Specifications

organic oats
1.EU, NOP,JAS organic certified by BCS, ECOCERT
2.CHINA ORIGIN
3.MOISTURE: <14%
5.ADMIXTURE:<0.1%

organic oats
1.EU, NOP,JAS  organic certified by BCS, ECOCERT
2.CHINA ORIGIN
3.MOISTURE: <14%
5.ADMIXTURE:<0.1%

 

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Nutritional value per 100 g (3.5 oz)
Energy	1,628 kJ (389 kcal)
- Dietary fiber	11 g
Protein	17.6 g
Pantothenic acid (B5)	1.3 mg (26%)
Folate (Vit. B9)	56 μg (14%)
Iron	5 mg (40%)
Magnesium	177 mg (48%)
β-glucan (soluble fiber)	4 g

Oats are generally considered "healthy", or a health food, being touted commercially as nutritious. The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food.

[edit] Soluble fibre

Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL ("bad") cholesterol, and possibly to reduce the risk of heart disease.

Oats contain more soluble fibre than any other grain, resulting in slower digestion and an extended sensation of fullness.^{[citation needed]} One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.

After reports of research finding that dietary oats can help lower cholesterol,^[7] an "oat bran craze" swept the U.S. in the late 1980s, peaking in 1989, when potato chips with added oat bran were marketed. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products again increased after the January 1998 decision by the Food and Drug Administration (FDA), when it issued its final rule allowing a health claim to be made on the labels of foods containing soluble fibre from whole oats (oat bran, oat flour and rolled oats), noting that 3.00 grams of soluble fibre daily from these foods may reduce the risk of heart disease. To qualify for the health claim, the whole oat-containing food must provide at least 0.75 grams of soluble fibre per serving. The soluble fibre in whole oats comprises a class of polysaccharides known as beta-D-glucans.

Beta-D-glucans, usually referred to as beta-glucans, comprise a class of indigestible polysaccharides widely found in nature in sources such as grains, barley, yeast, bacteria, algae and mushrooms. In oats, barley and other cereal grains, they are located primarily in the endosperm cell wall.

Oat beta-glucan is a soluble fibre. It is a viscous polysaccharide made up of units of the monosaccharide D-glucose. Oat beta-glucan is composed of mixed-linkage polysaccharides. This means the bonds between the D-glucose or D-glucopyranosyl units are either beta-1, 3 linkages or beta-1, 4 linkages. This type of beta-glucan is also referred to as a mixed-linkage (1→3), (1→4)-beta-D-glucan. The (1→3)-linkages break up the uniform structure of the beta-D-glucan molecule and make it soluble and flexible. In comparison, the indigestible polysaccharide cellulose is also a beta-glucan, but is not soluble. The reason it is insoluble is that cellulose consists only of (1→4)-beta-D-linkages. The percentages of beta-glucan in the various whole oat products are: oat bran, greater than 5.5% and up to 23.0%; rolled oats, about 4%; and whole oat flour about 4%.

Oats, after corn (maize), have the highest lipid content of any cereal, e.g., greater than 10 percent for oats and as high as 17 percent for some maize cultivars compared to about two to three percent for wheat and most other cereals. The polar lipid content of oats (about 8–17% glycolipid and 10–20% phospholipid or a total of about 33%) is greater than that of other cereals, since much of the lipid fraction is contained within the endosperm.

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats may also be consumed raw, and cookies with raw oats are becoming popular.

Oats are also occasionally used in several different drinks. In Britain, they are used for brewing beer. Oatmeal stout is one variety brewed using a percentage of oats for the wort. The more rarely used oat malt is produced by the Thomas Fawcett & Sons Maltings, and was used in the Maclay Oat Malt Stout before Maclays Brewery ceased independent brewing operations. A cold, sweet drink made of ground oats and milk is a popular refreshment throughout Latin America. Oatmeal caudle, made of ale and oatmeal with spices, was a traditional British drink and a favorite of Oliver Cromwell.^[2][3]

In Scotland, a dish called sowans was made by soaking the husks from oats for a week so that the fine, floury part of the meal remained as sediment to be strained off, boiled and eaten.^[4] Oats are also widely used there as a thickener in soups, as barley or rice might be used in other countries.

Oats are also commonly used as feed for horses - as crimped or rolled oats or as part of a blended food pellet. The oat hull must be crushed ("rolled" or "crimped") for the horse to digest the grain. Cattle are also fed oats, either whole, or ground into a coarse flour using a roller mill, burr mill, or hammer mill.

Oats are also commonly used as feed for horses - as crimped or rolled oats or as part of a blended food pellet. The oat hull must be crushed ("rolled" or "crimped") for the horse to digest the grain. Cattle are also fed oats, either whole, or ground into a coarse flour using a roller mill, burr mill, or hammer mill.

Oat straw is prized by cattle and horse producers as bedding, due to its soft, relatively dust-free, and absorbent nature. The straw can also be used for making corn dollies. Tied in a muslin bag, oat straw was used to soften bath water.

Oat extract can also be used to soothe skin conditions. It is the principal ingredient for the Aveeno line of products.^[5]

Oat grass has been used traditionally for medicinal purposes, including to help balance the menstrual cycle, treat dysmenorrhea, and for osteoporosis and urinary tract infections.^[6]