Proteins represent 90-95% and include albumins, globulins 30%, gliadin soluble in alcohol 70% and a reduced content of glutenin. Ovenina and the gliadin of oats not form gluten with glutenin and have poor bakery properties.Starch is in top of glucides. Minerals are not distributed uniformly in bean. Oats flour contains vitamins B, PP and enzymes.
