The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed.

Origin
The wild ancestor of Avena sativa and the closely related minor crop, A. byzantina, is the hexaploid wild oat, A. sterilis. Genetic evidence shows the ancestral forms of A. sterilis grew in the Fertile Crescent of the Near East. Oats are usually considered a secondary crop, i.e., derived from a weed of the primary cereal domesticates, then spreading westward into cooler, wetter areas favorable for oats, eventually leading to their domestication in regions of the Middle East and Europe.

Cultivation
Oats are best grown in temperate regions. They have a lower summer heat requirement and greater tolerance of rain than other cereals, such as wheat, rye, or barley, so they are particularly important in areas with cool, wet summers, such as Northwest Europe and even Iceland. Oats are an annual plant, and can be planted either in autumn (for late summer harvest) or in the spring (for early autumn harvest).

Production

Oats production – 2019Millions of tonnes   4.42   4.24   1.21   1.19   1.13   1.08   0.92 World  22.59United Nations, Food and Agriculture Organization, Statistics Division

In 2019, global production of oats was , led by Russia and Canada, each having about 20% of the world total (table). Other substantial producers were Poland, Finland, Australia, and the United Kingdom, each with over .

Uses

thumb|Oat seed under a microscope

Oats have numerous uses in foods; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats are also used for production of milk substitutes ("oat milk").

In Scotland, a dish was made by soaking the husks from oats for a week, so the fine, floury part of the meal remained as sediment to be strained off, boiled, and eaten. Oats are also widely used there as a thickener in soups, as barley or rice might be used in other countries.
thumb|left|Closeup of oat florets (small flowers)
Oats are also commonly used as feed for horses when extra carbohydrates and the subsequent boost in energy are required. The oat hull may be crushed ("rolled" or "crimped") for the horse to more easily digest the grain, or may be fed whole. They may be given alone or as part of a blended food pellet. Cattle are also fed oats, either whole or ground into a coarse flour using a roller mill, burr mill, or hammermill. Oat forage is commonly used to feed all kinds of ruminants, as pasture, straw, hay, or silage.Heuzé V., Tran G., Boudon A., Lebas F., 2016. "Oat forage". Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. April 13, 2016

Winter oats may be grown as an off-season groundcover and ploughed under in the spring as a green fertilizer, or harvested in early summer. They also can be used for pasture; they can be grazed a while, then allowed to head out for grain production, or grazed continuously until other pastures are ready.

Oat straw is prized by cattle and horse producers as bedding, due to its soft, relatively dust-free, and absorbent nature. The straw can also be used for making corn dollies. Tied in a muslin bag, oat straw was used to soften bath water.

Oats are also occasionally used in several different drinks. In Britain, they are sometimes used for brewing beer. Oatmeal stout is one variety brewed using a percentage of oats for the wort. The more rarely used oat malt is produced by the Thomas Fawcett & Sons Maltings and was used in the Maclay Oat Malt Stout before Maclays Brewery ceased independent brewing operations. Atholl Brose is a traditional Scottish beverage made by steeping oats in whisky and then blending the resulting "brose" with honey and sometimes cream. A cold, sweet drink, called avena in Spanish, made of ground oats and milk, is a popular refreshment throughout Latin America. Oatmeal caudle, made of ale and oatmeal with spices, was a traditional British drink and a favourite of Oliver Cromwell.The Compleat Housewife, p. 169, Eliza Smith, 1739Food in Early Modern Europe, Ken Albala, Greenwood Publishing Group, 2003,

Oat extracts can also be used to soothe skin conditions, and are popular for their emollient properties in cosmetics.Heuzé V., Tran G., Nozière P., Renaudeau D., Lessire M., Lebas F., 2016. Oats. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/231 Last updated on April 15, 2016, 11:21

Oat grass has been used traditionally for medicinal purposes, including to help balance the menstrual cycle, treat dysmenorrhoea, and for osteoporosis and urinary tract infections.

Health

Nutrient profile

Oats contain diverse essential nutrients (see table). In a  serving, oats provide  of food energy and are a rich source (20% or more of the Daily Value, DV) of protein (34% DV), dietary fiber (44% DV), several B vitamins and numerous dietary minerals, especially manganese (233% DV) (table). Oats are 66% carbohydrates, including 11% dietary fiber and 4% beta-glucans, 7% fat, and 17% protein (table).

The established property of their cholesterol-lowering effects has led to acceptance of oats as a health food.

Soluble fiber
left|thumb|Oat grains in their husks
Oat bran is the outer casing of the oat. Its daily consumption over weeks lowers low-density lipoprotein and total cholesterol, possibly reducing the risk of heart disease. One type of soluble fiber contained in oats, beta-glucans, has been proven to lower serum cholesterol.

After reports of research findings that dietary oats can help lower cholesterol, the United States Food and Drug Administration (FDA) issued a final rule that allows food companies to make health claims on food labels of foods that contain soluble fiber from whole oats (oat bran, oat flour, and rolled oats), noting that  of soluble fiber daily from these foods may reduce the risk of heart disease. To qualify for the health claim, the food that contains the oats must provide at least  of soluble fiber per serving.

Beta-D-glucans, usually referred to as beta-glucans, comprise a class of indigestible polysaccharides widely found in nature in sources such as grains, yeast, bacteria, algae, and mushrooms. In oats,  barley, and other cereal grains, they are located primarily in the endosperm cell wall. The oat beta-glucan health claim applies to oat bran, rolled oats, whole oat flour, and oatrim, a soluble fraction of alpha-amylase hydrolyzed oat bran, or whole oat flour.

Oat beta-glucan is a viscous polysaccharide made up of units of the monosaccharide D-glucose, and is composed of mixed-linkage polysaccharides. This means the bonds between the D-glucose or D-glucopyranosyl units are either beta-1, 3 linkages or beta-1, 4 linkages. This type of beta-glucan is also referred to as a mixed-linkage (1→3), (1→4)-beta-D-glucan. The (1→3)-linkages break up the uniform structure of the beta-D-glucan molecule and make it soluble and flexible. In comparison, the indigestible polysaccharide cellulose is also a beta-glucan, but is not soluble because of its (1→4)-beta-D-linkages. The percentages of beta-glucan in the various whole oat products are: oat bran, having from 5.5% to 23.0%; rolled oats, about 4%; and whole oat flour about 4%.

Protein
Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. 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.

Celiac disease

Avenins present in oats (proteins similar to gliadin from wheat) can trigger celiac disease in a small proportion of people. Also, oat products are frequently contaminated by other gluten-containing grains, mainly wheat and barley. Celiac disease is a permanent intolerance to certain gluten proteins in genetically predisposed people, having a prevalence of about 1% in the developed world. Gluten is present in wheat, barley, rye, oat, and all their species and hybrids and contains hundreds of proteins, with high contents of prolamins.

Oat prolamins, named avenins, are similar to gliadins found in wheat, hordeins in barley, and secalins in rye, which are collectively named gluten. Avenins' toxicity in celiac people depends on the oat cultivar consumed because of prolamin genes, protein amino acid sequences, and immunoreactivities of toxic prolamins, which vary among oat varieties. Also, oat products are frequently cross-contaminated with other gluten-containing cereals during grain harvesting, transport, storage, or processing. Pure oats contain less than 20 parts per million of gluten from wheat, barley, rye, or any of their hybrids.

Use of pure oats in a gluten-free diet offers improved nutritional value from the rich content of oat protein, vitamins, minerals, fiber, and lipids, but remains controversial because a small proportion of people with celiac disease react to pure oats. Some cultivars of pure oats could be a safe part of a gluten-free diet, requiring knowledge of the oat variety used in food products. Determining whether oat consumption is safe is critical because people with poorly controlled celiac disease may develop multiple severe health complications, including cancers.

Use of pure oat products is an option, with the assessment of a health professional, when the celiac person has been on a gluten-free diet for at least 6 months and all celiac symptoms have disappeared clinically. Celiac disease may relapse in few cases with the consumption of pure oats. Screening with serum antibodies for celiac disease is not sensitive enough to detect people who react to pure oats and the absence of digestive symptoms is not an accurate indicator of intestinal recovery because up to 50% of people with active celiac disease have no digestive symptoms. The lifelong follow-up of celiac people who choose to consume oats may require periodic performance of intestinal biopsies. The long-term effects of pure oats consumption are still unclear and further well-designed studies identifying the cultivars used are needed before making final recommendations for a gluten-free diet.

Agronomy

thumb|Noire d'Epinal, an ancient oat variety.
Oats are sown in the spring or early summer in colder areas, as soon as the soil can be worked. An early start is crucial to good yields, as oats go dormant in summer heat. In warmer areas, oats are sown in late summer or early fall. Oats are cold-tolerant and are unaffected by late frosts or snow.

Oats grow well on sandy loam to heavy clay soils with good drainage. On acid soils, oats perform better than other small-grain cereals. Saline soils are not suitable.

Seeding rates
Typically, about 125 to 175 kg/ha (between 2.75 and 3.25 bushels per acre) are sown, either broadcast or drilled. Lower rates are used when interseeding with a legume. Somewhat higher rates can be used on the best soils, or where  problems with weeds exist. Excessive sowing rates lead to problems with lodging, and may reduce yields.

Fertilizer requirements
Oats remove substantial amounts of nitrogen from the soil. They also remove phosphorus in the form of P2O5 at the rate of 0.25 pound per bushel (1 bushel = 38 pounds at 12% moisture). Phosphate is thus applied at a rate of 30 to 40 kg/ha, or 30 to 40 lb/acre. Oats remove potash (K2O) at a rate of 0.19 pound per bushel, which causes  use of 15–30 kg/ha, or 13–27 lb/acre. Usually, 50–100 kg/ha (45–90 lb/ac) of nitrogen in the form of urea or anhydrous ammonia is sufficient, as oats use about 1 lb per bushel. A sufficient amount of nitrogen is particularly important for plant height and hence, straw quality and yield. When the prior-year crop was a legume, or where ample manure is applied, nitrogen rates can be reduced somewhat.

Harvesting
thumb|Harvesting of oats in Jølster, Norway circa 1890  (Photo: Axel Lindahl/Norwegian Museum of Cultural History)
Harvest techniques are a matter of available equipment, local tradition, and priorities. Farmers seeking the highest yield from their crops time their harvest so the kernels have reached 35% moisture, or when the greenest kernels are just turning cream-coloured. They then harvest by swathing, cutting the plants about  above ground, and putting the swathed plants into windrows with the grain all oriented the same way. They leave the windrows to dry in the sun for several days before combining them using a pickup header. Finally, they bale the straw.

Oats can also be left standing until completely ripe and then combined with a grain head. This causes greater field losses as the grain falls from the heads, and harvesting losses, as the grain is threshed out by the reel. Without a draper head,  more damage to the straw also occurs, since it is not properly oriented as it enters the combine's throat. Overall yield loss is 10–15% compared to proper swathing.

Historical harvest methods involved cutting with a scythe or sickle, and threshing under the feet of cattle. Late 19th- and early 20th-century harvesting was performed using a binder. Oats were gathered into shocks, and then collected and run through a stationary threshing machine.

Storage
After combining, the oats are transported to the farmyard using a grain truck, tractor-trailer, or road train, where they are augered or conveyed into a bin for storage. Sometimes, when there is not enough bin space, they are augered into portable grain rings, or piled on the ground. Oats can be safely stored at 12–14% moisture; at higher moisture levels, they must be aerated or dried.

Yield and quality
thumb|left|Oat seeds

In the United States, No.1 oats weigh ; No. 2 oats must weigh . No.3 oats must weigh at least . If , they are graded as No.4, and oats under  are graded as "light weight".

In Canada, No.1 oats weigh ; No.2 oats must weigh ; No.3 oats must weigh at least  and if oats are lighter than  they do not make No.4 oats and have no grade.

Oats are bought and sold and yields on the basis of a bushel equal to  or ) in the United States, and a bushel equal to  or ) in Canada. "Bright oats" were sold on the basis of a bushel equal to  or ) in the United States.

Yields range from  on marginal land, to  on high-producing land. The average production is 100 bushels per acre, or 3.5 tonnes per hectare. Straw yields are variable, ranging from one to three tonnes per hectare, mainly due to available nutrients and the variety used (some are short-strawed, meant specifically for straight combining).

 Genetics and breeding
Avena sativa is an allohexaploid plant with 3 ancestral genomes ("A", "C" and "D"). The hexaploid genome is challenging to sequence and the oat genome seqencing project is focusing on diploid species at first. Species within Avena can hybridize and genes introgressed from other "A" genome species has contributed with many valuable traits, like crown rust resistance.

It is also possible to do introgression of traits in oats from very wide intergeneric hybridization. In contrast to wheat, oats sometimes retain chromosomes from maize or pearl millet.
These wide crosses are typically made in order to generate doubled haploid breeding material where the rapid loss of the alien chromosomes from the unrelated pollen donor results in a plant with only a single set of chromosomes (a haploid).
The addition lines with alien chromosomes can be used as a source for novel traits in oats, for example has research on Oat-Maize-Addition lines (OMAs) been used to map genes involved in C4 photosynthesis. In order to obtain mendelian inheritance of these novel traits, radiation hybrid lines have been established, where maize chromosome segments have been introgressed in the oat genome. Interestingly, these techniques which potentially transfers thousands of genes from a species that is very distantly related is not considered a GMO according to the European Union definition, since sexual hybridization and radiation-induced introgression are explicitly excluded from the definition.

 Diseases
Oats are subject to several fungal, bacterial, viral, nematode and other diseases. The most important disease likely to affect a crop depends on the environment and region of world where the crop is being grown. Some oat varieties are resistant to some diseases.

See this list of oat diseases for the most significant causal agents.

Processing

thumb|right|Porridge oats before cooking

Oats processing is a relatively simple process:

Cleaning and sizing
Upon delivery to the milling plant, the oats are cleaned, removing the chaff and items such as rocks, metal, oversized materials, and other grains.  Oats of different sizes de-hull at differing velocities.  So, once impurities have been removed, the raw oats are separated by width and length into different classifications before de-hulling.

Dehulling
Centrifugal acceleration is used to separate the outer hull from the inner oat groat. Oats are fed by gravity onto the centre of a horizontally spinning impeller, which accelerates the oats towards an outer mill ring. Groats and oat hulls are separated on impact. The lighter oat hulls are then aspirated away, while the denser oat groats are taken to the next step of processing. Oat hulls can be used as feed or as a biomass fuel and are often used within the oat processing line to power solid fuel boilers for steam and power generation. Alternatively, excess oat hulls are generally pelletised before being provided as feed.

Control points.

The main control point on hulling is the impeller speed, controlled by the RPM of the electric motor driving the impeller. Also, throughput is achieved by varying the distance between the feed baffle and the impeller, ie if the operator reduces the gap then less oats flow through. This adjustment also varies the efficiency of the impellor speed. The type of mill ring used in hulling is also interchangeable, however would not be classified as a general day to day control point and is generally implemented in a way to soften/minimise groat breakage while maximising hulling efficiency.
Lastly, negative aspiration is maintained to reduce dust and blockages.

Kilning
The unsized oat groats pass through a heat and moisture treatment to balance moisture for optimal storage conditions and to deactivate self catalyzing enzyme activity. Oat groats are high in fat (lipids) and once removed from their protective hulls and exposed to air, enzymatic (lipase) activity begins to break down the fat into free fatty acids, ultimately causing an off-flavor or rancidity. Depending on temperature, humidity and moisture content, de-hulled oats can begin to show signs of enzymatic rancidity rapidly if not stabilized. This process is primarily done in food-grade plants, not in feed-grade plants. Groats are not considered raw if they have gone through this process; the heat disrupts the germ and they cannot sprout.

