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High-fiber whole grain
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
374
KCAL / 100G
Carbs
60.1g
· 67%
Protein
13.2g
· 15%
Fat
7.1g
· 18%
Fiber
10.1g
Vitamins
Biotin
20µg · 67% DV
B1
0.46mg · 38% DV
B5
1.35mg · 27% DV
Folate
56µg · 14% DV
Minerals
Manganese
4mg · 174% DV
Phosphorus
410mg · 59% DV
Selenium
28.9µg · 53% DV
Zinc
4mg · 36% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.22g
MONOUNSATURATED
2.24g
POLYUNSATURATED
2.54g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
Yes, they can be eaten raw when soaked in milk, yogurt, kefir, or a plant drink. Soaking or cooking usually makes them softer and easier to digest.
That depends on your goal and taste preference. Water keeps it lighter, while milk makes it creamier; adding yogurt or another protein-rich food can make the meal more balanced and filling.
Their fiber content can cause gas or bloating, especially if someone suddenly starts eating large portions. Starting with a smaller serving and drinking enough fluids often helps.
They can work well before training because they provide steady carbohydrate energy for many people. After training, they are often more useful when paired with a protein source rather than eaten alone.
No single food causes weight loss by itself, but oats can support fullness and make meals more satisfying. Portion size and the overall diet still matter most.
They may help support regular bowel movements because they contribute dietary fiber. This tends to work best when fluid intake is also adequate.
Fruit, yogurt, milk, nuts, seeds, and nut butters all pair well with oats. These combinations improve flavor and texture while making the meal more rounded.
For this product, the listed allergen is gluten. People with celiac disease or gluten sensitivity should choose oats that are specifically labeled gluten-free and follow medical advice.
Keep them in a cool, dry place with the package sealed tightly or transferred to an airtight container. Moisture and heat can shorten shelf life and affect flavor.
Often yes, because oats contain more fiber and are usually digested more slowly. That can make them a steadier, more satisfying option than many refined grain choices.
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Nutrition data compiled from USDA FoodData Central and scientific sources.