Oat flour, partially debranned
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.7 MG | 58% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 1.5 MG | 9% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 32 UG | 8% | |
| Choline, total | 29.9 MG | 5% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 3.2 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 55 MG | 4% | |
| Iron, Fe | 4 MG | 22% | |
| Magnesium, Mg | 144 MG | 34% | |
| Phosphorus, P | 452 MG | 36% | |
| Potassium, K | 371 MG | 8% | |
| Sodium, Na | 19 MG | 1% | |
| Zinc, Zn | 3.2 MG | 29% | |
| Copper, Cu | 0.4 MG | 49% | |
| Manganese, Mn | 4.0 MG | 175% | |
| Selenium, Se | 34 UG | 62% |
Nutrition Highlights
- Good source of protein with 14.7g per 100g.
- High in dietary fiber (6.5g per 100g), supporting digestive health.
- Good source of Iron, Fe (22% DV).
- Good source of Magnesium, Mg (34% DV).
- Good source of Phosphorus, P (36% DV).
- Good source of Zinc, Zn (29% DV).
About Oat flour, partially debranned
Made from ground oats with some of the outer bran removed, this versatile flour offers a middle ground between whole oat flour and refined wheat flour. The partial debraning process results in a lighter texture and milder flavor compared to whole oat flour, while still retaining significant nutritional value. With 14.7 grams of protein per 100 grams, it provides a good source of plant-based protein, making it particularly valuable for vegetarian and vegan diets. The 6.5 grams of dietary fiber supports digestive health and helps maintain steady blood sugar levels, though this is somewhat less than whole oat flour due to the partial removal of bran.
In the kitchen, this flour works well as a wheat flour substitute in many recipes, particularly in baked goods like muffins, quick breads, and pancakes. Its slightly sweet, nutty flavor complements both sweet and savory dishes. Many people use it to add nutritional value to homemade energy bars, cookies, and breakfast cereals. When substituting for wheat flour, it's often best to combine it with other gluten-free flours or use it to replace only a portion of the wheat flour in recipes, as it lacks gluten's binding properties. The flour's ability to absorb moisture makes it excellent for creating moist, tender baked goods while contributing valuable nutrients to the final product.
Compare Oat flour, partially debranned
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