Oatmeal

Oats is a genus of plants in the Poaceae family, used for food and fodder.

Although in early times oats were not as important as wheat or barley, in Central Asia they were grown in large quantities, although they were considered a weed. Archaeological searches found evidence of the use of oats in Central Europe in the Bronze Age. Grains of this cereal were also found in Egyptian excavations, although it could not be proven that it was cultivated.

Oats may contain gluten.

Description

It is an annual herbaceous plant, belonging to the Poaceae family. The most cultivated species are Avena sativa and Avena byzantina, in that order.

It is rich in proteins of high biological value, fats and a large number of vitamins and minerals. It is the cereal with the highest proportion of vegetable fat, 54% unsaturated fat and 46% linoleic acid. It also contains easily absorbed carbohydrates, as well as calcium, zinc, copper, phosphorus, iron, magnesium, potassium, sodium; vitamins B1, B2, B3, B6 and E. In addition, it contains a good amount of fibers, which are not nutrients but contribute to proper intestinal function. Oats can lower cholesterol levels.

It is a plant with reticular roots, powerful and more abundant than in the rest of the cereals. Its stem is thick and straight with little resistance to overturning, its length can vary from 50 cm to one and a half meters. Its leaves are flat and elongated, with a narrow and long dark green blade. Its flowers are presented in spikes of two or three of them.

It is a plant that has less resistance to cold than barley and wheat. It is sown in early spring, to be harvested in late summer. It is demanding in terms of water due to its high transpiration coefficient, although excess can harm it. It is very sensitive to drought, especially in the period of grain formation.

Because the reticular system of oats is deeper, it can take better advantage of the nutrients in the soil, so it requires less fertilizer for its development.

Gluten free

Oats contain proteins similar to wheat gliadin, called avenins, which are capable of causing a reaction in some people with celiac disease. In addition, oats are frequently contaminated with other gluten-containing cereals.

"Pure oats" refers to oats uncontaminated with other gluten-containing grains. Traditionally, the only problem with oats was considered to be contamination with other gluten-containing grains, so in many countries it has long been allowed the use of "pure oats" in "gluten-free" foods.

Current studies show that different varieties of pure oats have different degrees of toxicity. Some appear to have low toxicity in theory and some experts believe that they could be included in the gluten-free diet, but it would be essential to specify the exact variety employee.

The long-term effect of consuming pure oats on celiacs is not known, so firm recommendations cannot yet be made as to whether or not it is possible to include "pure oats" in the gluten-free diet.

Production

According to the most recent data from the FAO (corresponding to 2012) in terms of cereal production, oats are the seventh most harvested cereal worldwide with 21,062,972 tons and the fifth in Spain with 681,200 tons.

According to the same data, the five largest producers of oats worldwide are: Russia (4 million tons), Canada (2.7 million tons), Poland (1.5 million tons), Australia (1.3 million tons) and Finland (1.1 million tons). Spain has 749,700 in 2011 and is in 10th place.

Uses

This cereal is used mainly to feed livestock, as a fodder plant and in smaller quantities for human consumption, although it is not widely used by them, despite its energizing properties. It is also used for human consumption, mainly in the form of flakes.^{[citation needed]}

Oat Drink

oatmeal milk

It is a product that is obtained from grinding grains or oat flakes together with water. Other ingredients are usually added to sweeten it and make its flavor more gratifying.

Oatmeal water is one of the best-known and most widely used drinks prepared with this cereal. It is also prepared in smoothies in combination with fruits or can be prepared as oat milk.

There has been avenization in gastronomy, by substituting the use of animal milk for oatmeal, especially for people who are allergic or intolerant to milk, in different dishes and recipes.

Taxonomy

The genus was described by Carlos Linnaeus and published in Species Plantarum 1: 79–81. 1753. The type species is: Avena fatua.

Etymology

Avena: generic name derived from the Latin avena, "food", and the name of oats, Avena sativa.

Species