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The Encyclopedia Of Nutrition And Good Health - O

Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần O | O oats Avena sativa A common cereal grain grown in temperate regions particularly in North America and northern Europe. There are six species including common oats and cultivated red oats that are grown in the Americas. Oats are classified as winter and spring varieties according to their planting time. Only about 5 percent of the U.S. crop is used as a food crop most ends up as livestock feed. An inedible loose pithy hull surrounds the kernel or groat and must be removed for human consumption. Pure oats and pure oat bran are the least processed form of oats. Oat flakes prepared by steaming and flaking whole kernels are the basis for porridge. Oatmeal is prepared by cutting kernels to small granules with a mealy texture. Consumption of old-fashioned oatmeal as a breakfast cereal has declined with the increased popularity of ready-cooked oatmeal cereals. Rolled oats prepared by crushing oats with still rollers are used in breakfast food cookies breads and granola which is a mixture of rolled oats honey nuts raisins or dates. Milling produces oat flour. Oat flour contains a natural antioxidant that increases the stability of oat flour in storage. Oat Bran Oat bran is derived from an outer layer of oat kernels by milling. It is a good source of silicon a trace mineral needed for healthy joints and a form of fiber called beta-glucan. The fiber in oat bran is water soluble and differs from water-insoluble wheat bran the kind usually found in bran-enriched breakfast cereals. Eating oat bran daily in muffins and a bowl of hot oatmeal together with daily exercise and eating less animal fat as found in red meat and butter can lower blood fat and cholesterol even in diabetics. Oat bran alone has a modest effect in lowering elevated levels of the less desirable low-density lipoprotein LDL cholesterol. Oat bran has been used as a fat substitute to reduce fat in beef and pork sausage products. A mixture of oatmeal and oat flour has been developed by the usda as a fat-substitute