### plant | tracheophyte | herb | grass | cereal:

Oat
* All oats have edible seeds , though they are small and hard to harvest in most species.
* Some oat crops reduce production.
* Some oats have black seeds
* absorb nitrogen from the soil and convert it into a nitrate form in the plant.
* add a natural sweetness to foods.
* also contain phosphorus, required for brain and nerve formation during youth
  - the antitumor compound b-sitosterol
  - make a nutritious substitute for bread crumbs
  - offer beta glucans, which have been shown to reduce the risk of heart disease
  - produces higher rates of acid during bacterial fermentation
* are a cereal grain and belong to the same family of plants as wheat, rice, corn, and barley.
* are a good source of B vitamins and minerals, including calcium, phosphorus and iron
  - vitamins, calcium, protein, unsaturated fat, and fiber
  - fiber, protein and carbohydrates
  - great source of complex carbohydrates and a good source of protein
  - nutritious feed for all classes of livestock
  - species of erect annual grasses of the genus Avena
  - very nourishing food
  - whole-grain cereal, known scientifically as Avena sativa
* are also a good source of protein
  - an substance used in many cold cereals , in particular muesli and granola
  - high in fibre compared to other cereals
  - one of the cereals used as a basic ingredient for making whisky
  - part of the cereal family, the oats are easy to digest and increase the metabolism
  - rich in protein, vitamins, and minerals
* are an excellent source of manganese and molybdenum
  - soluble fiber
  - important crop in the Upper Midwest, Canada, and northern Europe
  - believed to be mainly Asiatic in origin
  - easy to grow indoors year 'round
  - especially effective for reducing cholesterol
  - even harder to work with than flaked barley or wheat malt
  - good sources of compounds with vitamin E activity, including tocotrienols
  - great for feeding the Nervous System especially when one is under stress
  - grown all over temperate places
* are high in fiber
  - many vitamins and minerals
  - mineral content and also in several vitamins
  - protein and fat
  - highly nutritious and are rich in fiber
  - immune to tan spot infections
  - less prone to insect problems than wheat or barley
  - medium in energy, require little or no processing and have more protein than most grains
* are more palatable than rye and easily overgrazed
  - sensitive than other small grain species
* are more tolerant of aphid damage than barley and wheat
  - wet soil than is barley, but require more moisture
  - much higher in protein and lower in energy than is corn
  - one of the main cereal forages used for silage in Northern America
  - predominantly a grain of cool moist regions such as Scotland
* are prone to accumulation of nitrate if they are harvested under heat or drought stress
  - rust when seeded in autumn
  - solid-seeded and, when planted early, develop a dense cover that shades competing weeds
  - susceptible to disease, but make excellent succulent forage
  - sweeter and nuttier than other grains because of their higher lipid profile
* are the best grain to feed horses
  - of all grains for horses
  - when feeding grain
  - least cold-tolerant of the small grains
* are the most popular grain for horses
  - with both horses and owners
  - third most important grain crop in the United States
  - tonic to the heart and help the contraction of heart muscle
  - unlikely to cause acidosis, since they have a higher fibre content than wheat or barley
  - usually well tolerated, with no adverse effects in healthy individuals
  - very healthy as they are full of dietary fiber and contain slow releasing carbohydrates
  - well worth including in a low-fat diet
  - well-suited for marginal soils and cool, humid growing conditions
* begin their growth cycle as a shortened stem with leaves growing in a rosette pattern.
* can help lower cholesterol and stabilize blood-sugar levels.
* come from oats, and wild oats from wild oats.
* contain a heavy hull after they have been harvested
  - similar protein and are found to be troublesome in some patients
  - both soluble and insoluble fibre
  - more protein, minerals and fat than most other commonly fed grains
  - proteins than nourish the skin
* continue to be harvested for oat hay and silage
  - make excellent growth due to good moisture conditions and warm temperatures
* contribute both starch and dietary fiber to the diet.
* encourage the release of testorone in males to help libido.
* form the bulk of the cereal crop, but wheat and barley are also grown.
* grow about the same as the States
  - in cool moist soil
* have a greater proportion of soluble fiber than any other grain
  - healing effect and are easily absorbed in the body
  - food value than any other cereal grain
  - lower digestible energy value and higher fiber content than most other grains
  - thick stem with the grain flopping over
  - fewer enemies than any other grain crop
  - good levels of iron, manganese, copper, folacin, vitamin E and zinc
  - many uses in food
* includes cell membranes
  - corpi
  - cytoplasm
  - plasma membranes
* is cereal grass
* lose only a little of their nutritional value in the process.
* prefer cool weather and a fair amount of moisture but are otherwise undemanding.
* produce seeds
  - viable seeds
* provide the greatest nutritional value and are given especially to foals.
* seeded in cool soils are also susceptible to rot, if soil moisture is ample.
+ Oat, Cultivation
  * Oats are grown all over temperate places. They have a lower summer heat need and are able to survive more rain than other cereals like wheat, rye or barley
  - Origin: Grains
  * The wild ancestor of 'Avena sativa' and the similar minor crop, 'A. byzantina', is the hexaploid wild oat 'A. sterilis'. Science of DNA shows that the ancestor forms of 'A. sterilis' grew in the Fertile Crescent of the Near East. Domesticated oats appear later. They are also far from the Near East, in Bronze Age Europe. Oats are like rye. They are normally thought as a less important crop, i.e. coming from a weed out of the main cereals wheat and barley. As these cereals spread into cooler, wetter places, this may have favored the oat weed. This quickly leads to its common use. Zhou, X., Jellen, E.N., Murphy, J.P. 1999
  * Oats have many uses in food. Most of the time they are rolled or crushed into oatmeal, or ground into oat flour. Oatmeal is also eaten as porridge, but may also be used in many of baked goods, such as oat cakes, oatmeal cookies, and oat bread. Oats are also an substance used in many cold cereals, in particular muesli and granola. Without cooking, oats may also be taken as food