Whole: Oats
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What it is
Oats (Avena sativa) are a type of cereal grain grown for their seed. They are a staple food in many countries, often consumed as oatmeal or porridge. Oats are typically processed by cleaning, dehulling, and then either rolling, cutting, or grinding them into various forms.
Why it's used
Oats are primarily used as a whole grain ingredient, providing texture, fiber, and a mild, nutty flavor. They are commonly found in breakfast cereals, granola bars, baked goods like cookies and muffins, and as a thickener in soups and stews.
Health notes
Oats are recognized as a whole grain and are a good source of dietary fiber, particularly beta-glucan. The U.S. Food and Drug Administration (FDA) recognizes oats as Generally Recognized As Safe (GRAS). Soluble fiber from oats may help reduce the risk of heart disease when consumed as part of a diet low in saturated fat and cholesterol. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated oats and their components.
Allergen info
Oats are not one of the nine major allergens recognized by the FDA. However, oats can be contaminated with gluten from wheat, barley, or rye during growing or processing, so certified gluten-free oats are available for those with celiac disease or gluten sensitivity.