In ancient times, oats grew wild in the Near East and North Africa. The first written record of their cultivation dates back to the beginning of the Christian era. They have become one of the most familiar and widely used cereal crops in the Western world.
At 14% protein, oats have the highest protein content of all common grains, second only to the newly revived "super grains," amaranth and quinoa, and the man-made hybrid triticale. Oats contain seven B vitamins, vitamin E, and are mineral-rich. They supply a significant amount of iron and a good amount of calcium and phosphorus. Oats have gained popularity in recent times because they are credited with the ability to reduce cholesterol in the blood. For the maximum benefit in human nutrition, oats should be freshly flaked for use in cereal or baking.
Oats are presented a variety of ways. The whole grain version of an oat is called a groat and is rarely eaten in that form. Steel-cut oats are groats that have been chopped into several pieces with some of the bran remaining. They are particularly ideal for the porridge-like breakfast cereal called oatmeal. Steel-cut oats maintain the most nutrients and have a nuttier flavor than any other style. Rolled oats are the most commonly recognizable version as steamed groats that have been rolled and flattened. This style is commonly used for granola or a milder version of oatmeal. Added to bread and cookies, it contributes a mild flavor and chewy texture.
Oats are high in protein and healthy fats as well as lower in carbohydrates than many other whole grains. They also contain polyphenols, which have strong anti-oxidant, anti-inflammatory and anti-itching properties. Research credits oatmeal with lowering cholesterol, weight control, lowering blood pressure as well as the risk of type 2 diabetes. Oats act as a natural laxative, which promotes the digestive system and are rich in beta-glucans, a starch that inhibits tumors by stimulating the nervous system. Although oats are naturally gluten free, those with Celiac disease or an intolerance should check that their oats are processed in a facility with no cross contamination.