Oat and oat products are an important source of many valuable components having both the nutritional and the biological importance, i.e., first of all, proteins, fats, fibre, carbohydrates, mineral compounds, and vitamins. Dietary fibre, its content in oat being about 14% in total, is worthy of note. It consists of two fractions: insoluble – exceeding 6%, and soluble – being almost 8%. Among all the cereal kinds, such a high level of the soluble fraction is typical for oat only; additionally, the key component of this fraction are β – glucans. A general opinion is that soluble forms of non-starch polysaccharides (NSP) are a particularly valuable ingredient of human diet. Physicians and nutritionists believe that oat products may be a beneficial diet supplement to be highly recommended for people suffering from such diseases as: hypo-cholesterolemia, overweight, gastrointestinal track disorders, a reduced psychophysical efficiency, hypo-proteinaemia atherosclerosis, and hypertension.