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OATS
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Description:
Oats, known scientifically as Avena sativa, are a hardy cereal grain able to withstand poor soil conditions in which other crops are unable to thrive. Oats gain part of their distinctive flavour 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.
How to select:
Winter oats and summer oats are the two main classifications into which the hundreds of varieties are grouped. The colour of the different varieties ranges from light beige or yellow grains to reddish-gray and black.
Use:
Oats contain more protein and fat than any other cereal and are rich in minerals and vitamins. They are therefore fortifying and rich in energy and are particularly suitable as food for invalids and children. They are mainly used to make savoury or sweet broths and gruels. Porridge oats are eaten for breakfast cooked in milk. They are also used for making biscuits (cookies) and pancakes.
How to store:
Store oatmeal in an airtight container in a cool, dry and dark place where they will keep for approximately two months.
Health benefits:
Oats are an excellent source of manganese and a very good source of selenium. In addition, oats are a good source of vitamin B1, dietary fiber, magnesium and protein.
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