Unsweetened Oatmilk

Water is a neutral ingredient that serves as a base for the oatmilk. It is essential for hydration but does not provide additional nutritional benefits. Its quality depends on the source and treatment processes.

Oats are a good source of dietary fiber and essential nutrients, contributing to heart health and digestion. They are minimally processed in this context, retaining most of their nutritional value. Oats can help lower cholesterol levels and stabilize blood sugar.

Rapeseed oil, even with low erucic acid, is a seed oil with high omega-6 content, which may promote inflammation. It is heavily processed, often involving chemical extraction methods. Its inclusion is generally discouraged due to potential health concerns.

Dipotassium phosphate is used as a stabilizer and emulsifier in food products. It is synthetically produced and does not contribute significant nutritional value. It helps maintain the texture and consistency of the oatmilk.

Calcium carbonate is a common calcium supplement used to fortify plant-based milks. It is a natural mineral that helps support bone health. Its inclusion enhances the nutritional profile of the oatmilk by providing essential calcium.

Tricalcium phosphate is another form of calcium used to fortify foods, enhancing their nutritional value. It is a natural mineral that supports bone health. Its use in oatmilk helps meet daily calcium requirements.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Citrus fiber is a natural ingredient that improves texture and provides dietary fiber. It is derived from citrus fruits and supports digestive health. Its inclusion adds nutritional value without significant processing.

Dicalcium phosphate is used as a calcium supplement and fortifier in foods. It is a natural mineral that supports bone health and dental health. Its inclusion in oatmilk enhances its nutritional profile by providing essential calcium.

Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to fortify the oatmilk, enhancing its nutritional value. Riboflavin supports skin health and energy metabolism.

Vitamin A acetate is a form of vitamin A used to fortify foods, supporting vision and immune function. It is synthetically produced but provides essential nutrients. Its inclusion enhances the nutritional profile of the oatmilk.

Vitamin D2 is a plant-based form of vitamin D used to fortify foods, supporting bone health and immune function. It is essential for calcium absorption and bone maintenance. Its inclusion in oatmilk helps meet daily vitamin D requirements.

Vitamin B12 is essential for nerve function and the production of red blood cells. It is added to fortify plant-based milks, which naturally lack this vitamin. Its inclusion is crucial for those following a plant-based diet.