The Energy Cereal Leading the Way in Healthy Eating.
At Harinas Polo, we recognize oats as the queen of functional cereals. Their perfect balance of fiber, protein, and healthy fats makes them the preferred ingredient for those seeking high-performance nutrition and for industries committed to clean-label (clean label) products.
Portfolio / Oats
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Why choose Harinas Polo Oats?
Oats (Avena sativa) are not just a source of energy; they are a functional ingredient capable of improving the texture, shelf life, and nutritional value of any food product.
Guaranteed Quality at Harinas Polo.
At Harinas Polo, we ensure our oats undergo cleaning and thermal stabilization processes that deactivate the enzymes responsible for rancidity, guaranteeing a product that is always fresh, tasty, and has a long shelf life.
Check our availability of oat products.
GLUTEN FREE
Nutritional Characteristics and Benefits:
Oats stand out in the market due to their unique properties that directly benefit consumer health:
Rich in Beta-glucans: Contains soluble fiber that helps reduce cholesterol and regulate blood glucose levels.
High Protein Content: It is one of the cereals with the highest percentage of essential amino acids.
Source of Antioxidants: Contains avenanthramides, compounds unique to oats that help fight inflammation and cellular oxidation.
Satiating Effect: Its slow-digesting fiber helps control appetite, making it ideal for weight management products.
Nutritional Analysis (100g)
| Component | Whole Grain Oats | Non-whole grain oats | Technical Difference |
| Energy (Calories) | 389 kcal | 370 kcal | Slightly lower on the white one. |
| Proteins | 16.9 g | 13.2 g | Whole grain retains more amino acids from the germ. |
| Fats Totals | 6.9 g | 5.8 g | The white one has a lower lipid content. |
| Carbohydrates | 66.3 g | 69.5 g | The white one is richer in pure starch. |
| Dietary Fiber | 10.6 g | 3.5 g | Key difference: The whole-grain version has three times more fiber. |
| Iron | 4.7 mg | 3.2 mg | Lower in the white due to refining. |
| Magnesium | 177 mg | 110 mg | Significant loss of minerals during the "bleaching" process. |
| Beta-glucans | 4.5 g | 2.1 g | The white variety retains less heart-healthy soluble fiber. |
Technical note: (100gr)
The energy calculation is based on the standard formula:
(Note: The adjustment accounts for the effect of oat beta-glucans and soluble fiber on the rate of macronutrient absorption.)
Uses in Industry and the Kitchen.
The versatility of oats allows for their use in multiple formats, each with specific benefits:
1. Bread and Biscuit Industry:
Oats provide a rustic texture and a mild flavor that consumers love. They are used for:
Dough enrichment: Increasing the fiber content in whole-grain breads.
Decoration and texturing: The use of flakes on the surface adds artisanal value and visual appeal.
2. Plant-Based Beverage and Dairy Sector:
Oats are the leading base in the dairy-alternative market thanks to their natural creaminess and emulsifying properties, yielding smooth beverages with a mild sweetness—without the need for added sugars.
3. Sports Nutrition and Snacks:
Energy bars: Acts as the perfect binder.
Breakfast cereals: From the classic porridge to granolas premium.
Are you ready to integrate the most complete cereal into your catalog?
Elevate the nutritional profile of your products with the confidence of Harinas Polo. Contact us today to learn about our grain, flake, and flour formats, and receive personalized advice for your business.
It is not recommended for high-volume breads, as oats lack the gluten-forming proteins needed to retain gas. We recommend substitution levels of between 15% and 30% in combination with our high-strength flours ( 350" data-index-in-node="324">W > 350) to maintain optimal structure.
Oat flour has a higher affinity for water than wheat flour due to its fiber and pentosan content. You will likely need to increase the hydration of your formula by 3% to 5% to maintain the dough's workability.
We understand the needs of every client; that is why we offer options ranging from 3 kg and 25 kg bags for small-scale bakers to Big Bags.