Sizing of groats
Many whole oat groats break during the dehulling process, leaving the following types of groats to be sized and separated for further processing: whole oat groats, coarse steel cut groats, steel cut groats, and fine steel cut groats. Groats are sized and separated using screens, shakers and indent screens. After the whole oat groats are separated, the remaining broken groats get sized again into the three groups (coarse, regular, fine), and then stored. "Steel cut" refers to all sized or cut groats. When not enough broken groats are available to size for further processing, whole oat groats are sent to a cutting unit with steel blades that evenly cut groats into the three sizes above.

Final processing
Three methods are used to make the finished product:

Flaking
This process uses two large smooth or corrugated rolls spinning at the same speed in opposite directions at a controlled distance, before which the cut groats are conditioned for flaking via steam injection. After flaking, the oats are then dried to a sufficient moisture for storage and transport. Oat flake thickness is a key control point dependant of the type of oat flakes to be produced. Typically, the flakes produced are either instant, quick or traditional whole rolled oats and range in size from .

Oat bran milling
This process takes the oat groats through several roll stands to flatten and separate the bran from the flour (endosperm). The two separate products (flour and bran) get sifted through a gyrating sifter screen to further separate them. The final products are oat bran and debranned oat flour.

Whole flour milling
This process takes oat groats straight to a grinding unit (stone or hammer mill) and then over sifter screens to separate the coarse flour and final whole oat flour. The coarser flour is sent back to the grinding unit until it is ground fine enough to be whole oat flour. This method is used often in India and other countries. In India, whole grain oat flour (jai) is used to make Indian bread known as jarobra in Himachal Pradesh.

Preparation at home
Oat flour can be ground for small scale use by pulsing rolled oats or old-fashioned (not quick) oats in a food processor or spice mill.The Sparkpeople cookbook: love your food, lose the weight, Galvin, M., Romine, S., May House Inc, 2011, , page 98."What is oat flour?" wiseGeek.com. Retrieved 7 July 2013.

See also

Oat products and derivatives
 Export hay
 Muesli
 Oat bread
 Oat milk
 Oatcake
 Oatmeal
 Parkin (cake)
 Porridge
 Rolled oats
 Steel-cut oats

References

 External links

Category:Avena
Category:Cereals
Category:Demulcents
Category:Fodder
Category:Medicinal plants
Category:Plants described in 1753
Category:Staple foods

In Scotland , a dish was made by soaking the husks from oats for a week , so the fine , floury part of the meal remained as sediment to be strained off , boiled , and eaten .

Oats are also widely used there as a thickener in soups , as barley or rice might be used in other countries .

thumb|left|Closeup of oat florets ( small flowers ) Oats are also commonly used as feed for horses when extra carbohydrates and the subsequent boost in energy are required .

Oat-legume associations
Oat forage is often sown in mixture with a legume such as vetch (Vicia spp.), pea or berseem (Trifolium alexandrinum) (Ross et al., 2004; Undersander, 2003; Hechmi, 1999; Johnston et al., 1999). Intercropping oats with legumes is effective for reducing diseases, suppressing weeds, capturing a greater share of available resources and improving the nutritive (protein) value of the crop compared to oats alone, though DM yields are not necessarily improved (Bagg et al., 2013; Erol, 2009; Undersander, 2003; Johnston et al., 1999). Oat-vetch associations are important in the Mediterranean Basin, though they have declined during the 2000s in the Maghreb due to the high cost and non-availability of vetch seeds, making a more complex crop management system necessary (Anil et al., 1998; Suttie et al., 2004).
Oat forage as sole crop
Oat forage sown as sole crop may be managed in different ways:
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In grain production systems, early-planted and well-managed spring oat forage is a good rotation crop that provides feed to livestock and limits weed populations. Worldwide, most oat forage production comes from spring cultivars (Suttie et al., 2004).
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In cold areas, winter oats should be sown in summer or late summer to become well established before winter and to provide good quality forage (Bagg et al., 2013). However, winter oats are not as winter hardy as wheat and their forage yield may be lower than that of other small grains (Ditsch et al., 2005). Oats are prone to rust when seeded in autumn. They may be a reservoir of rust for subsequent spring cereals (Malik et al., 2011).
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In warmer areas, spring oats should be sown in autumn to avoid summer heat and drought (Suttie et al., 2004). In these regions, oats provide forage when the DM of warm season perennial forages is reduced (Stevens et al., 2004).
Oat forage yields are very variable, depending on year and location. Average DM yields range from 4 to 15 t/ha, but much higher yields have been obtained (Assefa, 2006). In Pakistan, yields up to 18 t DM/ha have been reported (Bakhsh et al., 2007; Hechmi, 1999). Stage of growth at cutting and environmental conditions play an important role in determining yield (Malik et al., 2011). Spring oats are the first forage that can benefit from high moisture and cool temperature during early spring, and they provide fodder as early as one month after sowing even in cool conditions (Mues, 2011). For best quality and good regrowth, oat crops should be cut or grazed lower than 12-15 cm in height (DAFF, 2012). Cutting or grazing can be repeated after a one-month rest (Reed, 2009).
Oat pasture
Using oat forage prior to grain production is a valuable way of managing oats. This method may avoid crop lodging and decrease foliage fungal diseases (DAFF, 2012; Hennessy et al., 2009). If grazing or mowing stops before first node elongation in the growing period, oat grain production and quality are not hampered. Grain yield decreases beyond this point, or when the crop undergoes heavy grazing (DAFF, 2012). Winter oats sown during early spring provide higher DM yields than spring oats but will be ready for grazing later than spring oats (MAFRI, 2013). Oat forage sown during spring outyields barley DM production but has a lower nutritive value (Suttie et al., 2004). However, grazing oats in autumn provides a system whereby cows can substantially improve their body condition when perennial forages are of poorer quality and limited supply (McCartney et al., 2004).
Oats should not be grazed when the soil is very wet as the crown and root will be damaged and regrowth will be slow and reduced (DAFF, 2012). Light continuous grazing (2 cattle heads or 15 weaned lambs per ha) is recommended for optimal animal performance and good stand regrowth (DAFF, 2012; Hennessy et al., 2009). Oat pasture can be striped-grazed along a wide front. Use of a back fence can maximise regrowth (Reed, 2009).
Swath grazing
Swath grazing of oat forage or oat/legume mixes is a way to increase the grazing season in northern areas and has been developed during the last decade. Oats intended for swath grazing must be sown in early summer and cut in early autumn, or sown in summer and best cut at the boot stage (when the head start to swell) for optimum nutritive value, or, for maximum yield, when the grain contains 35% moisture (MAFRI, 2013). When oat forage is sown late, care should be taken to prevent diseases, such as rust, by using resistant cultivars or by appropriate fungicidal treatment (Scott, 2006). Oat forage can then be grazed through the autumn and winter, even under 0.5 m snow. Oat forage quality within the swath is preserved until the end of April. A mixture of oats and peas had a similar nutritive value to oats alone (Aasen et al., 2004). Swath grazing of oats in winter is one of the management systems that can lower the cost of wintering cows by up to 50% because it requires less work and less equipment than making silage or hay (Hutton et al., 2004).
Cut-and-carry oats
Cut-and-carry systems are much used by smallholder farmers in developing countries. Cut-and-carry oat forage has several advantages: there is less waste than in grazed pastures, cutting height is properly managed and subsequent regrowth is favoured (Suttie et al., 2004).
Oat hay
When oat forage is intended for hay, the level of N fertilizer should not be too high as excess N increases stem fibre levels (ADF and NDF) and decreases water soluble carbohydrates. Cutting at the milky dough stage is the best compromise between high yield and high quality (Malik et al., 2011). After multiple cuts, the leaf:stem ratio decreases and the stems increase in thickness. A high sowing rate (up to 80 kg/ha) will improve the quality of hay by helping to reduce the thickness of stems (DAFF, 2012).
Oat silage
Oats are one of the main cereal forages used for silage in Northern America. In European countries, oat forage is mostly used for silage and haylage (Suttie et al., 2004). Oat yields more silage or green forage per ha than any other cereal crop, especially when fertilized with nitrogen (Hartman, 2000; Mahli et al., 1987 cited by Fraser et al., 2004). Oats can provide one of the best low-cost emergency forages (balage) after drought if timely rainfall is received for germination and growth (Bagg, 2012).
Oat forage intended for silage can be harvested at boot, milky dough or soft dough stage. When cut at boot stage, oat silage has a low DM, high palatability, high energy and high protein content. Wilting is necessary to reduce moisture and to prevent sewage during ensiling. When cut at the dough stage, oat silage has more DM and a higher energy value, but a lower protein content and palatability (Mickan, 2006). The choice of harvesting stage should be guided by animal requirements: boot stage when high nutritive value is required, such as for lactating dairy cows, and soft dough stage when forage quantity is required, for example in late pregnancy (Barnhart, 2011). Whether to cut oats at the milky dough stage or soft dough stage is much debated and depends on local conditions and requirements.
When silage is made at the dough stage, water soluble carbohydrates are lower and fermentation does not start easily. Because the thickness and hollowness of oat stems impedes the compressing necessary for anaerobic conditions, it is recommended to chop oat forage to a length of 10-20 mm (Suttie et al., 2004). Urea, enzymes and inoculants have been shown to improve aerobic stability, the fall in pH and lactic acid production in oat silage, which improve feed intake and milk production (Meeske et al., 2002).
Oat straw
Oat straw can be offered as sole roughage during winter provided it is adequately supplemented (Hamilton, 2010) (see also the Straws datasheet).

Question: how long was a scottish dish made by soaking oats for

Answer: a week

Question: in what country was a dish made by soaking the husks of oats for a week

Answer: Scotland

Question: who are oats used as feed for

Answer: horses

Question: what are oat florets

Answer: small flowers

Question: what other crops might be used in other countries besides oats

Answer: barley or rice

Question: for how long did scotland soak oats in water

Answer: week

for how long did scotland soak oats in water

Question: what is used as a thickener in soups in scotland

Answer: Oats

Oat extracts can also be used to soothe skin conditions , and are popular for their emollient properties in cosmetics .

Heuzé V. , Tran G. , Nozière P. , Renaudeau D. , Lessire M. , Lebas F. , 2016 .

Oats are a valuable feed for ruminants used to feed beef cattle, dairy cattle and sheep. In the USA, 18% of the dairy farmers reported using oats (Dann, 2010). Oats are a popular creep feed in the Great Plains of the USA and are considered to be a good feed for growing cattle. For beef cattle, oats may constitute 50-70% of the grain mix while cattle are becoming accustomed to a full feed. The level of oats should be reduced over time to 20-30% of the diet. In finishing cattle, good quality oats can be used at levels up to 1/3 of the concentrate intake without affecting growth and feed efficiency (Boyles et al., 2006). In Australia, oats are a traditional feed for sheep and are used as supplementary feed for grazing animals, whether growing, fattening or at lambing time (Cuddeford, 1995).
Digestibility and nutritive value
The high gross energy content of oats is offset by their high fibre content, resulting in a lower OM digestibility (77% vs. 88, 83 and 89% for maize, barley and maize respectively) and lower ME content (12.2 MJ/kg DM vs. 13.1, 12.4 and 13.6 MJ/kg DM for maize, barley and maize). The protein value of oats is lower due to a lower protein content and high N degradability (81%, Sauvant et al., 2004; Herrera-Saldana et al., 1990). The nutritive value of naked oats is higher by 20-30% compared to hulled oats (Sauvant et al., 2004). This favours their inclusion in diets when voluntary intake is limiting, such as with dairy cows. However, high inclusion rates of naked oats are not recommended, as their high lipid content may have an adverse effect on fibre digestion (Martin et al., 1988b).
Oats in ruminant production
Despite their lower ME and metabolizable protein supply (Gozho et al., 2008), oats can be a competitive cereal source relative to barley for dairy cows, in terms of milk and fat yield (Moran, 1983; Lampila et al., 1986; Antila, 1986; Antila, 1990, all cited by Cuddeford, 1995). Oats provide less saturated milk fatty acids (Moran, 1986; Martin et al., 1987).
The utilization of wheat distillers grains with solubles by beef cattle was optimized by blending with 25% oats (Damiran et al., 2013). The replacement of maize grain by up to 30-40% oat grain in high concentrate diets did not affect digestion in crossbred cattle (Dutta et al., 1992), or growth performance of feedlot lambs (Borges et al., 2011). However, oats gave a lower performance when they replaced barley in starter feeds for calves (Bush, 1989), and in fattening diets for bulls (Latrille et al., 1983), or when they replaced sorghum in diets for finishing steers (Faturi et al., 2003). Oats appeared less efficient than good quality lucerne as supplement for ewes at lambing (Holst, 1987), or for growing sheep (Round, 1988).
Effects of processing
Processing oats may in some cases have positive effects on cattle and sheep performance. However, such effects are often limited, and processing costs may cancel much of these advantages (Boyles et al., 2006; Cuddeford, 1995).
Physical processes
Physical processes such as grinding, rolling and cracking have variable and often debatable effects on the nutritive value of oats (Cuddeford, 1995).
Calves chew oats sufficiently well until approximately 10 months old and little or no benefit is gained from processing them prior to this time. Grinding oats is usually not required for young calves, unless the grain fed with the oats is also ground (Boyles et al., 2006). In dairy cattle, dry rolling had a strong positive effect on OM digestibility (Nordin et al., 1976) but a negligible one in steers (Toland, 1976). In grazing dairy cows, crushing did not improve milk yield, and it depressed milk fat production (Hodge et al., 1984). Compared to whole grains, hammermilling oats did not affect production of dairy cows at pasture (Valentine et al., 1989). In beef cattle, feeding rolled or ground oats to yearlings resulted in a 1% improvement in feed efficiency compared to feeding oats whole. Some studies found that beef cattle fed whole oats consumed more grain per day but gained at the same rate compared to cattle fed rolled or ground oats. Fine grinding oats, coupled with pelleting, improved performance of growing cattle over either whole or ground oats. Studies have shown that gains can be improved by 11% and feed efficiency by 13% with grinding and pelleting, compared to feeding oats whole (Boyles et al., 2006).
In sheep, no positive effect of processing on OM digestibility has been recorded (Orskov et al., 1974a; Orskov et al., 1974b). Several authors have concluded that, in most situations, oats should be given whole to ewes, whereas rolling is required with wheat and barley (Vipond et al., 1985; Chestnutt, 1992).
Heat processes
Dry heat processes (extruding, micronizing, roasting, popping) and hydrothermal processes (steam rolling, steam flaking, pressure cooking, exploding) do reduce the rumen degradation rate of starch, but have only limited impact on the protein and energy value of oats (Owens et al., 1997; Sauvant et al., 2004).
Chemical processes
In the 1980s, alkali treatments were shown to be promising, since they increased the digestibility of the fibrous layers, making the starchy endosperm more available. Treating oats with 4.5-5% NaOH (Orskov et al., 1980) resulted in non-significant increases in DM intake and fat-corrected milk yield in dairy cows (Moran, 1986), and in better feed conversion, digestibility and growth rate in lambs (Orskov et al., 1981). Treatment with ammonia (up to 30 g NH3/kg oats) increased OM digestibility in adult weathers (Brand et al., 1985). The addition of 1.5% urea to low-protein oats increased intake in ewes and growth in Merinos sheep (Hodge et al., 1981). In dairy cows, treatment with formaldehyde was shown to increase milk yield and reduce milk fat content, with no effect on fatty acid composition (Martin et al., 1988a). However, in spite of these favourable results, such treatments have not been implemented in practice, probably for reasons of cost and feasibility.

Question: why are oat extracts popular

Answer: emollient properties in cosmetics

Question: when was oat extract first used in cosmetics

Answer: 2016

when was oat extract first used in cosmetics

Question: what can be used to soothe skin conditions

Answer: Oat extracts

what can be used to soothe skin conditions

Question: what are oat extracts popular for in cosmetics

Answer: emollient properties

what are oat extracts popular for in cosmetics

Question: where can oat extract be found

Answer: cosmetics

Question: what can oat extract help soothe

Answer: skin conditions

Question: what property do oat extracts have in cosmetics

Answer: emollient

Question: what extract can be used to soothe skin conditions

Answer: Oat

Oat grass has been used traditionally for medicinal purposes , including to help balance the menstrual cycle , treat dysmenorrhoea , and for osteoporosis and urinary tract infections .

James Alan Duke was born in Eastlake, Alabama on April 4, 1929. He learned to play the bass fiddle in high school and began performing with Homer Briarhopper and His Dixie Dudes. At the age of 16, Duke played on a record that the band cut in Nashville. He received bachelor's, master's and doctoral degrees in botany from the University of North Carolina in Chapel Hill. He did postdoctoral work as a professor at Washington University in St. Louis and curatorial work at the Missouri Botanical Gardens there. He worked for the Department of Agriculture eventually becoming the head of the Medicinal Plant Laboratory. He was a pioneer in ethnobotany and phytochemicals. He wrote numerous books including The Green Pharmacy: New Discoveries in Herbal Remedies for Common Diseases and Conditions from the World's Foremost Authority on Healing Herbs, Handbook of Medicinal Herbs, and The Peterson Field Guide to Medicinal Plants and Herbs of Eastern and Central North America written with Steven Foster. After retiring from the Agriculture Department, he occasionally conducted tours along the Amazon River and gave tours of his herb farm the Green Farmacy Garden. He died on December 10, 2017 at the age of 88.

Question: what grass has been used traditionally for medicinal purposes

Answer: Oat grass

Question: what type of medicine is oat grass used for

Answer: medicinal

what type of medicine is oat grass used for

Question: what is the use of oats in medicine

Answer: medicinal purposes

Question: what is the medical use of oats

Answer: dysmenorrhoea

Question: why is oat grass used for medicinal purposes

Answer: to help balance the menstrual cycle

why is oat grass used for medicinal purposes

Question: what does oat grass help balance

Answer: menstrual cycle

The established property of their cholesterol - lowering effects has led to acceptance of oats as a health food .

Oats, formally named Avena sativa, is a type of cereal grain from the Poaceae grass family of plants. The grain refers specifically to the edible seeds of oat grass, which is what ends up in our breakfast bowls. Whether loved or hated for their mushy yet hearty texture when cooked, oats are most prized for their nutritional value and health benefits. The Food and Drug Administration allows the use of a health claim on food labels associating a reduced risk of coronary heart disease with the consumption of beta-glucan soluble fiber from whole grain oats. [1] Oatmeal is also a desired asset to those trying to lose weight and control hunger levels due to its high water and soluble fiber content.
Source Of
Types of Oats
- Oat Groats: The whole oat kernels that have been cleaned, with only the loose, inedible hulls removed. Groats contain the intact germ, endosperm, and bran.
- Oat bran, which contains the most fiber in a groat, is also removed and eaten as a cereal or added to recipes to boost fiber content.
- Steel-Cut or Irish: Oat groats that have been cut into two or three smaller pieces either using a steel blade. The larger the size of the pieces, the longer they will take to cook.
- Scottish Oats: Oat groats that have been stone-ground into a meal, creating a porridge-like texture when cooked.
- Rolled or Old-Fashioned: Oat groats that have been steamed, rolled and flattened into flakes, and then dried to remove moisture so they are shelf-stable.
- Quick or Instant: Oat groats that are steamed for a longer period and rolled into thinner pieces so that they can absorb water easily and cook very quickly. Be aware that many brands of instant oats come sweetened or flavored, so be sure to check the ingredients for no added sugar.
Oats and Health
Oats contain several components that have been proposed to exert health benefits. The primary type of soluble fiber in oats is beta-glucan, which has been researched to help slow digestion, increase satiety, and suppress appetite. Beta-glucan can bind with cholesterol-rich bile acids in the intestine and transport them through the digestive tract and eventually out of the body. Whole oats also contain plant chemicals called phenolic compounds and phytoestrogens that act as antioxidants to reduce the damaging effects of chronic inflammation that is associated with various diseases like cardiovascular disease and diabetes. [2]
Because available research specific to oats is limited, most of the studies below assessed whole grain intake, which included several types of whole grains in addition to oats. Therefore, the findings cannot be applied to oats alone.
- Heart Disease: Oats are associated with heart health benefits, but research shows differing degrees of benefit. Part of the variation may be caused by meta-analyses or reviews that compared different types of studies, or compared different oat forms (oat groats vs. instant). Some studies analyzed not just oats intake but a more general whole-grain intake. Other studies did not specify the exact type of oats used.
- A systematic review of nine randomized controlled trials did not find adequate evidence to show that whole grain diets including oats reduced the risk of cardiovascular disease or lower blood cholesterol or blood pressure. However, the study authors acknowledged the small sample sizes and relatively short durations of the interventions (four months or less). These studies included a range of whole grain foods in addition to oats such as brown rice, whole wheat, barley, and rye. [3]
- In contrast, a meta-analysis of 18 studies that included mainly cohort studies found that the highest whole-grain intakes (including various types of whole grains in addition to oats) compared with the lowest intakes were significantly associated with a 21% reduced risk of heart disease. [4]
- A prospective cohort of 54,871 Danish adults ages 50–64 found that men and women with the highest quartile of total whole grain intake had a 25% and 27% lower risk of heart attack than individuals with intakes in the lowest quartile. Rye and oats, but not wheat, were associated with lower heart disease risk, especially in men. [5]
- A meta-analysis found that eating 3 grams of beta-glucan soluble fiber daily from whole oats modestly decreased blood cholesterol levels by about 12 points. [6]
- Diabetes: Beta-glucan fiber may help to prevent sharp rises in blood sugar and insulin levels after eating a meal, and may benefit gut health as the fiber is broken down and fermented by intestinal bacteria. [7-9] Though a carbohydrate-rich food, minimally processed whole grain oats can be incorporated into a diabetic diet. The glycemic load of less processed oats like steel-cut is low to medium, while highly processed instant oats have a high glycemic load.
- A meta-analysis of 14 controlled trials and two observational studies following people with type 2 diabetes found that, compared with the control groups, oats intake (specified as “oats or oatmeal or oats-containing products”) significantly reduced levels of fasting blood glucose and hemoglobin A1c (a test that measures average blood glucose over the previous 2-3 months) particularly in those with a high baseline A1c. It also significantly reduced blood sugar and insulin rises after eating a meal. [7]
- A randomized controlled trial looked at the effects of a 30-day dietary intervention given to 298 adults with type 2 diabetes, with follow-up at one year. Two of the four intervention groups received either 50 grams or 100 grams daily of “whole grain oats” along with a healthful diet. The oats were equivalent in nutritional value to minimally processed oat groats. The other two groups had either no dietary change or followed a generally healthful low-fat high-fiber diet. Both oat intervention groups saw a significant reduction of blood glucose after meals compared with control groups, with the higher oat intake showing a greater reduction. The study also showed modest weight loss at one year in the 100-gram oat group. [8]
- Weight Control: Beta-glucan fiber attracts water and increases the viscosity (or thickness) of digested food, which increases the volume of food in the gut. This slows down digestion and the rate that nutrients are absorbed, which in turn increases satiety. Short-chain fatty acids produced from bacteria that ferment beta-glucan fibers may also increase satiety through a chain reaction of events that regulate appetite hormones. [10] Although several randomized controlled trials have shown that intake of beta-glucan oat fiber can increase satiety, other studies have not consistently shown that intake of oats produces the desired outcome of significant weight loss. [7,8,10]
- Digestive Health: Fiber contributes to bowel regularity and the prevention of constipation. It has the ability to increase the weight and water content of stool, making them easier to pass. [11] Cereal fibers, as found in wheat bran and oat bran, are considered more effective than fiber from fruits and vegetables. The breakdown and fermentation of beta-glucan oat fiber has also been reported to increase the diversity of gut microbiota [8]. This may in turn improve certain digestive issues such as diarrhea, constipation, and irritable bowel syndrome. However, more research is needed to evaluate the role of various microbiota on digestive conditions.
Make
- Oatmeal: A breakfast favorite, cooked oats pair well with fruits, nuts, and seeds. Follow package directions for exact cooking times. Generally, less-processed oats such as steel-cut take 25-30 minutes to cook, whereas instant oats take 1-2 minutes.
- Overnight Oats: A quick, easy no-cook solution for a nutrient-dense breakfast or snack. In a medium glass jar, add ½ cup old-fashioned or rolled oats (not instant), ½-1 cup liquid such as dairy milk, soy milk, or nut milk, and ½ cup of any chopped fruit (banana, melon, apple, grapes). Additional optional ingredients include a few tablespoons of Greek yogurt, 1-2 tablespoons of chia/flaxseeds, nuts, or any spices. Tightly screw on the lid and shake the jar vigorously until all ingredients are incorporated well. Refrigerate overnight or for at least four hours. The oats will soften and the mixture will thicken into a pudding-like texture.
- Oat Flour: These are oats that have been ground to a flour-like consistency. Although it may be tempting to substitute oat flour for regular flour in baked recipes, keep in mind that oat flour lacks gluten, a crucial component that adds structure, moisture, and volume to a baked product; without it, cookies would crumble and breads would become dense and lack volume. However, oat flour can add chewiness to cookies and a boost of nutrients to breads. Substitute 25-30% of flour in a recipe with oat flour for best results.
- Oat Risotto: Oats are also delicious in savory dishes. An example is replacing rice in risotto with whole oat groats or steel-cut oats. Typically, the oats are first toasted for a few minutes in hot oil with aromatics like shallots or diced onion. Then stock and/or water are added, 1 cup at a time, stirring well after each addition, until the oats are cooked (about 25 minutes).
- Other Ideas:
- Add ½ cup dry old-fashioned oats to batter, such as for breads and cookies.
- Add 2-3 tablespoons of oat bran to any hot or cold cereal.
More recipe ideas and serving suggestions featuring oats:
Did You Know?
- Other rich sources of beta-glucan include barley and mushrooms.
- Pure oats are gluten-free but most commercial brands are processed in facilities that also produce gluten-containing wheat, rye, and barley. Cross-contamination can also occur if oats are grown too close to wheat crops. If there is cross-contamination of gluten in an oat product, it is difficult to know exactly how much. The Food and Drug Administration allows the voluntary use of the regulated term “gluten-free” to refer to products that contain less than 20 parts per million (ppm) of gluten. Because the term is voluntary, some brands of oats may actually be gluten-free although not labeled as such. However, those who have celiac disease or a gluten sensitivity may wish to choose oats specifically labeled “gluten-free.”
- Oats are sometimes used to soothe inflammatory skin conditions such as eczema, and are a popular ingredient in facial masks.
References
- Food and Drug Administration, HHS. Food Labeling: Health Claims; Soluble Fiber From Certain Foods and Risk of Coronary Heart Disease. Accessed 12/28/2017.
- Bernstein AM, Titgemeier B, Kirkpatrick K, Golubic M, Roizen MF. Major cereal grain fibers and psyllium in relation to cardiovascular health. Nutrients. 2013 Apr 29;5(5):1471-87.
- Kelly SA, Hartley L, Loveman E, Colquitt JL, Jones HM, Al‐Khudairy L, Clar C, Germanò R, Lunn HR, Frost G, Rees K. Whole grain cereals for the primary or secondary prevention of cardiovascular disease. The Cochrane Library. 2017 Jan 1.
- Tang G, Wang D, Long J, Yang F, Si L. Meta-analysis of the association between whole grain intake and coronary heart disease risk. Am J Cardiol. 2015 Mar 1;115(5):625-9.
- Helnæs A, Kyrø C, Andersen I, Lacoppidan S, Overvad K, Christensen J, Tjønneland A, Olsen A. Intake of whole grains is associated with lower risk of myocardial infarction: the Danish Diet, Cancer and Health Cohort. Am J Clin Nutr. 2016 Feb 17;103(4):999-1007.
- Tiwari U, Cummins E. Meta-analysis of the effect of β-glucan intake on blood cholesterol and glucose levels. Nutrition. 2011 Oct 1;27(10):1008-16.
- Hou Q, Li Y, Li L, Cheng G, Sun X, Li S, Tian H. The metabolic effects of oats intake in patients with type 2 diabetes: a systematic review and meta-analysis. Nutrients. 2015 Dec 10;7(12):10369-87.
- Li X, Cai X, Ma X, Jing L, Gu J, Bao L, Li J, Xu M, Zhang Z, Li Y. Short-and long-term effects of wholegrain oat intake on weight management and glucolipid metabolism in overweight type-2 diabetics: a randomized control trial. Nutrients. 2016 Sep 7;8(9):549.
- He LX, Zhao J, Huang YS, Li Y. The difference between oats and beta-glucan extract intake in the management of HbA1c, fasting glucose and insulin sensitivity: a meta-analysis of randomized controlled trials. Food funct. 2016;7(3):1413-28.
- Rebello CJ, O’Neil CE, Greenway FL. Dietary fiber and satiety: the effects of oats on satiety. Nutrition reviews. 2015 Dec 31;74(2):131-47.
- Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35.
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Question: the established property of cholesterol-lowering effects has led to acceptance of what as a

Answer: oats

Question: what property of oats has led to acceptance of oats as a health food

Answer: cholesterol-lowering effects

Question: oats have been shown to have what effect on the body

Answer: cholesterol-lowering

Question: the established property of oats has led to acceptance of oats as a what

Answer: health food

Question: the established property of oats has led to acceptance of oats as

Answer: a health food

Question: the established property of their cholesterol-lowering effects has led to acceptance of what

Answer: oats as a health food

Question: oats have been shown to lower what

Answer: cholesterol

Question: what has led to acceptance of oats as a health food

Answer: their cholesterol-lowering effects

After reports of research findings that dietary oats can help lower cholesterol , the United States Food and Drug Administration ( FDA ) issued a final rule that allows food companies to make health claims on food labels of foods that contain soluble fiber from whole oats ( oat bran , oat flour , and rolled oats ) , noting that of soluble fiber daily from these foods may reduce the risk of heart disease .

To qualify for the health claim , the food that contains the oats must provide at least of soluble fiber per serving .

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(a) Relationship between diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods and the risk of CHD. (1) Cardiovascular disease means diseases of the heart and circulatory system. Coronary heart disease (CHD) is one of the most common and serious forms of cardiovascular disease and refers to diseases of the heart muscle and supporting blood vessels. High blood total cholesterol and low density lipoprotein (LDL)-cholesterol levels are associated with increased risk of developing coronary heart disease. High CHD rates occur among people with high total cholesterol levels of 240 milligrams per deciliter (mg/dL) (6.21 (mmol/L)) or above and LDL-cholesterol levels of 160 mg/dL (4.13 mmol/L) or above. Borderline high risk total cholesterol levels range from 200 to 239 mg/dL (5.17 to 6.18 mmol/L) and 130 to 159 mg/dL (3.36 to 4.11 mmol/L) of LDL-cholesterol. The scientific evidence establishes that diets high in saturated fat and cholesterol are associated with increased levels of blood total- and LDL-cholesterol and, thus, with increased risk of CHD.
(2) Populations with a low incidence of CHD tend to have relatively low blood total cholesterol and LDL-cholesterol levels. These populations also tend to have dietary patterns that are not only low in total fat, especially saturated fat and cholesterol, but are also relatively high in fiber-containing fruits, vegetables, and grain products, such as whole oat products.
(3) Scientific evidence demonstrates that diets low in saturated fat and cholesterol may reduce the risk of CHD. Other evidence demonstrates that the addition of soluble fiber from certain foods to a diet that is low in saturated fat and cholesterol may also help to reduce the risk of CHD.
(b) Significance of the relationship between diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods and the risk of CHD. (1) CHD is a major public health concern in the United States. It accounts for more deaths than any other disease or group of diseases. Early management of risk factors for CHD is a major public health goal that can assist in reducing risk of CHD. High blood total and LDL-cholesterol are major modifiable risk factors in the development of CHD.
(2) Intakes of saturated fat exceed recommended levels in the diets of many people in the United States. One of the major public health recommendations relative to CHD risk is to consume less than 10 percent of calories from saturated fat and an average of 30 percent or less of total calories from all fat. Recommended daily cholesterol intakes are 300 milligrams (mg) or less per day. Scientific evidence demonstrates that diets low in saturated fat and cholesterol are associated with lower blood total- and LDL-cholesterol levels. Soluble fiber from certain foods, when included in a low saturated fat and cholesterol diet, also helps to lower blood total- and LDL-cholesterol levels.
(c) Requirements. (1) All requirements set forth in § 101.14 shall be met. The label and labeling of foods containing psyllium husk shall be consistent with the provisions of § 101.17(f).
(2) Specific requirements - (i) Nature of the claim. A health claim associating diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods with reduced risk of heart disease may be made on the label or labeling of a food described in paragraph (c)(2)(iii) of this section, provided that:
(A) The claim states that diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods "may" or "might" reduce the risk of heart disease.
(B) In specifying the disease, the claim uses the following terms: "heart disease" or "coronary heart disease";
(C) In specifying the substance, the claim uses the term "soluble fiber" qualified by the name of the eligible source of soluble fiber (provided in paragraph (c)(2)(ii)) of this section. Additionally, the claim may use the name of the food product that contains the eligible source of soluble fiber;
(D) In specifying the fat component, the claim uses the terms "saturated fat" and "cholesterol";
(E) The claim does not attribute any degree of risk reduction for CHD to diets that are low in saturated fat and cholesterol and that include soluble fiber from the eligible food sources from paragraph (c)(2)(ii) of this section; and
(F) The claim does not imply that consumption of diets that are low in saturated fat and cholesterol and that include soluble fiber from the eligible food sources from paragraph (c)(2)(ii) of this section is the only recognized means of achieving a reduced risk of CHD.
(G) The claim specifies the daily dietary intake of the soluble fiber source that is necessary to reduce the risk of coronary heart disease and the contribution one serving of the product makes to the specified daily dietary intake level. Daily dietary intake levels of soluble fiber sources listed in paragraph (c)(2)(ii) of this section that have been associated with reduced risk coronary heart disease are:
(1 ) 3 g or more per day of [beta]-glucan soluble fiber from either whole oats or barley, or a combination of whole oats and barley.
(2 ) 7 g or more per day of soluble fiber from psyllium seed husk.
(ii) Nature of the substance - Eligible sources of soluble fiber. (A) Beta ([beta]) glucan soluble fiber from the whole oat and barley sources listed below. [beta]-glucan soluble fiber will be determined by method No. 992.28 from the "Official Methods of Analysis of the AOAC INTERNATIONAL," 16th ed. (1995), which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the Food and Drug Administration's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html ;
(1 ) Oat bran. Oat bran is produced by grinding clean oat groats or rolled oats and separating the resulting oat flour by suitable means into fractions such that the oat bran fraction is not more than 50 percent of the original starting material and provides at least 5.5 percent (dry weight basis (dwb)) [beta]-glucan soluble fiber and a total dietary fiber content of 16 percent (dwb), and such that at least one-third of the total dietary fiber is soluble fiber;
(2 ) Rolled oats. Rolled oats, also known as oatmeal, produced from 100 percent dehulled, clean oat groats by steaming, cutting, rolling, and flaking, and provides at least 4 percent (dwb) of [beta]-glucan soluble fiber and a total dietary fiber content of at least 10 percent.
(3 ) Whole oat flour. Whole oat flour is produced from 100 percent dehulled, clean oat groats by steaming and grinding, such that there is no significant loss of oat bran in the final product, and provides at least 4 percent (dwb) of [beta]-glucan soluble fiber and a total dietary fiber content of at least 10 percent (dwb).
(4 ) Oatrim. The soluble fraction of alpha-amylase hydrolyzed oat bran or whole oat flour, also known as oatrim. Oatrim is produced from either oat bran as defined in paragraph (c)(2)(ii)(A)(1 ) of this section or whole oat flour as defined in paragraph (c)(2)(ii)(A)(3 ) of this section by solubilization of the starch in the starting material with an alpha-amylase hydrolysis process, and then removal by centrifugation of the insoluble components consisting of a high portion of protein, lipid, insoluble dietary fiber, and the majority of the flavor and color components of the starting material. Oatrim shall have a beta-glucan soluble fiber content up to 10 percent (dwb) and not less than that of the starting material (dwb).
