Showing Food Oat
| General Information | |||||||||||
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| Name | Oat | ||||||||||
| Scientific Name | Avena sativa | ||||||||||
| Description | "Oat, Avena sativa, is a cereal grain native to Europe and Asia. It is widely cultivated and consumed in many countries, particularly in Scotland, Ireland, and the United States. Oats are commonly used as a breakfast food, often cooked as oatmeal or rolled oats, and are also used as a thickening agent in soups and baked goods. The grain has a mild, slightly sweet flavor and a soft, chewy texture. Oats are a good source of dietary fiber, which can help lower cholesterol levels and regulate digestion. The most notable chemical in oats is a type of fiber called beta-glucan (PMID: 35808713, PMID: 39767105). Oats have been used medicinally to soothe skin irritations and relieve itching. Industrially, oats are used in the production of cosmetics and animal feed. A peculiar aspect of oat preparation is the process of ""steeping,"" where the grains are soaked in water to activate enzymes that break down some of the starches, making the oats easier to digest." | ||||||||||
| Primary ID | FOOD00022 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Cereals and cereal products | ||||||||||
| Sub-Group | Cereals | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Poales | ||||||||||
| Family | Poaceae | ||||||||||
| Genus | Avena | ||||||||||
| Species | sativa | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 41459 | ||||||||||
| Wikipedia ID | Oat | ||||||||||
| Composition | |||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||