Oat vary among oat varieties. Also, oats 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 oat could be a safe part of a gluten-free diet, requiring knowledge of the oat
Wheat are in significant content. Wheat is 13% water, 71% carbohydrates, and 1.5% fat. Its 13% protein content is mostly gluten (75-80% of the protein in wheat). Wheat proteins have a low quality for human nutrition, according to the new protein quality method (DIAAS) promoted by the Food and Agriculture Organization. Though they contain adequate amounts of the other essential amino acids, at least for adults, wheat proteins are deficient in the essential amino acid, lysine. Because the proteins present in the wheat endosperm (gluten proteins) are particularly poor in lysine, white flours are more deficient in lysine compared with whole