Neeraj Kumar Vikas Kumar

Sector 10, Gurugram, Haryana

Oats have numerous uses in foods; most commonly, they arerolledor crushed intooatmeal, or ground into fine oatflour. Oatmeal is chiefly eaten asporridge, but may also be , oatmeal, feed oats, oats seeds, seeds, oats grain, feed, horse oats, javi, jayi, and oat bread. Oats are also an ingredient in many cold cereals, in particularmuesliandgranola.
Nutrient profile[edit] Oats

Oats are generally considered healthful due to their rich content of severalessential nutrients(table). In a 100 gram serving, oats provide 389kilocalories(1, 630kJ) and are an excellent source (20% or more of theDaily Value, DV) ofprotein(34% DV), dietary fiber(44% DV), severalB vitaminsand numerousdietary minerals,

The established property of theircholesterol-lowering effects^[1]has led to acceptance of oats as ahealth food.^[15]

Oats are sown in the spring or early summer in colder areas, as soon as the soil can be worked. An early start is crucial to good fields, as oats go dormant in summer heat. In warmer areas, oats are sown in late summer or early fall. Oats are cold-tolerant are unaffected by late frosts or snow.

InScottish English, oats may be referred to ascorn.^[35](In the English language, the major staple grain of the local area is often referred to as "corn".^[36]In the US, "corn" originates from "Indian corn" and refers to what others call "maize" or "sweetcorn".)^[36]

Oats futures
DehullingKilningFlaking, flakeOat bran millingWhole flour milling

• Export hay
• Muesli
• Oat bread
• Oat milk
• Oatcake
• Oatmeal
• Parkin (cake)
• Porridge
• Rolled oats
• Steel-cut oats

Oats have numerous uses in foods; most commonly, they arerolledor crushed intooatmeal, or ground into fine oatflour. Oatmeal is chiefly eaten asporridge, but may also be , oatmeal, feed oats, oats seeds, seeds, oats grain, feed, horse oats, javi, jayi, and oat bread. Oats are also an ingredient in many cold cereals, in particularmuesliandgranola.Nutrient profile[edit] Oats

Oats are generally considered healthful due to their rich content of severalessential nutrients(table). In a 100 gram serving, oats provide 389kilocalories(1, 630kJ) and are an excellent source (20% or more of theDaily Value, DV) ofprotein(34% DV), dietary fiber(44% DV), severalB vitaminsand numerousdietary minerals,

The established property of theircholesterol-lowering effects^[1]has led to acceptance of oats as ahealth food.^[15]

Oats are sown in the spring or early summer in colder areas, as soon as the soil can be worked. An early start is crucial to good fields, as oats go dormant in summer heat. In warmer areas, oats are sown in late summer or early fall. Oats are cold-tolerant are unaffected by late frosts or snow.

InScottish English, oats may be referred to ascorn.^[35](In the English language, the major staple grain of the local area is often referred to as "corn".^[36]In the US, "corn" originates from "Indian corn" and refers to what others call "maize" or "sweetcorn".)^[36]

Oats futuresDehullingKilningFlaking, flakeOat bran millingWhole flour milling

• Export hay
• Muesli
• Oat bread
• Oat milk
• Oatcake
• Oatmeal
• Parkin (cake)
• Porridge
• Rolled oats
• Steel-cut oats

Oats have numerous uses in foods; most commonly, they arerolledor crushed intooatmeal, or ground into fine oatflour. Oatmeal is chiefly eaten asporridge, but may also be , oatmeal, feed oats, oats seeds, seeds, oats grain, feed, horse oats, javi, jayi, and oat bread. Oats are also an ingredient in many cold cereals, in particularmuesliandgranola.Nutrient profile[edit] Oats

Oats are generally considered healthful due to their rich content of severalessential nutrients(table). In a 100 gram serving, oats provide 389kilocalories(1, 630kJ) and are an excellent source (20% or more of theDaily Value, DV) ofprotein(34% DV), dietary fiber(44% DV), severalB vitaminsand numerousdietary minerals,

The established property of theircholesterol-lowering effects^[1]has led to acceptance of oats as ahealth food.^[15]

Oats are sown in the spring or early summer in colder areas, as soon as the soil can be worked. An early start is crucial to good fields, as oats go dormant in summer heat. In warmer areas, oats are sown in late summer or early fall. Oats are cold-tolerant are unaffected by late frosts or snow.

