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Oat Bran Nutrition Facts

40 calories in 100 g

Oat bran, cooked
Weight Loss Rating:
Total Calories:40 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.40 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:67% carbohydrates; 18% fats; 15% proteins
Fats:0.86 g (7 calories, 1% by weight)
Carbohydrates:11.44 g (27 calories, 11% by weight)
Proteins:3.21 g (6 calories, 3% by weight)
Alcohol:~
Water:84 g (84% by weight)
Fat Composition:42% polyunsaturated; 37% monounsaturated; 21% saturated
Trans Fat :~
Dietary Fiber:2.60 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20034
Related Foods: Calories in Oat Bran Bagel
Calories in Oat Bran Bread
Calories in Oat Oil
Calories in Oatmeal
Calories in Oats
Calories in Rice Bran
Calories in Rice Bran Bread
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:160 mcg
Vitamin B-2:30 mcg
Vitamin B-3:140 mcg
Vitamin B-5:210 mcg
Vitamin B-6:20 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):10 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):880 mcg
Magnesium (Mg):40 mg
Manganese (Mn):960 mcg
Phosphorus (P):0.12 g
Potassium (K):92 mg
Selenium (Se):7.70 mcg
Sodium (Na):1 mg
Zinc (Zn):530 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.44 g
Dietary Fiber:2.60 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.21 g
Essential amino acids
Phenylalanine:0.15 g
Leucine:0.23 g
Methionine:50 mg
Lysine:0.13 g
Isoleucine:0.11 g
Valine:0.16 g
Threonine:80 mg
Tryptophan:50 mg
Histidine:70 mg
Arginine:0.21 g
Non-essential amino acids
Alanine:0.14 g
Aspartic acid:0.27 g
Betaine:~
Cystine:90 mg
Glutamic acid:0.64 g
Glycine:0.16 g
Hydroxyproline:~
Proline:0.16 g
Serine:0.15 g
Tyrosine:0.11 g
Fats Total:0.86 g
Saturated fatty acids:0.16 g
Monounsaturated fatty acids:0.29 g
Polyunsaturated fatty acids:0.33 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]:3 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.13 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9 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]:2 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.29 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]:0.32 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:0.49 g
Caffeine:~
Theobromine:~
Product Type:Oat
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Antibiotic residues in milk result in the development of antibiotic resistance in bacteria that are prevalent in humans. This reduces the effectiveness of antibiotics used to treat human diseases.
Related: Oat bran, raw
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