Oat is a genus of annual herbaceous plants from the Grass family, including the well-known species of common oat, cultivated in production quantities as a fodder and food plant.
Oat is a valuable food crop. Flour, groats, and flakes are made from its grain. They have excellent taste and are used to make porridge, muesli, soups, as well as pastries and desserts. Along with that, oat milk is made of oats, which substitutes the milk of cows.
The chemical compound of oats largely depends on the seed grain and the environmental conditions in which it grew. At the average, 100 grams of whole grain contains 10 grams of proteins, 4.7 grams of fat, and 57.8 grams of carbohydrates. In addition, 14 g of water, 36 g of starch, 10.7 g of fiber and 3.2 g of ash are present in the grain.
Oat is rich with vitamins of groups B and E. In such a way, 100 g of grain contains 675 mkg of vitamin B1, 170 mcg of vitamin B2, 2400 mcg of vitamin B3, 710 mcg of vitamin B5, 960 mcg of vitamin B6, 35 mcg of folic acid and 840 mkg of vitamin E.
In addition, oats contain a large amount of minerals. Iron, sodium, magnesium, copper, potassium, calcium, manganese, zinc, selenium and phosphorus are among them. Amino acids, for example, arginine, tryptophan, lysine, phenylalanine, tyrosine and others, are also present in the grain.