Grain
Meal
Oat meal is a coarse intermediate grind between flour and whole groats—stone-ground styles for porridge and baking that still show texture. Not the same phrase as “oatmeal” porridge in casual speech; here it means the milled product. Flavour is nutty when fresh. Cook as porridge or use in breads and bannocks. Coarser meal needs more liquid and time than fine flour. Keep sealed against rancidity.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.55 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.26 g
- Cholesterol 0 mg
- Sodium 4.97 mg
- Salt 0.01 g
- Total Carbohydrate 68.6 g
- Dietary Fibre 4.01 g
- Total Sugars 1.01 g
- Complex / starch 68 g
- Protein 9.78 g
- Water 11 g
- Energy 371 kcal
- Water 11 g
- Carbohydrates 68.6 g
- Protein 9.78 g
- Fat 2.55 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.26 g
- Omega-3 0.13 g
- Vitamins 51.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.44 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 24.6 µg
- Vitamin C 2 mg
- Vitamin E 0.93 mg
- Vitamin K 2.3 µg
- Minerals 268 mg
- Major Minerals 267 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.44 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 24.6 · vitamin-e: 0.93 · vitamin-k: 2.3 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Coarse oat meal was a staple grind in Scotland and northern Europe.
Industrial milling sorted meal grades beside rolled flakes.