• An excellent source of soluble fiber.
  • A source of calcium, iron, manganese, folacin, and vitamin E, thiamin, niachin, riboflavin, and other B vitamins.

Oatmeal and other whole-grain oat products such as oat bran and oat flakes are a tasty, convenient, versatile, and economical source of nutrients and phytochemicals, Commonly used as a breakfast cereal and in baking,


Oat bran is high in beta-glucan, a soluble fiber that can help lower blood cholesterol levels. thus possibly reducing the risk of heart attacks, to reduce blood cholesterol by roughly 5 percent and lower heart attack risk by about 10 percent, a person needs to eat 3 g of beta-glucan a day. This amount of beta-glucan is found in one cup of cooked oat bran, one and a half cups of cooked oatmeal or three pouches of instant oatmeal. the U.S Food and Drug Administration granted the first food-specific health claim for use on oatmeal labels.

  • Oat groat, or whole-oat groats, or whole oats are minimally processd-only the outer hull is removed. They are very nutritious but they are chewy and must be soaked and cooked a long time. They can be used as a substitute for barely or rice.
  • Rolled oats, also called oatmeal, rolled oat-meal, or old-fashioned oats are oat groats that are steamed, rolled, and flaked so they cook quickly.
  • Instant oatmeal consists of very thin, precooked oat flakes that need only to be mixed  with a hot liquid. They often have flavorings and salt added.
  • Steel-cut oats, also called Irish oats, Irish oat-meal, Scotch oats, or Scotch oatmeal, are groats that have been chopped into small pieces but not rolled into flakes. They are chewier than rolled oats and are often used fot hot  oatmeal cereals and muesli.