Superfoods are plant-based foods that can do “more” than related foods. They are also characterised by a particularly high nutrient density and health-promoting properties. The low level of processing, i.e. the naturalness of the food, is also important.
When many people think of superfoods, they think of foods such as acai, chia seeds or matcha tea, although a number of locally grown and familiar foods also fall into this category, such as kale, blueberries, linseed or oats.
The popularity of oats as a local superfood has increased continuously in recent years. This was confirmed when the University of Würzburg voted it Medicinal Plant of the Year in 2017. In addition to a significant content of vegetable protein, vitamin B1, iron and magnesium, oats are rich in fibre. Beta-glucans are the key substance in oats because they have positive effects on cholesterol and blood sugar levels. The natural nutrient content of the oat grain is also preserved as best as possible when it is processed into oat flakes.
