Use the excerpt to answer the question.
Oats are among the most nutritious of all cereal grains. As any oatmeal eater will attest, a hot bowl at breakfast provides the energy to make it through the morning to lunch and beyond. Most people find oatmeal a little bland and so they add sugar, honey, fruit, or nuts. A trip to the grocery store will show that there are two main types of oatmeal: old-fashioned oats and quick oats. The main difference—according to the label—is that quick oats take a lot less time to cook. And in the morning, that can be important. But even for those in a hurry, old-fashioned oats are the better choice.
What makes quick oats so “quick”? When these oats are processed, they are pressed to remove the fibrous husks that cover the oat groats and that increases their cooking time. This part of the groat contains much of the nutrition found in this cereal, especially its fiber and protein. You sacrifice a lot of nutrition and gain only a few minutes away from the stove.
What evidence does the writer present to support their claim that readers should eat old-fashioned oats instead of quick oats?
The writer explains that the time one saves by making quick oats is not actually considerable.
The writer explains the process used to make these oats and how they affect the oats’ characteristics.
The writer describes the dangers of eating quick oats and how old-fashioned oats do not have these dangers.
The writer gives data about the nutritional content of both types of oats to show how they are different.