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

Table 3

Summary of the amino acid composition of dehulled oat grains.

Place	Amino acids									Source
	Try	Thr	Ile	Leu	Lys	Met	Cys	Phe	Tyr
—	0.23	0.58	0.69	1.28	0.70	0.31	0.41	0.90	0.57	[29]
Latvia	0.00	0.48	0.44	1.02	0.49	0.22	0.00	0.65	0.43	[68]
China	0.00	0.39	0.45	0.96	0.53	0.16	0.32	0.70	0.47	[69]
Pakistan	0.00	0.39–0.42	0.39–0.42	0.88–0.91	0.34–0.36	0.11–0.16	0.00	0.39–0.53	0.31–0.34	[38]
Poland	0.00	3.02	3.02	6.25	3.33	1.41	2.29	4.55	3.03	[31]
Poland	1.15	2.46	2.32	5.26	2.73	4.30	2.74	5.88	2.26	[40]
Place	Val	Arg	His	Ala	Asp	Glu	Gly	Pro	Ser
—	0.94	1.19	0.41	0.88	1.45	3.71	0.84	0.93	0.75	[29]
Latvia	0.70	1.09	0.43	0.63	1.02	2.97	0.66	0.82	0.64	[68]
China	0.65	0.90	0.28	0.62	0.94	2.89	0.64	0.61	0.84	[69]
Pakistan	0.41–0.59	0.91–0.96	0.28–0.36	0.49–0.53	0.79–0.81	2.24–2.40	0.52–0.57	0.66–0.68	0.47–0.51	[38]
Poland	4.16	7.01	1.99	4.24	8.24	21.20	4.44	4.68	4.02	[31]
Poland	3.20	5.79	1.74	3.59	7.37	19.10	3.81	4.54	3.86	[40]

Amino acid values are reported in g/16 g·N, whereas for other amino acids, values are reported in g/100 g. “—” represents the values that the authors did not report. Try: tyrosine; Thr: threonine; Ile: isoleucine; Leu: leucine; Lys: lysine; Met: methionine; Cys: cysteine; Phe: phenylalanine; Tyr: tyrosine; Val: valine; Arg: arginine; His: histidine; Ala: alanine; Asp: asparagine; Glu: glutamic acid; Gly: glycine; Pro: proline; Ser: serine.