Oat Fiber is a natural dietary fiber derived from the outer husk of oat grains. It is widely used to enhance fiber content in food while being low in calories and carbohydrates.
Oat Fiber supports digestive health, aids in weight management, and may help maintain healthy cholesterol levels. It is commonly used in baking, smoothies, and low-carb recipes to improve texture and nutritional value.
| 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.