Oat Flour 1kg

Produce of Australia.

Nutritional Value of Oat Flour

Serving size: 1/3 cup

• Calories: 160
• Total Fat: 3 g
• Saturated Fat:  0.5 g
• Monounsaturated Fat: 1 g
• Polyunsaturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Carbohydrate: 26 g
• Protein: 7 g
• Sodium: 0 mg
• Fiber: 4 g
• Iron: 1.6 g
• Magnesium: 58 mg
• Zinc: 1.3 mg
• Manganese: 3 mg
• Selenium: 13.6 mcg

Health Benefits of Oat Flour

Oat flour is made from whole oats, and owes its healthy reputation to a type of soluble fiber comprised of indigestible sugars called beta-glucans. Beta glutens have been shown to lower risk factors for heart disease such as high cholesterol and high blood pressure. Beta-glucans have also been shown to enhance immune response to infection, have anti-tumor properties, and stabilize blood sugar. This is good news for oat flour however eating fruit and vegetables has these very same health effects. In fact, one can conclude that with ample fruit and vegetables in the diet, oat products are simply not necessary for optimal health. Moreover, there are actually several significant downfalls to eating oat flour.

First, all grains including oats contain phytic acid, an antinutrient that binds to minerals and reduces their absorptive ability. Therefore, all the essential minerals listed above are only partially absorbed. Furthermore, phytates can be irritating to the lining of the small intestine and contribute to leaky gut, a condition associated with systemic inflammation and autoimmune disease.

Second, oats contain avenin, a potentially toxic lectin to those with gluten sensitivity and celiac disease. Cross-reactivity to avenin where the immune system is activated by mistaking avenin for gluten may occur in these individuals to varying degrees of detriment.

hird, though oats do not contain the protein gluten, unless they are certified as gluten-free, they can be contaminated with gluten during all phases of manufacturing. This can happen early on in the initial stages of growth as a result of rotating oats and gluten containing grains in shared soil. Later, oats can be contaminated as a result of contact with gluten containing products during

transport, storage and production.