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Alternative nutrition
Oats are regarded by many as a healthy food; they are rich in beta-glucans, a type of soluble fibre, which reduces serum cholesterol by up to 10%. Oats also contains avenalin and avenin, proteins which are nearly as high in quality as soy protein and equal to that of meat, milk and eggs; the protein yield of hull-less kernel is up to 24%, the highest of all cereals.

Herbal medicine
An annual grass that contains proteins (e.g., avenalin), alkaloids (e.g., trigonelline), fats, minerals (calcium, copper, iron, magnesium and zinc), saponins, a sterol flavonoid and vitamin B; they are used as a nerve tonic and for depression and insomnia.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.


Cardiology A clinical trial–Open Artery Trial
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.


[AS. ate, oat]
Grain or seed of a cereal grass used as food.
Medical Dictionary, © 2009 Farlex and Partners

Patient discussion about oat

Q. What is the nutritional value of oats? I am having oats for my morning breakfast from last week, as I know it is good to have them. But what is the nutritional value of oats?

A. oats are rich with vitamins, energy and protein. makes a wonderful breakfast! (at least when my wife makes it!!).
here's a link to a nutritional value list of oats:

and here's a link to some recipes!:
bread - http://momsrecipesandmore.blogspot.com/2008/12/toasted-oatmeal-bread.html

Biscuits - http://www.vegan-food.net/recipe/927/Oatmeal-Raisin-Cookies/

oatmeal- http://www.fatfree.com/recipes/breakfast/oatmeal

bon apetite!

More discussions about oat
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References in periodicals archive ?
In fact, we found dozens of cereals with added isolated fibers like inulin (chicory root fiber), soy fiber, oat fiber, soluble corn fiber, and soluble wheat fiber.
"The importance of such products is to get oat fiber into the diets of Americans in a way which is convenient," Dr.
Most of the "5 g Fiber" featured in big print on the box comes from--you guessed it--added oat fiber. No-Bran would be closer to the truth.
These results suggest that it is possible to increase the solubility of two cereal fibers, wheat bran and oat fiber, using extrusion processing.
To get more oat fiber, you may want to try substituting oat bran for a portion of the whole oats called for in the recipes.
Many "low-carb" varieties contain more added oat fiber or other isolated fibers than whole wheat flour.
This is important to note because in that time period they acquired five small distributors of organic foods and fruits and a large oat fiber facility.
Researchers also noted that oat fiber and bran were suitable fat replacers, but they indicated that soy protein should be avoided in processing low-fat patties.
fiber, not the isolated kind (like inulin, oat fiber, wheat fiber, or polydextrose) that bakers use to make impressive (though misleading) fiber claims.
VDF Futureceuticals has unveiled Nutrim Oat Bran and Calorie Control Trim, two all-oat functional food ingredients that conveniently provide rich sources of oat fiber for the maintenance of healthy blood glucose and lipid levels.
Oats are also used in thickeners for salad dressings and sauces, in coatings and ice-cream stabilizers, and in soluble oat fiber products that give a fat-like mouth feel and texture.