Description
Oats are cultivated with special care to avoid cross-contamination with gluten-containing grains. The production begins with certified gluten-free oat seeds planted in fields that have not grown wheat, barley, or rye for several seasons. The harvesting equipment is thoroughly cleaned or dedicated solely to gluten-free oats.
Description
Botanical name: Avena sativa
Plant Part Used: Grain
Oats are naturally gluten-free whole grains, but they are often contaminated with gluten during growing and processing. These oat flakes are specially processed in dedicated gluten-free facilities to ensure no cross-contamination occurs. The major nutritional components include beta-glucan fiber, protein, manganese, phosphorus, magnesium, and iron. They are also rich in antioxidants, particularly avenanthramides, which are unique to oats. The high fiber content includes both soluble and insoluble types, with beta-glucan being particularly notable for its heart health benefits.
