About this PDF
Oats (Avena sativa) are a widely consumed grain product as a rolled whole oat or ground into flour. It delivers a healthy source of energy paired with phenolic compounds, essential nutrients, soluble and insoluble fibers. Intake of soluble fibers from grain oats is been linked to reduced risk of cardiovascular disease (CVD). Top oat varieties include increased levels of phytochemicals and provide beneficial fibers. Eating oats and other whole grains improves your food quality score (FQS).
Learn more about oats in the context of bitter nutrition in this podcast with Eric Jackson, PhD.
Other materials in the Color of Food series include:
- Adopting Nutritional Practices
- Color of Food Overview
- Fruits and Vegetables
- Featured Crops: Nutrient and Phytonutrient Profiles: