Oats
Oats belong to the genus Avena of the family Gramineae. The common oat is classified as Avena sativa and the wild oat as Avena fatua.

According to a definition in Samuel Johnson's 1755 Dictionary of the English Language, oats were "a grain which in England is generally given to horses, but which in Scotland supports the people." Since oats are by far the most nutritious of the cereal grasses, it would appear that the Scots were ahead of the rest of us. Today, whole oats are still used as animal fodder. Humans don't usually consume them until after the oats have been cleaned, toasted, hulled and cleaned again, after which time they become oat groats. When steamed and flattened with huge rollers, oat groats become regular rolled oats (also called old-fashioned oats ). Oat bran is the outer casing of the oat and is particularly high in soluble fiber.

Oat grains, as harvested, consist of highly digestible groat (seed) held within an indigestible hull. Oats are high in protein and are particularly good sources of thiamine, or vitamin B1. Oats are high in carbohydrates, most of which are starch; the sugar content of oats is low. Oats are a good source of fiber, contain some protein, and have a higher fat content than rye and wheat flours. They also contain sodium (33mg per 100g) and are an excellent source of B vitamins (thiamine and pantothenic acid), iron, phosphorus, and potassium and vitamin E. High in soluble fibre & resistant starch.