Oats are high protein grain enjoyed primarily as a breakfast food throughout the world.

Many varieties of oats exist. Steel-cut oats are typically imported from Ireland or Scotland, and have a dense, chewy texture that are a delicious addition to soups and stews. Rolled oats are the most familiar form of oats sold in the supermarket and include old fashioned oats, quick cooking oats and instant oatmeal. Oat bran is the outer layer of the grain which is high in fiber and nutrients and can be eaten as a cereal.

In 1997, the FDA awarded the first food-specific health claim to oats for their high levels of beta-glucan - a phytonutrient that helps to reduce total and LDL cholesterol.

While oats provide a good source of protein, fiber, iron, magnesium ,zinc and selenium, they have a high glycemic load and can promote blood sugar imbalances..  

Oats contain a storage protein (prolamin) called avenin. Conflicting studies exist on whether pure oats are problematic for those with  a gluten intolerance, dermatitis herpetiformis or Celiac disease.

Glycemic Index = 66
Glycemic Load = 17

*Instant oatmeal