NUTRITIVE VALUE OF OATS
|
Energy
Kcal |
Carbo
hydrate
g |
Dietary fibre
g |
Fat
g |
Protein
g |
Pantothenic
acid mg |
Folate
µg |
Iron
mg |
Magnesium
mg |
b glucan (soluble fibre) g |
| Oats |
390 |
66 |
11 |
7 |
17 |
1.3 |
56 |
5 |
177 |
4 |
Oat is the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterized by water solubility; because of this property, oats may be turned into milk but not into bread. The more typical cereal proteins such as gluten and zein are prolamines (prolamins). The minor protein of oat is a prolamine: avenin.
Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organizationto be equal to meat, milk and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12–24%, the highest among cereals
Oats (Avena sativa) form one of the most nutritious of all cereals for human use. Oatmeal obtained from the removal of husk is a common article of breakfast (porridge) in Europe. Oatmeal flour is not suited to bread making. The composition of the Indian oat meal is as follows; moisture, 10; protein, 13.6; fat, 7.6; carbohydrate, 62.8; and ash, 1.8 per cent. The grain contains considerable quantities of B vitamins.
|
