Oats

Rolled oats, Old-fashioned oats.

Flakes of uniform size — approximately 5mm. Oval in shape, smooth edges and compact surface. Ideal for porridge, granola, baked goods and breakfast cereals.

Powdered oatmeal, finely milled oats.

Finely ground oatmeal — an important source of carbohydrates with a low glycemic index. Large amount of soluble fiber; contains vitamins E, B6, B1 and K, as well as magnesium, iron and phosphorus.

Whole oat kernel, dehulled oats.

Whole oat grains approximately 1.2cm long and 3mm thick. Contain a large amount of unsaturated fatty acids and linoleic acid, as well as vitamins K, B and E. The least processed form of oats.

Wild Oat, Avena fatua.

Slender, elongated cereal grains with a light brown to tan color, featuring a husk and fine hair-like texture. Measurement between approximately 6–12mm in length. A natural volunteer grain rather than a cultivated crop.

Feed Grade Oats, Avena sativa.

Elongated, narrow cereal grains with a fibrous outer hull; light cream to pale yellow color. Measurement between approximately 8–12mm. Used as a high-energy feed ingredient for livestock.