Nutritional Comparison of Oats and Other Commonly Consumed Whole Grains

The beneficial nutritional profile of whole grains has prompted the US dietary guidelines (DGAs) to state that one-half of the total grain consumption should be whole grain. In addition, the DGAs provide a recommended intake for dietary fiber. Despite this encouragement, the American diet is falling woefully short in both areas. Among the commonly consumed cereal grains, corn, wheat and rice, oats is a whole grain option to help achieve these goals. Overall, the nutritional profile of whole grains is comparable but there are notable variances due to the differences in structure and chemistry of the respective kernels. Therefore, this chapter describes the nutritional composition of oats, provides a comparison of the overall macro- and micronutrient content between oats and other grains, and delineates how oats can be distinguished from other grains.