OATS

   Rolled Oats


Steamed and flattened oats. For best results, stir into just less than three times their bulk of boiling water, cover and stand for 10 minutes. Also use in biscuits, muesli, bread and meatloaves.
    Oats


The untreated, hulled oats, with a minimal amount of outer chaff or hull removed. Very nutritious. Soaking overnight or milling into flour shortens the cooking time.
    Oatmeal


Small particles of the whole grain, ground into semi-fine-to-fine flakes.
Used for porridge, in baked goods, and also in the famous Scottish haggis.

Oats are very nutritious and contain more protein and fat than than other cereals and are also very rich in minerals and vitamins. They are therefore fortifying and rich in energy and are particularly suitable as food for invalids and children.

Oat seeds contain 8% to 14% protein, 63% carbohydrate, 2% to 3% fat, and 2% to 2.5% minerals. Although they do not contain the gluten protein that makes wheat the major bread cereal, oats are nevertheless a nourishing food.

[ GRAINS | BARLEY | BEANS | BRAN | CORN | MILLET | OATS | RICE ]
[ RYE | SOYBEANS | SLIT PEAS | WHEAT ]
NUTRITION