Oats are high in protein and oil compared to other grains. The distribution of fat in oat groats is different from other cereal grains in that the endosperm is relatively much higher in fat. Oats contain enzyme systems com
mon to other cereal grain such as amylases, lipases, esterases and proteinases. However, oats have been shown to exhibit relatively high lipase and proteinase activity, compared to other grains. Because oat endosperm carries apprecialble portions of fat, lipolytic activity of rolled oats as a food is of paramount importance. When groats are properly dried and steamed the flakes will remain low in free fatty acids for long period of time. This stability has been attributed to the inactivation of lipases during the drying and steaming process prior to rolling the flakes.
Rolled Oats in The Diet
Rolled oats is essentially a whole grained product and has a higher crude protein content than other cereal foods. Only the hull is removed and the germ fraction containing protein of superior nutritional quality is not lost. This fact helps explain the superior growth promoting value of protein in rolled oats compared to other cereal products. The results of growth tests using weanling rats indicate no significant difference in quality between proteins of groats and rolled oats made from them.
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Plant foods like wholegrain cereals, legumes (beans, peas, lentils, peanuts etc.), fruits and vegetables are good for the heart and decrease the risk of heart disease. Omega 3 fatty acid lowers cholesterol, improves blood vessel elasticity and thins the blood, thereby reducing the chances of blood-clot. Olive oil, tuna and salmon varieties of fish contain Omega 3 fatty acids. About 100-200 gm of such fish should be consumed twice in a week after cooking it in a little oil or by roasting, baking or steaming it. Omega 6 fatty acid can be found in some vegetable oils like corn, soy or sunflower oils.