Table 2.
Basic ingredients of oat product per 100 g.
| Product | Carbohydrate (g/100 g) | Protein (g/100 g) | Total Lipid (Fat) (g/100 g) | Ash (g/100 g) |
Ref. | |
|---|---|---|---|---|---|---|
| Starch and Sugars | Fibre, Total Dietary | |||||
| Raw oat | 57.6 | 10.1 | 13.2 | 6.5 | n.d. | [59] |
| Oat | 31.1–51.0 | 7.7–19.2 | 9.0–19.0 | 3.1–6.6 | n.d. | [35] |
| Oat | 66.3 | 9.7 | 16.9 | 6.9 | 1.7 | [64] |
| Oats | 52.8 | 12.5 | 17.1 | 6.4 | 3.2 | [63] |
| Oat flour, partially debranned | 59.2 | 5.5–7.5 | 14.2–15.1 | 9.0–9.3 | 1.9–2.0 | [59] |
| Organic oat drink | 5.4 | n.d. | 0.7 | 0.4 | 0.2 | [5] |
| Oat milk (fresh) | 27.30–50.01 | 11.53–20.07 | 9.70–17.30 | 5.20–12.40 | n.d. | [16] |
| Oat milk | 2.75 | 0.8 | 0.78 | 0.28 | 0.48 | [13] |
n.d.—No data.