Oat bran is the outer husk of the oat grain, and is helpful in lowering cholesterol when consumed. Oat bran is rich in a soluble fiber called beta-glucan
Other names: bran
Translations: Auzu Klijas, Avižų sėlenos, Tarate de ovaz, Zobene mekinje, Yến mạch Bran, Otręby owsiane, जई चोकर, Aveia, Овсяные отруби, Βρώμης Bran, النخالة الشوفان, 귀리 밀기울, Ovesných otrub, Bran oat, Obena Bran, 燕麦麸, Segó de civada, Ovseni otrobi, Ovsených otrúb, סובין שיבולת שועל, Havrekli, Зобене мекиње, オートブラン, Son d’avoine, Haferkleie, Havreklid, Havre Bran, Salvado de avena, Вівсяні висівки, Kauralese, Oat Бран
Oat bran is a light brown coarse looking meal.
Colors: Brown, Golden Brown
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Buy small quantities of oats at one time since this grain has a slightly higher fat content than other grains and will go rancid more quickly. Oats are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the oats are covered, free from debris, and that the store has a good product turnover so as to ensure its maximal freshness. Smell the oats to make sure that they are fresh. Whether purchasing oats in bulk or in a packaged container, make sure there is no evidence of moisture.
Buying: Oat bran is easily available at supermarkets. Be careful in buying products that contain oat bran, though. Read the label carefully: some unhealthy products use this as a marketing ploy.
Preparation and Use
A great way to start your day-add your favorite nuts and fruits to a piping hot bowl of oatmeal.
Oatmeal cookies are a favorite for kids of all ages.
Sprinkle oat bran on your hot or cold cereal.
Oat groats make a great basis for stuffing for poultry.
Conserving and Storing
Oat bran can go rancid, so it should be kept in a cool, dry place. It can be kept in the freezer to prolong its shelf life.
Oats contain naturally-occurring substances called purines. Purines are commonly found in plants, animals, and humans. In some individuals who are susceptible to purine-related problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called “gout” and the formation of kidney stones from uric acid are two examples of uric acid-related problems that can be related to excessive intake of purine-containing foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purine-containing foods such as oats. Yet, recent research has suggested that purines from meat and fish increase risk of gout, while purines from plant foods fail to change the risk.
History: The modern oat draws its ancestry from the wild red oat, a plant originating in Asia. Oats have been cultivated for two thousand years in various regions throughout the world. Before being consumed as a food, oats were used for medicinal purposes, a use for which they are still honored. The growing of oats in Europe was widespread, and oats constituted an important commercial crop since they were a dietary staple for the people of many countries including Scotland, Great Britain, Germany and the Scandinavian countries. In the early 17th century, Scottish settlers brought oats to North America. Today, the largest commercial producers of oats include the Russian Federation, the United States, Germany, Poland and Finland.
Copywrite: CC BY 3.0