Oats

Oats - a popular cereal cultivated. Annual herb, widespread in Russia, Canada, Australia. Oat grains are used for the production of flour, cereals long and fast food.

The oat grain contains on average 10 - 13% protein, 40 - 45% of starch, 4.5 - 6.0% fat. Due to this measure of oats has food and feed value. Grain oats is an indispensable concentrated feed for horses and young of other species of bird. Oats as feed increases egg production of chickens and improving milk production. The nutritional value of 1 kg of oat grain medium quality accepted for 1 feed unit.

From it produce groats, rolled oats, oatmeal, biscuits and coffee. Due to the good digestibility of protein, fat, vitamins and starch from oat products have value in dietary and baby foods. Grain rich in vitamins (B 1 , B 2 ) and trace elements (cobalt, zinc, manganese).

Oatmeal due to high calcium and phosphorus content exceeds nutritionally millet and buckwheat. Oat flour is not used for baking because of the low quality of gluten, but it is used for making cookies.

Oat straw and chaff is used for animal feed, nutritionally superior straw and chaff of other crops. Straw contains 3.9% protein, 1.9% fat, 33.9% fat and 38.5% of nitrogen - free extractives. Vetch - oat mixture - the best crop for planting in a busy couple. Under conditions of sufficient moisture in admixture with leguminous grasses, e. g. , vetch, cause of, peas , is used to obtain green mass, hay and silage.