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Oats: reasons to include them in your diet!



Oats are a cereal that has been gaining notoriety in recent years and with good reason.


It is very rich in vitamins and minerals such as vitamin E, several B vitamins, calcium, magnesium, potassium, selenium, zinc, iron and manganese. In addition it is a good source of phytonutrients such as phenolic compounds, which studies show have antioxidant and anti-inflammatory properties.


As a good cereal it is a source of carbohydrates and fiber, mainly of the soluble type, beta-glucans. Regular consumption of oat beta-glucans is associated with decreased levels of total and plasma LDL cholesterol. The amount of beta-glucans is directly related to the type of oats we are consuming, and they are present in greater quantity in oat bran, followed by oat flakes and lastly, in oat flour. Even so, consuming oats in its various forms, which is naturally rich in various types of fiber, will only bring us benefits at the level of intestinal function, such as improving the profile of the intestinal microbiota, regulating blood sugar and promoting satiety.


Oats is a cereal source of protein about 17g per 100g of oats, distinguished from other cereals by the high presence of the amino acid arginine, which is extremely important in maintaining a good immune response, in wound healing, in the production of various enzymes and hormones, among other key functions.


The question that always arises is whether or not oats are a source of gluten? And the answer is simple, in its natural state it is gluten-free.


When we are talking about gluten we are referring to a set of storage proteins called prolamines and glutamines. In the case of oats, the main storage protein is avenalin, a globulin. Therefore, the existence of gluten in oats is due to the fact that, at the time of treatment and processing, oats are treated in tanks used for other cereals, such as rye and wheat, so there may be cross-contamination. It is therefore necessary to pay attention to the labels, to make sure that there is no gluten.


In terms of use it is a very versatile cereal that can be used in the most diverse recipes such as smoothies, oatmeal, cakes, cereal bars or energy truffles, all that is needed is imagination! At Simplu we like it so much that we use it in most of our products. Also, with so many benefits, there's no way we can't do it.

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