Main Content

Detailed Information on Oats

Oats can grow well on poor soil and in cool, moist climates and have mainly been grown for animal feed. A small proportion is produced for human consumption - oatmeal for porridge and oatcakes, rolled oats for porridge and oat flour for baby foods and for ready-to-eat (RTE) breakfast cereals (Kent & Evers, 1994). Oats are also used in a range of non-food uses, including cosmetics and adhesives (Macrae et al. 1993).

There are several different species, with the common spring or white oat (A. sativa L.) being the most important cultivated form. A. byzantina is a red-oat type adapted to warmer climates where it is grown as a winter oat. An oat spikelet consists of oat kernels. Each kernel is enclosed by a hull (made up of two layers - a lemma and palea) which is only loosely attached to the groat. The groat, which makes up 65-85% of the oat kernel, is enveloped by bran layers (pericarp, seed coat and aleurone cells).

For more nutritional information on oats click here

For oats recipes click here

Latest News

-