Oat Bran* may be among the greatest food discoveries in the last ten years. Good evidence exists that it may actually lower blood cholesterol levels when consumed regularly. In addition, the product proves the benefit normally expected of bran (that of aiding elimination).
Dr. James Anderson of the University of Kentucky Medi- cal College has–done extensive research on oat bran and its healthful effects on the body. “Water-soluble fibers such as the type found in oats,” says Dr. Anderson, “seem in practice to be especially effective in lowering cholesterol. With oat bran, we found we obtained about 35% reduction in the serum choles-terol.”
*Reprinted with permission from “The Saturday. Evening Post” Company © 1980, Jan/Feb; 1980 pp. 35, et seq.
Below are the chief nutritional elements found in Arrowhead Mills Oat Bran:
| Protein |
22.5% |
| Fat |
6.1% |
| Carbohydrates |
58.5% |
| Thiamine |
1.5 mg/100g |
| Riboflavin |
0.2 mg/100g |
| Niacin |
1.0 mg/100g |
| Calcium |
87.2 mg/100g |
| Iron |
1.5 mg/100g |
| Phosphorus |
796.0 mg/100g |
| Magnesium |
269.0 mg/100g |
| Potassium |
713.0 mg/100g |
| Dietary Fiber |
28.7% |
| Soluble Fiber |
16.3% |
| Crude Fiber |
3.15% |
