Oat Bran is the outer layer of the oat groat, packed with fiber, protein, and essential nutrients. It has a creamy texture and a slightly nutty flavor, making it a nutritious addition to your diet.
Oat Bran is well known for supporting heart health, improving digestion, and helping regulate blood sugar levels. It is commonly used to make hot cereals, smoothies, baked goods, and as a topping for yogurt. Our Oat Bran is sourced from high-quality oats to ensure maximum nutrition and taste.
| Ingredients/Process | Whole grain oats, heat treated & rolled |
| Gluten-Free | Verified gluten-free (defined by FDA as <20 ppm gluten) |
| Allergen-Free | Packed on a dedicated production line free of FDA 'Big 8' allergens (wheat, peanuts, tree nuts, milk, eggs, fish, shellfish, & soy) |
| Color | Beige |
| Shape/Texture | Flat, oval flakes |
| Taste/Aroma | Typical of oats |
| Total Calories (Cal) | 379 |
| Total Fat (g) | 7.03 |
| Saturated Fat (g) | 1.328 |
| Trans Fat (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 4 |
| Vitamin D (mcg) | 0 |
| Calcium (mg) | 58 |
| Total Carbohydrates (g) | 66.22 |
| Dietary Fiber (g) | 15.4 |
| Total Sugars (g) | 1.45 |
| Added Sugars (g) | 0 |
| Protein (g) | 17.3 |
| Iron (mg) | 5.41 |
| Potassium (mg) | 566 |
| Purity | >/= 99.5% |
| Moisture | / <=13% |
| Enzyme Activity | Negative (peroxidase inactivated) |
| Infestation | None |
| Aerobic plate count | <1 x 10⁶ CFU/g |
| Coliform | <100 CFU/g |
| E.coli | <10 CFU/g |
| E.coli O157:H7 | Negative/25g |
| Gluten | <20 ppm |
| Listeria spp. | Negative/25g |
| Salmonella spp. | Negative/25g |
| Staphylococcus aureus | <10 CFU/g |
| Yeast & Mold | <5 x 10³ CFU/g |
| Organic | Certified USDA Organic |
| Kosher | Certified Kosher |
| Gluten-Free | Verified Gluten-Free via lot-specific COA |
| Recommended Storage | Ambient. Store in a cool, dry place out of direct sunlight. |
| Humidity | 70% maximum |
| Shelf Life | 12 months in original sealed packaging |
| Preparation | Product must be cooked before consuming. |
| Expected Use | Suitable for general public as well as Celiacs or those with gluten sensitivities. |
Nutritional information obtained from Standard Reference National Nutrient Database Release.