Oats are one of the most important fodder crops. Oat fruits contain sugars, starch (50-60%), protein (14-16%), fatty oil (6-9%), B vitamins, vitamin E, carotenoids, choline, sterols (stigmasterol, β-sitosterol, cholesterol, etc. ), steroidal saponins (avenacoside A), organic acids (oxalic, malonic, erucic), coumarins, macro- and microelements (potassium, calcium, phosphorus, magnesium, iron). That is why oats are an indispensable concentrated feed for horses, cattle, especially young animals, and poultry. 
Oat grain, especially hulled oats, is used to make cut and polished cereals, biscuits, and coffee substitutes. Oat flour is used to make biscuits, cookies, and coffee substitutes. 
Oat chaff is also valued, containing up to 8% protein and over 41% carbohydrates. Oat straw is used to make coarse paper.