Nestle Oats and More Almond Cereal, 425g

Product Information

All rolled oats have a long shelf life of several months if you store them in a sealed container in a dry cool place. This is because the oils they contain have been stabilised by the gentle steaming process so they stay fresh. Ballabio C, Uberti F, Manferdelli S, Vacca E, Boggini G, Redaelli R, Catassi C, Lionetti E, Penas E, Restani P. Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for celiac’s diet. J Cereal Sci. 2011; 54:110–115. [ Google Scholar] Laca A, Mousia Z, Dıaz M, Webb C, Pandiella SS. Distribution of microbial contamination within cereal grains. J Food Eng. 2006; 72(4):332–338. [ Google Scholar] Fung Chan GC, Chan WK, Yuen Sze DM (2009) The effects of β-glucan on human immune and cancer cells. J Hematol Oncol 2–25, doi:10.1186/1756-8722-2-25 [ PMC free article] [ PubMed]

Beta-glucans also have potential anticancer properties, as they may reduce some causes of colon cancer. Antioxidants A balanced programme where nitrogen and phosphorus is applied early on in the crop’s growth cycle, followed by potassium and magnesium later, is key.This is groats chopped into small pieces. Pinhead oatmeal is nutritious because it still has the bran attached. It can be made into traditional porridge – although it takes nearly an hour to cook – or added to soups, stews and toppings for pies and puddings. Robert LS, Nozzolillo C, Altosaar I. Characterization of oat ( Avena sativa L.) residual proteins. Cereal Chem. 1985; 62:276–279. [ Google Scholar] Kaur KD, Jha A, Sabikhi L, Singh AK. Significance of coarse cereals in health and nutrition : a review. J Food Sci Technol doi. 2012 [ PMC free article] [ PubMed] [ Google Scholar] A little green in the straw isn’t too much of an issue, as oats are naturally greener than other cereals. However, too much green can cause the crop to be ‘chewy’, which bungs up the combine,” explains Mr Van Heyzen

Sadiq Butt M, Tahir-Nadeem M, Khan MK, Shabir R, Butt MS. Oat: unique among the cereals. Eur J Nutr. 2008; 47:68–79. [ PubMed] [ Google Scholar]

What Are Oats?

Deane D, Commers E. Oat cleaning and processing. In: Webster FH, editor. Oats: chemistry and technology. St. Paul, Minnesota, USA: American Association of Cereal Chemists International; 1986. pp. 371–412. [ Google Scholar] Hoover R, Senanayake PJN. Composition and physicochemical properties of oat starches. Food Res Int. 1996; 29(1):15–26. [ Google Scholar] Improve its nutritional value, Reduce anti nutritional factors, Improve the functionality of oat seed proteins, Increase in avananthramide content, Increased activity of β-glucanase (Degradation of β-glucan), Increased total protein content (increase in essential amino acids such as lysine and tryptophan) also