Whole grain groat

Whole oats, called groats, consist of the bran, germ, and endosperm of the whole grain with the outer hull removed. Whole oats are softer than wheat grains and can be crushed at home. They are available in specialty food stores. 

Your best whole-grain options are quinoa, buckwheat groats, and spelt. You ll learn more about these alkaline-forming grains in chapter 5, where we ll discuss the many great foods that will form the bulk of your food choices on the Kick Acid program. 

The nutritive value of oats depends to a large extent on the proportion of kernel (groat) to huU. The proportion of hull in the whole grain depends upon the variety, enviromnent and season, and can vary from 23 per cent to 35 per cent (average 27 per cent). Oats of high hull content are richer in crude fibre and have a lower metabohsable energy value than low-htrUed oats. 

The SIF (mg 100 g FW) of cereals and cereal products were 51.5-108.4 for common wheat whole grain flour, 16.4—63.4 for buckwheat whole grain flour, 32.7-39.0 for barley whole grain flour, 13.2-26.3 for common wheat refined flour, 1.7-17.0 for buckwheat refined flour, and 4.0-13.4 for buckwheat thermally treated groats. 

Whole unpolished rice grain (Oryza sativa L.) with only the husk removed (n = 17). Synonym whole rice, rice groats. 

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