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.
Use the excerpt to answer the question.
Which piece of evidence in this passage is not relevant and should be removed or replaced?
(1 point)
“The main difference—according to the label—is that quick oats take a lot less time to cook.”
“This part of the groat contains much of the nutrition found in this cereal, especially its fiber
and protein.”
“[Quick oats] are pressed to remove the fibrous husks that cover the oat groats and that
increase their cooking time.”
“Most people find oatmeal a little bland and so they add sugar, honey, fruit, or nuts.”

Answer 1

The piece of evidence that is not relevant and should be removed or replaced is:

“Most people find oatmeal a little bland and so they add sugar, honey, fruit, or nuts.”

This information is not directly related to the main comparison between old-fashioned oats and quick oats, and it does not contribute to the argument about the nutritional value and cooking differences between the two types of oats.