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Superb source of dietary fiber
Numerous positive health benefits
Oats are one of the most popular and healthiest cereals. We mainly use them as oatmeal, yet it’s worth including them in our diet in other forms as well. For example, the whole, hulled oat can be used as a side dish. Oat bran, that is the husk of the oat kernel, is produced as a byproduct, can be used in many ways and it’s worth doing so as it has a number of highly beneficial physiological effects.
Oat bran has an exceptionally high fiber content, approx. 28%. Oat bran contains both water soluble and water-insoluble dietary fiber, which supports healthy digestion in various ways. It yields a sense of fullness, so it’s worth using when on a diet. It also helps ease constipation and supports bowel movements, as well as playing a major role in detoxification. Fiber also has a favorable effect on cholesterol and blood sugar levels, so it’s worth using in the case of insulin resistance.
Apart from fiber, oat bran also contains a wide range of important minerals and vitamins (magnesium, phosphorus, potassium, B-Vitamins)
Make sure to gradually increase your fiber intake if you previously only consumed little fiber along with an ample supply of liquids, otherwise unpleasant side effects might surface (e.g. diarrhea, constipation, bloating, sickness)!
Oat bran can be used for cooking and baking, Due to its neutral flavor, it’s not worth to use it on its own, but rather mixed in non-dairy milk, yogurt or in shakes. It can also be added to pastries and breads or used in breading.
Oat bran has good water retention features and can be used as a thickening agent, for example, in vegetable stews, soups, creams, stuffing or patties as a substitute to flour. It can also be used to make pasta.
Ingredients: oat bran*
Nutritional value (per 100 g):
1308 kJ / 313 kcal
- of which, saturated fats:
- of which, sugar:
Packaged in a plant processing soy, gluten, celery, mustard and sesame seeds.
Country of origin: England