(5 ) Whole grain barley and dry milled barley. Dehulled and hull-less whole grain barley with a [beta]-glucan soluble fiber content of at least 4 percent (dwb) and a total dietary fiber content of at least 10 percent (dwb). Dry milled barley grain products include barley bran, barley flakes, barley grits, pearl barley, barley flour, barley meal, and sieved barley meal that are produced from clean, sound dehulled or hull-less barley grain using standard dry milling techniques, which may include steaming or tempering, and that contain at least 4 percent (dwb) of [beta]-glucan soluble fiber and at least 8 percent (dwb) of total dietary fiber, except barley bran and sieved barley meal for which the minimum [beta]-glucan soluble fiber content is 5.5 percent (dwb) and minimum total dietary fiber content is 15 percent (dwb). Dehulled barley, hull-less barley, barley bran, barley flakes, barley grits, pearl barley, and barley flour are as defined in the Barley Glossary (AACC Method 55-99), published in Approved Methods of the American Association of Cereal Chemists, 10th ed. (2000), pp. 1 and 2, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the American Association of Cereal Chemists, Inc., 3340 Pilot Knob Rd., St. Paul, Minnesota, 55121, or may be examined at the Food and Drug Administration's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. Barley meal is unsifted, ground barley grain not subjected to any processing to separate the bran, germ, and endosperm. Sieved barley meal is an endosperm cell wall-enriched fraction of ground barley separated from meal by sieving or by air classification.
(6 ) Barley betafiber. Barley betafiber is the ethanol precipitated soluble fraction of cellulase and alpha-amylase hydrolyzed whole grain barley. Barley betafiber is produced by hydrolysis of whole grain barley flour, as defined in paragraph (c)(2)(ii)(A)(5 ) of this section, with a cellulase and alpha-amylase enzyme preparation, to produce a clear aqueous extract that contains mainly partially hydrolyzed beta-glucan and substantially hydrolyzed starch. The soluble, partially hydrolyzed beta-glucan is separated from the insoluble material by centrifugation, and after removal of the insoluble material, the partially hydrolyzed beta-glucan soluble fiber is separated from the other soluble compounds by precipitation with ethanol. The product is then dried, milled and sifted. Barley betafiber shall have a beta-glucan soluble fiber content of at least 70 percent on a dry weight basis.
(B)(1 ) Psyllium husk from the dried seed coat (epidermis) of the seed of Plantago (P. ) ovata, known as blond psyllium or Indian psyllium, P. indica, or P. psyllium. To qualify for this claim, psyllium seed husk, also known as psyllium husk, shall have a purity of no less than 95 percent, such that it contains 3 percent or less protein, 4.5 percent or less of light extraneous matter, and 0.5 percent or less of heavy extraneous matter, but in no case may the combined extraneous matter exceed 4.9 percent, as determined by U.S. Pharmacopeia (USP) methods described in USP's "The National Formulary," USP 23, NF 18, p. 1341, (1995), which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the U.S. Pharmacopeial Convention, Inc., 12601 Twinbrook Pkwy., Rockville, MD 20852, or may be examined at the Food and Drug Administration's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html ;
(2 ) FDA will determine the amount of soluble fiber that is provided by psyllium husk by using a modification of the Association of Official Analytical Chemists' International (AOAC's) method for soluble dietary fiber (991.43) described by Lee et al., "Determination of Soluble and Insoluble Dietary Fiber in Psyllium-containing Cereal Products," Journal of the AOAC International, 78 (No. 3):724-729, 1995, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the Food and Drug Administration's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039 or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html ;
(iii) Nature of the food eligible to bear the claim. (A) The food product shall include:
(1 ) One or more of the whole oat or barley foods from paragraphs (c)(2)(ii)(A)(1 ), (2 ), (3 ), and (5 ) of this section, and the whole oat or barley foods shall contain at least 0.75 gram (g) of soluble fiber per reference amount customarily consumed of the food product; or
(2 ) The food containing the oatrim from paragraph (c)(2)(ii)(A)(4 ) of this section or the barley betafiber from paragraph (c)(2)(ii)(A)(6 ) of this section shall contain at least 0.75 g of beta-glucan soluble fiber per reference amount customarily consumed of the food product; or
(3 ) Psyllium husk that complies with paragraph (c)(2)(ii)(B) of this section, and the psyllium food shall contain at least 1.7 g of soluble fiber per reference amount customarily consumed of the food product;
(B) The amount of soluble fiber shall be declared in the nutrition label, consistent with § 101.9(c)(6)(i)(A).
(C) The food shall meet the nutrient content requirement in § 101.62 for a "low saturated fat" and "low cholesterol" food; and
(D) The food shall meet the nutrient content requirement in § 101.62(b)(2) for a "low fat" food, unless the food exceeds this requirement due to fat content derived from whole oat sources listed in paragraph (c)(2)(ii)(A) of this section.
(d) Optional information. (1) The claim may state that the development of heart disease depends on many factors and may identify one or more of the following risk factors for heart disease about which there is general scientific agreement: A family history of CHD; elevated blood total and LDL-cholesterol; excess body weight; high blood pressure; cigarette smoking; diabetes; and physical inactivity. The claim may also provide additional information about the benefits of exercise and management of body weight to help lower the risk of heart disease;
(2) The claim may state that the relationship between intake of diets that are low in saturated fat and cholesterol and that include soluble fiber from the eligible food sources from paragraph (c)(2)(ii) of this section and reduced risk of heart disease is through the intermediate link of "blood cholesterol" or "blood total- and LDL-cholesterol;"
(3) The claim may include information from paragraphs (a) and (b) of this section, which summarize the relationship between diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods and coronary heart disease and the significance of the relationship;
(4) The claim may specify the name of the eligible soluble fiber;
(5) The claim may state that a diet low in saturated fat and cholesterol that includes soluble fiber from whole oats or barley is consistent with "Nutrition and Your Health: Dietary Guidelines for Americans," U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS), Government Printing Office (GPO);
(6) The claim may state that individuals with elevated blood total- and LDL-cholesterol should consult their physicians for medical advice and treatment. If the claim defines high or normal blood total- and LDL-cholesterol levels, then the claim shall state that individuals with high blood cholesterol should consult their physicians for medical advice and treatment;
(7) The claim may include information on the number of people in the United States who have heart disease. The sources of this information shall be identified, and it shall be current information from the National Center for Health Statistics, the National Institutes of Health, or "Nutrition and Your Health: Dietary Guidelines for Americans," USDA and DHHS, GPO.
(e) Model health claim. The following model health claims may be used in food labeling to describe the relationship between diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods and reduced risk of heart disease:
(1) Soluble fiber from foods such as [name of soluble fiber source from paragraph (c)(2)(ii) of this section and, if desired, the name of food product], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [ name of food] supplies ____ grams of the [grams of soluble fiber specified in paragraph (c)(2)(i)(G) of this section] soluble fiber from [name of the soluble fiber source from paragraph (c)(2)(ii) of this section] necessary per day to have this effect.
(2) Diets low in saturated fat and cholesterol that include [____ grams of soluble fiber specified in paragraph (c)(2)(i)(G) of this section] of soluble fiber per day from [name of soluble fiber source from paragraph (c)(2)(ii) of this section and, if desired, the name of the food product] may reduce the risk of heart disease. One serving of [name of food] provides ____ grams of this soluble fiber.
[62 FR 3600, Jan. 23, 1997, as amended at 62 FR 15344, Mar. 31, 1997; 63 FR 8119, Feb. 18, 1998; 66 FR 66742, Dec. 27, 2001; 67 FR 61782, Oct. 2, 2002; 68 FR 15355, Mar. 31, 2003; 70 FR 40880, July 15, 2005; 70 FR 76162, Dec. 23, 2005; 73 FR 9947, Feb. 25, 2008; 73 FR 23953, May 1, 2008; 81 FR 5590, Feb. 3, 2016]

