Oats

Origin:

Oats were the staple diet of the Teutons. Oat crops can be tracked back as far as the bronze age, and presumably reached Central Europe as a weed along with Emmer and Barley.

 
Appearance:

Spelt-covered grain growing on panicles - the indigestible, straw-coloured husk must be removed before processing.

Taste:

Typical and slightly nut-like

 
Uses: Besides the most popular use, in different forms of muslis, oats can be an ingredient of soups, savoury baked puddings and other strong meals. 
Due to their easy digestion, oats are suitable for diabetics. Unfortunately, oats cannot be used for baking, but the grains can serve as a performance-improving substitute for bread.
Oats flakes is the best known oat product, although peeled oats and oats bran (high in roughage) are gaining importance, as several studies suggest that oats bran lowers the LDL cholesterol level. Oats also have anti-depressive properties.

 
Contents: In addition to considerable amounts of starch, especially mucilage-forming carbohydrates, oats contain the highest levels of protein and fat, as well as the largest share of vitamins and minerals, of all grain varieties. They are particularly rich in essential amino acids. 
The high levels of soluble and insoluble roughages make oats a useful ingredient in "Functional Food" or highly nutritional food types (for athletes etc).

 
Products:

We have both conventional and organic products on offer, such as husked and cleaned Oats, Oats "VFG" (= pre-cooked / pressed / dried), cream (that's a pre-cooked flour), bran etc.