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Oat grain is a multifuctional cereal, with several nutritional advantages (see table below) compared to other cereals. This is partly due to a high glucose, protein and lipid content.
Oats also have a high content of soluble fibers like ß-glucans, and intake of oat ß-glucan is linked to several physiological responses, especially the reduction and control of serum cholesterol levels and attenuation of the postprandial glycemic response. There is also increasing data to support the view that oats can be included in a gluten-free diet.
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| Nutritional value per 100 g Oats | |
|---|---|
| Energy | 1,628 kJ |
| Carbonhydrates | 66 g |
| Fat | 7 g |
| Protein | 17 g |
| Panthothenic acid (B5) | 1.3 mg (26%) |
| Folate (B9) | 56 µg (14%) |
| Iron | 4 mg (40%) |
| Magnesium | 177 mg (48%) |
| ß-glucan | 4 g |
| Precentages are relative to US recommendations for adults | |
Oat runners 2008
