oats
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- Academia - Oats, more than just a whole grain: an introduction
- National Center for Biotechnology Information - PubMed Central - Nutritional advantages of oats and opportunities for its processing as value added foods - a review
- Drugs.com - Oats
- Harvard T.H. Chan School of Public Health - The Nutrition Source - Oats
- Pennsylvania State University - PlantVillage - Oats
- Healthline - Oats 101: Nutrition Facts and Health Benefits
- DigitalCommons@University of Nebraska - Lincoln - Processing of oats and the impact of processing operations on nutrition and health benefits
- University of Minnesota Extension - Organic oat production
- MedicineNet - What is Avena Sativa Used For?
- Colorado State University Extension - Food Smart Colorado - Oats
- Related Topics:
- oatmeal
- cereal
- granola
- rolled oats
- oat flour
oats, (Avena sativa), domesticated cereal grass (family Poaceae) grown primarily for its edible starchy grains. Oats are widely cultivated in the temperate regions of the world and are second only to rye in their ability to survive in poor soils. Although oats are used chiefly as livestock feed, some are processed for human consumption, especially as breakfast foods. The plants provide good hay and, under proper conditions, furnish excellent grazing and make good silage (stalk feed preserved by fermentation).
Oats are annual plants and often reach 1.5 metres (5 feet) in height. The long leaves have rounded sheaths at the base and a membranous ligule (small appendage where the leaf joins the stem). The flowering and fruiting structure, or inflorescence, of the plant is made up of numerous branches bearing florets that produce the caryopsis, or one-seeded fruit. Common oats are grown in cool temperate regions; red oats, more heat tolerant, are grown mainly in warmer climates. With sufficient moisture, the crop will grow on soils that are sandy, low in fertility, or highly acidic. The plants are relatively free from diseases and pests, though they are susceptible to rust and anthracnose on their stems and leaves.
Rolled oats, flattened kernels with the hulls removed, are used mostly for oatmeal; other breakfast foods are made from the groats, which are unflattened kernels with husks removed. Oat flour is not generally considered suitable for bread but is used to make cookies and puddings. The grains are high in carbohydrates and contain about 13 percent protein and 7.5 percent fat. They are a source of calcium, iron, vitamin B1, and niacin.
As a livestock feed, the grain is used both in pure form and in mixtures, though the demand for oats has been somewhat reduced by competition from hybrid corn (maize) and alfalfa. The straw is used for animal feed and bedding. In industry oat hulls are a source of furfural, a chemical used in various types of solvents.