Description
Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterised by solubility in dilute saline. The more typical cereal proteins, such as gluten and zein, are prolamines (prolamins). The minor protein of oat is a prolamine, avenin. Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown to be equal to meat, milk, and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12 to 24%, the highest among cereals.
Nutritional Information
|
Typical Values |
Per 100g |
|
Energy (Kj/Kcal) |
1543 kJ /367 kcal |
|
Fat |
8.4 g |
|
of which saturates |
1.3 g |
|
Carbohydrate |
56.1 g |
|
of which sugars |
1.0 g |
|
Fibre |
9.1 g |
|
Protein |
12.1 g |
|
Salt |
0.1 g |
