Haver vlokken (klein, glutenvrij) - bio

A few details on organic oat flakes (small, gluten-free)

As these small, gluten-free oat flakes have been pre-cooked in steam, they can be eaten without cooking, for example in hot or cold milk for breakfast. But these flakes can also be eaten in patties (mixed with eggs, chopped vegetables and spices and cooked in a non-stick frying pan) or incorporated into bread preparations, or as the main ingredient in cookies, macaroons... The advantage of flakes overoat grains is that our bodies can absorb the nutrients more easily, and that they require very little cooking time (simmering is not even necessary).

Further information on oats

Wholegrainoats, from which just the outer, inedible shell has been peeled, have a light, nutty taste and interesting nutritional properties. Having retained much of its outer layer, it contains a good proportion of its beta-glucans, helping to reduce the risk of coronary heart disease.Oats have the reputation of being one of the most nutritious cereals. Its protein content (12-20%) is above average. It also contains healthy vegetable fats, even unsaturated fatty acids, beta-glucan in its outer layer and numerous B vitamins, as well as minerals such as calcium, magnesium, iron, manganese, silicon and zinc. Thanks to starch splitting during seed ripening, it's a highly digestible cereal. What's more, it improves mood thanks to its dopamine content, a hormonally active agent similar to the effect of cocoa/chocolate.

Characteristics of oat flakes (small, gluten-free) - organic - production

Nutritional values per 100 g

• Energy: 1539 kJ / 366 kcal
• Fat: 7.5 g of which saturated fatty acids: 1.4 g
• Carbohydrates: 56.4 g of which sugars: 1.2 g
• Dietary fiber: 9.7 g
• Protein: 13.2 g
• Salt: 0.01 g

Oat flakes - properties

Oats (Avena sativa) and barley (Hordeum distychum) contain many natural health-promoting compounds, including tocopherols, phenolics and phytosterols, as well as soluble and insoluble fibers, of which beta-glucan (ß-glucan), a fiber found in a variety of forms, is the most widely recognized health-promoting compound. Among the main cereals (wheat, rye, oats and barley), barley and oats contain the highest quantities of ß-glucans (3% to 11% in barley and 3% to 7% in oats). In barley, ß-glucans are more evenly distributed throughout the kernel, whereas in oats, ß-glucans are found in the endosperm, but mainly in the kernel wall, hence the importance of eating whole grains. oat bran (at least 5.5% and up to 23.0% ß-glucans in oat bran, compared with around 4% in whole oat flour).

Organic oat flakes (small, gluten-free): precautions for use

Store in a cool, dry place, in well-sealed packaging.

Ingredients - oat flakes (small, gluten-free) - organic

Fwholegrain oats* * ingredients from controlled organic agriculture