, but there is always glue along the center portion of the flap. We use a food grade white resin cold glue that needs time to set, but is very effective when dry. When the product is filled, there is always product that will stick to this wet glue. The glue should not come off of the paperboard or affect the product in any way.