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Corn bran, crude

224 calories in 100 g

Corn bran, crude Suggest a better name
Weight Loss Rating:
Total Calories:224 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.24 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:90% carbohydrates; 7% proteins; 3% fats
Fats:0.92 g (8 calories, 1% by weight)
Carbohydrates:85.64 g (201 calories, 86% by weight)
Proteins:8.36 g (15 calories, 8% by weight)
Alcohol:~
Water:4.71 g (5% by weight)
Fat Composition:53% polyunsaturated; 30% monounsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:79 g (79% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20015
Related Foods: Calories in Corn Flakes
Calories in Corn On The Cob
Calories in Corn Pasta
Corn, sweet, white, frozen, kernels on cob, cooked, boiled, drained, with salt
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Calories in Oat Bran Bread
Vitamin A:71 IU
Retinol:~
Retinol Activity Equivalent:4 mcg
α-Carotene:21 mcg
β-Carotene:32 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:1.36 mg
Vitamin B-1:10 mcg
Vitamin B-2:100 mcg
Vitamin B-3:2.73 mg
Vitamin B-5:630 mcg
Vitamin B-6:150 mcg
Vitamin B-9:4 mcg
Food folate:4 mcg
Dietary Folate Equivalent:4 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:18.10 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:420 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.30 mcg
Calcium (Ca):42 mg
Copper (Cu):240 mcg
Fluoride (F):~
Iron (Fe):2.79 mg
Magnesium (Mg):64 mg
Manganese (Mn):140 mcg
Phosphorus (P):72 mg
Potassium (K):44 mg
Selenium (Se):16.50 mcg
Sodium (Na):7 mg
Zinc (Zn):1.56 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:85.64 g
Dietary Fiber:79 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.36 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:4.60 mg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.92 g
Saturated fatty acids:0.13 g
Monounsaturated fatty acids:0.24 g
Polyunsaturated fatty acids:0.42 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.11 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.24 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.40 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.36 g
Caffeine:~
Theobromine:~
Product Type:Corn
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
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Did you know?...There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.
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Corn flour, whole-grain, yellow
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