Question: what does soluble fiber from whole oats reduce

Answer: heart disease

what does soluble fiber from whole oats reduce

Question: what did research show dietary oats could do

Answer: lower cholesterol

what did research show dietary oats could do

Question: what does oat bran, oat flour, and rolled oats have in common

Answer: soluble fiber

Question: what does fda stand for

Answer: United States Food and Drug Administration

Question: what does oatmeal have to provide in order to qualify for health claims

Answer: soluble fiber

Question: what did the fda find out about oats

Answer: dietary oats can help lower cholesterol

Question: what must a food contain to qualify for a health claim

Answer: soluble fiber per serving

Oats grow well on sandy loam to heavy clay soils with good drainage .

Introduction
Soils, Plant Growth and Crop Production is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias.
Plants, and crops in particular, grow and develop through the uptake of water and nutrients by the root system in soils and their transformation into biomass through processes governed by photosynthesis. The quality and amount of products harvested from this biomass depend largely on the intrinsic properties of the soil, i.e. the moisture and nutrients made available for uptake by the roots.
These volumes describe in a synthetic form the impact of the most important soil properties on general agronomy, crop production, cultivation methods, and yields, including the specific management aspects which take away some production constraints. Changes in general agronomy as a result of plant breeding, climatic change and competition between newly introduced crops are discussed.
The three volumes with contributions from distinguished experts in the field discusses about soils, plant growth and crop production in several related topics. These volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Editor(s) Biography
Willy Verheye is a former, now retired Research Director at the National Science Foundation, Flanders, and a Professor in the Geography Department, University of Ghent, Belgium. He holds a M.Sc. in physical geography (1961), a PhD. in soil science (1970) and a Post-Doctoral Degree in soil science and land use planning (1980).
He has been active for more than thirty-five years both in the academic world, as a professor/ research director in soil science, land evaluation, and land use planning, and as a technical and scientific advisor for rural development projects, especially in developing countries. His research has mainly focused on the field characterization of soils and soil potentials, and on the integration of socio-economic and environmental aspects in rural land use planning. He was a technical and scientific advisor in more than 100 development projects for international (UNDP, FAO, World Bank, African and Asian Development Banks, etc.) and national agencies, as well as for development companies and NGOs active in inter-tropical regions.
W. Verheye is the author or co-author of more than 100 peer reviewed papers published in national and international journals, chapters in books and contributions to the Encyclopedia of Life Support Systems (EOLSS). He is Honorary Editor for the EOLSS, Themes on: Soil Sciences, Land Use and Land Cover, and : Crops and Soil Sciences

Question: what do you call a grasshopper that grows on sandy loam

Answer: Oats

Question: what type of soil do oats grow on

Answer: sandy loam

Question: what type of loam do oats grow well on

Answer: sandy

Question: what type of soil does oats grow well on

Answer: good drainage

what type of soil does oats grow well on

Question: what type of soil do oats grow well in

Answer: heavy clay

Question: what type of soil does oats grow well in

Answer: drainage

what type of soil does oats grow well in

Question: what type of soil do oats grow in

Answer: clay soils