Scientific name: Avena sativa L.
Common name: oats.
English name: oat, oats.
Parts used: fruit and tops.
Components: proteins, lipids, starch, lecithin, gluten, magnesium, iron, phosphorus, vitamin B and vitamin PP.
Properties: promotes regularity in the intestinal tract, determines a limitation of the absorption of nutrients, with antioxidant properties. In cosmetics it is illuminating, nourishing and soothing.
Curiosity: oat decoctions have been used in the treatment of smoking and morphine detoxification.
Porridge is prepared with oat flakes, water, milk and sugar. Its energetic and filling properties make it a primary food in cold climates. Excellent soups can also be prepared with oat flakes.