Oat flakes. Oats belong to cereals and are scientifically known as Avena sativa. Oats are grown mainly in North America and Europe. It is a very good source of fiber, especially β-glucan and has a high content of vitamins, minerals and antioxidants.
Oats are the only source of a special group of antioxidants called avenanthramides, which are believed to have significant protective effects against heart disease.
Due to its beneficial effects on health, such as lowering glucose and cholesterol, oats have gained particular scientific interest. Oats are usually pressed into flakes and can be eaten whole, in pastries, bread, muesli and various other products. Carbohydrates make up 66% of oats. Oats have a very low sugar content, while only 1% comes from sucrose. About 11% of the carbohydrates in oats are fiber and 85% are starch. Carbohydrates make up 66% of oats. Oats have a very low sugar content, while only 1% comes from sucrose. About 11% of oats’ carbohydrates are fiber and 85% are starch. Starch, the ingredient with the highest oat content, is made up of large chains of glucose molecules. Oat starch is different from the starch found in other cereals because it has a higher fat content and a higher water absorption capacity. Oats contain about 11% fiber. The majority of fiber in oats is soluble and consists mainly of fibers called beta-glucans. Oats also contain insoluble fiber, including lignin, cellulose and hemicellulose.