Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products

Table 1

Summary of the proximate composition of oat grains.

Type of oat sample	Place	Moist. (%)	C. Prot. (%)	C. Fat (%)	C. Fib. (%)	Ash (%)	Total CHO (%)	Source
Hulled	—	8.2	16.9	6.9	10.6	1.7	66.3	[29]
Dehulled	India	—	12.5	5.9	2.2	6.2	69.4	[30]
Dehulled	Poland	9.7	16.3	8.6	3.0	2.4	69.6	[31]
Hulled	India	6.7–8.2	12.9–14.4	4.2–5.1	12.6–13.1	2.6–3.9	55.7–59.9	[32]
Dehulled	Morocco	11.6–13.0	11.3–17.2	2.1–3.6	—	2.7–3.6	56.6–65.0	[33]
Dehulled	India	8.7	13.6	7.8	3.5	1.8	64.7	[34]
Dehulled	Pakistan	7.9–8.7	13.1–13.7	7.7–8.3	2.6–2.8	3.2–3.7	63.7–64.6	[35]
Dehulled	Finland	8.6	13.4	8.5	—	2.2	—	[36]
Hulled	Pakistan	9.6	14.5	6.3	15.4	5.7	47.9	[37]
Hulled	Pakistan	—	10	6.3	14.4	4.8	57.1	[38]
Dehulled	Egypt	10.0–10.5	11.6–13.6	7.2–8.9	3.5–5.9	2.0–2.2	69.4–75.6	[39]
Hulled	Poland	—	11.5	4.8	13.6	2.3	67.8	[40]
Dehulled	Ethiopia	8.5–9.8	11.9–15.8	6.7–10.3	2.1–3.5	1.2–1.3	72.6–74.3	[41]

“—” represent the values that the authors did not report. Moist.: moisture; C. Prot.: crude protein; C. Fat: crude fat; C. Fib.: crude fiber; CHO: carbohydrate.