Key facts
- Place of origin
- Sweden
- Invented
- c. 1990
- Food energy per 240 ml serving
- 120 kcal (500 kJ )
- Nutritional value per 240 ml serving
- Protein 3 g
- Fat
- 5 g
- Carbohydrate
- 16 g
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 5 products
- Energy
- 45 kcal
- Fat
- 1.6 g
- — of which saturates
- 0.2 g
- Carbohydrates
- 5.2 g
- — of which sugars
- 1.5 g
- Fibre
- 0.4 g
- Protein
- 2.5 g
- Salt
- 0.06 g
via Open Food Facts · ODbL
Described at
Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology | Food and Bioprocess Technology | Springer Nature Link
The simultaneous effects of slurry concentration (25–35 % w/w), enzyme concentration (0.5–2.5 % w/w) and liquefaction time (3
link.springer.com →Link to a page describing this subject · 37,378 chars · not written by Vinony
~9 min read
Encyclopedic overview
Glycemic index60 (medium) Cookbook: Oat extract Media: Oat extract
Oat milk is a plant milk derived from whole oat (Avena spp.) grains by extracting the plant material with water. Oat milk has a creamy texture and mild oatmeal-like flavor, and is manufactured in various flavors, such as sweetened, unsweetened, vanilla, and chocolate.
Excerpted from Wikipedia’s “oat milk” article, available under the CC BY-SA 4.0 licence.