Are oats and dahlia the same thing?

If not then can anyone give me the nutritive values of both.

Are oats and dahlia the same thing?
OATS:


The Oat (Avena sativa) is a species of cereal grain, and the seeds of this plant. They are used for food for people and as fodder for animals, especially poultry and horses. Oat straw is used as animal bedding and sometimes as animal feed.








Since oats are unsuitable for making bread on their own, they are often served as a porridge made from crushed or rolled oats, oatmeal, and are also baked into cookies (oatcakes), which can have added wheat flour. As oat flour or oatmeal, they are also used in a variety of other baked goods (e.g. bread made from a mixture of oatmeal and wheat flour) and cold cereals, and as an ingredient in muesli and granola. Oats may also be consumed raw, and cookies with raw oats are becoming popular. Oats are also occasionally used in Britain for brewing beer. Oatmeal stout is one variety brewed using a percentage of oats for the wort. The more rarely used Oat Malt is produced by the Thomas Fawcett %26amp; Sons Maltings and was used in the Maclay Oat Malt Stout before Maclay ceased independent brewing operations.





Oats also have non-food uses. Oat straw is also used in corn dolly making, and it is the favourite filling for home made lace pillows. Oat extract can be used to soothe the skin conditions, e.g. in baths, skin products, etc.





Oats are generally considered "healthy", or a health food, being touted commercially as nutritious.








Oat grains in their husks


[edit] Soluble Fiber


Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL ("bad") cholesterol, and possibly to reduce the risk of heart disease.





After reports found that oats can help lower cholesterol, an "oat bran craze" swept the U.S. in the late 1980s, peaking in 1989, when potato chips with added oat bran were marketed. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products again increased after the January 1998 decision by the Food and Drug Administration (FDA) when it issued its final rule allowing a health claim to be made on the labels of foods containing "soluble fiber" from whole oats (oat bran, oat flour and rolled oats), noting that 3 grams of soluble fiber daily from these foods, in conjunction with a diet low in "saturated fat" and "cholesterol", and "low fat" may reduce the risk of heart disease. In order to qualify for the health claim, the whole oat-containing food must provide at least 0.75 grams of soluble fiber per serving. The soluble fiber in whole oats comprise a class of polysaccharides known as Beta-D-glucan.





Beta-D-glucans, usually referred to as beta-glucans, comprise a class of non-digestible polysaccharides widely found in nature in sources such as grains, barley, yeast, bacteria, algae and mushrooms. In oats, barley and other cereal grains, they are located primarily in the endosperm cell wall.





Oat beta-glucan is a soluble fiber. It is a viscous polysaccharide made up of units of the sugar D-glucose. Oat beta-glucan is comprised of mixed-linkage polysaccharides. This means that the bonds between the D-glucose or D-glucopyranosyl units are either beta-1, 3 linkages or beta-1, 4 linkages. This type of beta-glucan is also referred to as a mixed-linkage (1→3), (1→4)-beta-D-glucan. The (1→3)-linkages break up the uniform structure of the beta-D-glucan molecule and make it soluble and flexible. In comparison, the nondigestible polysaccharide cellulose is also a beta-glucan but is non-soluble. The reason that it is non-soluble is that cellulose consists only of (1→4)-beta-D-linkages. The percentages of beta-glucan in the various whole oat products are: oat bran, greater than 5.5% and up to 23.0%; rolled oats, about 4%; whole oat flour about 4%.





Oats after corn (maize) has the highest lipid content of any cereal, e.g., %26gt;10 percent for oats and as high as 17 percent for some maize cultivars compared to about 2–3 percent for wheat and most other cereals. The polar lipid content of oats (about 8–17% glycolipid and 10–20% phospholipid or a total of about 33% ) is greater than that of other cereals since much of the lipid fraction is contained within the endosperm.





Nutritional value per 100 g


Energy 390 kcal 1630 kJ


Carbohydrates 66 g


- Dietary fiber 11 g


Fat 7 g


Protein 17 g


Pantothenic acid (B5) 1.3 mg 26%


Folate (Vit. B9) 56 μg 14%


Iron 5 mg 40%


Magnesium 177 mg 48%


β-glucan (soluble fiber) 4 g





Percentages are relative to US recommendations for adults.


Source: USDA Nutrient database





Oat is the only cereal containing a globulin or legume-like protein, avenalins, as the major (80%) storage protein. Globulins are characterized by water solubility; because of this property, oats may be turned into milk but not into bread. The more typical cereal proteins, such as gluten are prolamines. The minor protein of oat is a prolamine: avenin.





Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be the equal to meat, milk, and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12–24%, the highest among cereals.


Oats lack many of the prolamines found in wheat; however, oats do contain avenin. Avenin is a prolamine that is toxic to the intestinal submucosa and can trigger a reaction in some celiacs








Dahlia:


Dahlia is a genus of bushy, summer- and autumn-flowering, tuberous perennial plants native to Mexico, where they are the national flower. The Aztecs gathered and cultivated the dahlia for food, ceremony as well as decorative purposes , and the long woody stem of one variety was used for small pipes.





In 1872 a box of Dahlia roots were sent from Mexico to the Netherlands. Only one plant survived the trip, but produced spectacular red flowers with pointed petals. Nurserymen in Europe bred from this plant, which was named Dahlia juarezii with parents of Dahlias discovered earlier and these are the progenitors of all modern Dahlia hybrids. Ever since, plant breeders have been actively breeding Dahlias to produce thousands of cultivars, usually chosen for their stunning and brightly coloured flowers. Dahlia plants range in height from as low as 12" (30cm) to as tall as 6-8 feet (180-240cm). The flowers can be as small as 2" (5 cm) or up to a foot (30 cm) in diameter. The great variety results from Dahlias being octoploids (they have eight sets of homologous chromosomes, whereas most plants have only two).





Dahlias are used as food plants by the larvae of some Lepidoptera species including Angle Shades, Common Swift, Ghost Moth and Large Yellow Underwing.





The dahlia is named after Swedish 18th-century botanist Anders Dahl.





...good luck.
Reply:If you can dream it, it is :)