Gluten-free rolled oats
Gluten-free rolled oats are made from oat grains (Avena sativa, family Poaceae), which are generally dehulled, steamed and then flattened into flakes.
They are a good source of complex carbohydrates, fibre, protein and predominantly unsaturated fats, and also provide B vitamins and several minerals.
Of particular importance is their content of beta-glucans, soluble fibres that contribute to the maintenance of normal blood cholesterol levels when consumed in the appropriate amounts as part of the diet.
Rolled oats may also help promote satiety and a more gradual glycaemic response than many refined cereals.
They are commonly used in porridge, muesli, granola, biscuits, bars and baked goods.
Oats contain avenin, a protein that differs from the main gluten proteins found in wheat, barley and rye.
To be sold as “gluten-free”, rolled oats must come from a supply chain that prevents contamination with other gluten-containing cereals and must comply with the maximum limit of 20 mg/kg of gluten.
Calories
They provide approximately 370–390 kcal per 100 g, with variations depending on the product and moisture content.
Allergens
Oats are subject to specific allergen declaration requirements in the European Union. The term “gluten-free” indicates compliance with the applicable gluten limit.
Assessment
A nutritionally valuable cereal food due to its good content of fibre and beta-glucans, particularly suitable for breakfast foods and wholegrain products.
Cons: Allergen