InScottish English, oats may be referred to ascorn.^[35](In the English language, the major staple grain of the local area is often referred to as "corn".^[36]In the US, "corn" originates from "Indian corn" and refers to what others call "maize" or "sweetcorn".)^[36]

Oats futuresDehullingKilningFlaking, flakeOat bran millingWhole flour milling

• Export hay
• Muesli
• Oat bread
• Oat milk
• Oatcake
• Oatmeal
• Parkin (cake)
• Porridge
• Rolled oats
• Steel-cut oats

Oats have numerous uses in foods; most commonly, they arerolledor crushed intooatmeal, or ground into fine oatflour. Oatmeal is chiefly eaten asporridge, but may also be , oatmeal, feed oats, oats seeds, seeds, oats grain, feed, horse oats, javi, jayi, and oat bread. Oats are also an ingredient in many cold cereals, in particularmuesliandgranola.Nutrient profile[edit] Oats

Oats are generally considered healthful due to their rich content of severalessential nutrients(table). In a 100 gram serving, oats provide 389kilocalories(1, 630kJ) and are an excellent source (20% or more of theDaily Value, DV) ofprotein(34% DV), dietary fiber(44% DV), severalB vitaminsand numerousdietary minerals,

The established property of theircholesterol-lowering effects^[1]has led to acceptance of oats as ahealth food.^[15]

Oats are sown in the spring or early summer in colder areas, as soon as the soil can be worked. An early start is crucial to good fields, as oats go dormant in summer heat. In warmer areas, oats are sown in late summer or early fall. Oats are cold-tolerant are unaffected by late frosts or snow.

InScottish English, oats may be referred to ascorn.^[35](In the English language, the major staple grain of the local area is often referred to as "corn".^[36]In the US, "corn" originates from "Indian corn" and refers to what others call "maize" or "sweetcorn".)^[36]

Oats futuresDehullingKilningFlaking, flakeOat bran millingWhole flour milling

• Export hay
• Muesli
• Oat bread
• Oat milk
• Oatcake
• Oatmeal
• Parkin (cake)
• Porridge
• Rolled oats
• Steel-cut oats

Oats have numerous uses in foods; most commonly, they arerolledor crushed intooatmeal, or ground into fine oatflour. Oatmeal is chiefly eaten asporridge, but may also be , oatmeal, feed oats, oats seeds, seeds, oats grain, feed, horse oats, javi, jayi, and oat bread. Oats are also an ingredient in many cold cereals, in particularmuesliandgranola.Nutrient profile[edit] Oats

Oats are generally considered healthful due to their rich content of severalessential nutrients(table). In a 100 gram serving, oats provide 389kilocalories(1, 630kJ) and are an excellent source (20% or more of theDaily Value, DV) ofprotein(34% DV), dietary fiber(44% DV), severalB vitaminsand numerousdietary minerals,

The established property of theircholesterol-lowering effects^[1]has led to acceptance of oats as ahealth food.^[15]

Oats are sown in the spring or early summer in colder areas, as soon as the soil can be worked. An early start is crucial to good fields, as oats go dormant in summer heat. In warmer areas, oats are sown in late summer or early fall. Oats are cold-tolerant are unaffected by late frosts or snow.

InScottish English, oats may be referred to ascorn.^[35](In the English language, the major staple grain of the local area is often referred to as "corn".^[36]In the US, "corn" originates from "Indian corn" and refers to what others call "maize" or "sweetcorn".)^[36]

Oats futuresDehullingKilningFlaking, flakeOat bran millingWhole flour milling

• Export hay
• Muesli
• Oat bread
• Oat milk
• Oatcake
• Oatmeal
• Parkin (cake)
• Porridge
• Rolled oats
• Steel-cut oats