Daliya

Daliya

Oat bran is the food which is produced by grinding clean oat groats or rolled oats and separating the resulting oat flour by sieving, bolting and/or other suitable means into fractions so that the oat bran fraction is not more than 50% of the starting material, and has total β-glucan content of at least 5.5% (dry weight basis) and a total dietary fiber content of at least 16% (dry weight basis), and so that one third of the total dietary fiber is soluble fiber (AACC).
Oats are widely regarded as one of the healthiest grains you can eat, as they’re packed with many important vitamins, minerals, and fiber.
Advantages Of Daliya:-Oat bran is a great source of polyphenols, which are plant-based molecules that act as antioxidants.Antioxidants protect your body from potentially harmful molecules known as free radicals. In high amounts, free radicals can cause cell damage that is linked to chronic diseases.
Diet plays a key role in heart health. Certain foods can influence your body weight, blood pressure, cholesterol, blood sugar, and other risk factors for heart disease.Oat bran may help reduce certain risk factors, such as high cholesterol and blood pressure.

More Detail

  •  1.The oat grain (Avena sativa) is harvested and processed to remove the inedible outer hull. What’s left is the oat groat, which is further processed to make oatmeal.
    2.Oat bran is the outer layer of the oat groat, which sits just beneath the inedible hull. While oat groats and steel-cut oats naturally contain bran, oat bran is also sold separately as its own product.
    3.Oat bran is linked to many health benefits, such as improved blood sugar control, healthy bowel function, and lower blood pressure and cholesterol.
    4.Oat bran concentrate Natureal GI from GTC Nutrition, Golden, Colo., is high in β-glucan and said to slow the uptake and release of energy from a meal and exert positive control over healthy blood glucose levels and subsequent inulin response.
    5.Oat bran is produced by grinding clean oat groats or rolled oats and separating the resulting oat flour by suitable means into fractions, such that the oat bran fraction is not more than 50% of the original starting material and provides at least 5.5% (dry-weight-basis) beta-glucan soluble fiber.