Oat
Oat (Avena sativa)
Oat (/oʊt/, plural: oats) is a species of cereal grain grown for its seed, which is known by the same name. While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed.
Etymology
The term "oat" originates from the Old English āte, akin to the Old High German eiz, both of which are believed to be derived from the Proto-Germanic *aitiz.
Description
Oats are a hardy cereal grain able to withstand poor soil conditions where other crops are unable to thrive. Oats gain part of their distinctive flavor from the roasting process that they undergo after being harvested and cleaned. Although oats are then hulled, this process does not strip away their bran and germ allowing them to retain a concentrated source of their fiber and nutrients.
Nutritional Value
Oats are rich in a specific type of fiber called beta-glucan. This particular type of fiber is known to help lower levels of bad cholesterol. Oats are also an excellent source of essential vitamins such as thiamin, folate, biotin, pantothenic acid, and vitamin E. They also have good levels of essential minerals such as zinc, iron, selenium, and manganese.
Related Terms
- Oatmeal: Oatmeal is a type of coarse flour made of hulled oat grains (groats) that have either been milled (ground) or steel-cut.
- Rolled oats: Rolled oats are traditionally oat groats that have been de-husked, steamed and then rolled into flat flakes under large heavy rollers before being stabilized by being lightly toasted.
- Beta-glucan: Beta-glucans are polysaccharides of D-glucose monomers linked by β-glycosidic bonds. Beta-glucans are a diverse group of molecules that can vary with respect to molecular mass, solubility, viscosity, and three-dimensional configuration.
External links
- Medical encyclopedia article on Oat
- Wikipedia's article - Oat
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