ROLLED OATS 1100 GM

ROLLED OATS

1100GRAM

BINOMIAL NAME Avena sativa L.

The oat is delicious food necessary for are environments (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudo cereals). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats are a nutrient-rich food associated with lower blood cholesterol when consumed regularly.

Adenines present in oats (proteins similar to gliadin from wheat) can trigger celiac disease in a small proportion of people. Also, oat products are frequently contaminated by other gluten-containing grains, mainly wheat and barley.

USES

Oats have numerous uses in foods; 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.

Historical attitudes towards oats have varied. Oat bread was first manufactured in Britain, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet.

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

HEALTH

NUTRIENT PROFILE

Oats are generally considered healthy due to their rich content of several essential nutrients (table). In a 100 gram serving, oats provide 389 calories and are an excellent source (20% or more of the Daily Value, DV) of protein (34% DV), dietary fiber (44% DV), several B vitamins and numerous dietary minerals, especially manganese (233% DV) (table). Oats are 66% carbohydrates, including 11% dietary fiber and 4% beta-glucans, 7% fat and 17% protein (table).

The established property of their cholesterol-lowering effects has led to acceptance of oats as a health food.

SOLUBLE FIBER

Oat bran is the outer casing of the oat. Its daily consumption over weeks lowers LDL ("bad") and total cholesterol, possibly reducing the risk of heart disease.

One type of soluble fiber, beta-glucans, has been proven to lower cholesterol.

FAT

Oats, after corn (maize), have the highest lipid content of any cereal, i.e. greater than 10% for oats and as high as 17% for some maize cultivars compared to about 2–3% for wheat and most other cereals.[citation needed] 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.

CELIAC DISEASE

MAIN ARTICLES: Oat sensitivity and Gluten-related disorders

Celiac disease (coeliac disease) is a permanent intolerance to gluten proteins in genetically predisposed people, having a prevalence of about 1% in the developed world. Gluten is present in wheat, barley, rye, oat, and all their species and hybrids and contains hundreds of proteins, with high contents of prolamins.

Oat prolamins, named avenins, are similar to gliadins found in wheat, hordeins in barley, and secalins in rye, which are collectively named gluten. Avenins toxicity in celiac people depends on the oat cultivar consumed because of prolamin genes, protein amino acid sequences, and the immunoreactivities of toxic prolamins which vary among oat varieties. Also, oats products are frequently cross-contaminated with other gluten-containing cereals during grain harvesting, transport, storage or processing. Pure oats contain less than 20 parts per million of gluten from wheat, barley, rye, or any of their hybrids.

BINOMIAL NAME Avena sativa L.

The oat is delicious food necessary for are environments (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudo cereals). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats are a nutrient-rich food associated with lower blood cholesterol when consumed regularly.

Adenines present in oats (proteins similar to gliadin from wheat) can trigger celiac disease in a small proportion of people. Also, oat products are frequently contaminated by other gluten-containing grains, mainly wheat and barley.

USES

Oats have numerous uses in foods; 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.

Historical attitudes towards oats have varied. Oat bread was first manufactured in Britain, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet.

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

HEALTH

NUTRIENT PROFILE

Oats are generally considered healthy due to their rich content of several essential nutrients (table). In a 100 gram serving, oats provide 389 calories and are an excellent source (20% or more of the Daily Value, DV) of protein (34% DV), dietary fiber (44% DV), several B vitamins and numerous dietary minerals, especially manganese (233% DV) (table). Oats are 66% carbohydrates, including 11% dietary fiber and 4% beta-glucans, 7% fat and 17% protein (table).

The established property of their cholesterol-lowering effects has led to acceptance of oats as a health food.

SOLUBLE FIBER

Oat bran is the outer casing of the oat. Its daily consumption over weeks lowers LDL ("bad") and total cholesterol, possibly reducing the risk of heart disease.

One type of soluble fiber, beta-glucans, has been proven to lower cholesterol.

FAT

Oats, after corn (maize), have the highest lipid content of any cereal, i.e. greater than 10% for oats and as high as 17% for some maize cultivars compared to about 2–3% for wheat and most other cereals.[citation needed] 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.

CELIAC DISEASE

MAIN ARTICLES: Oat sensitivity and Gluten-related disorders

Celiac disease (coeliac disease) is a permanent intolerance to gluten proteins in genetically predisposed people, having a prevalence of about 1% in the developed world. Gluten is present in wheat, barley, rye, oat, and all their species and hybrids and contains hundreds of proteins, with high contents of prolamins.

Oat prolamins, named avenins, are similar to gliadins found in wheat, hordeins in barley, and secalins in rye, which are collectively named gluten. Avenins toxicity in celiac people depends on the oat cultivar consumed because of prolamin genes, protein amino acid sequences, and the immunoreactivities of toxic prolamins which vary among oat varieties. Also, oats products are frequently cross-contaminated with other gluten-containing cereals during grain harvesting, transport, storage or processing. Pure oats contain less than 20 parts per million of gluten from wheat, barley, rye, or any of their hybrids.

RETAIL PACKING AVAILABLE : 550GM/1100gm