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Muesli Nutrition Facts

340 calories in 100 g

Cereals ready-to-eat, MUESLI, dried fruit and nuts
Weight Loss Rating:
Total Calories:340 calories in Muesli, 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.40 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:79% carbohydrates; 11% fats; 10% proteins
Fats:4.90 g (44 calories, 5% by weight)
Carbohydrates:77.80 g (311 calories, 78% by weight)
Proteins:9.70 g (39 calories, 10% by weight)
Alcohol:~
Water:5.80 g (6% by weight)
Fat Composition:53% monounsaturated; 29% polyunsaturated; 18% saturated
Trans Fat :~
Dietary Fiber:7.30 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Breakfast Cereals
USDA #:42184
Related: Candies, MARS SNACKFOOD US, TWIX chocolate fudge cookie bars
Frozen yogurts, chocolate, nonfat milk, sweetened without sugar
Vitamin A:546 IU
Retinol:164 mcg
Retinol Activity Equivalent:164 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:910 mcg
Vitamin B-2:1.03 mg
Vitamin B-3:12.15 mg
Vitamin B-5:4.60 mg
Vitamin B-6:1.22 mg
Vitamin B-9:243 mcg
Food folate:19 mcg
Dietary Folate Equivalent:400 mcg
Folic acid:224 mcg
Vitamin B-12:3.65 mcg
Added Vitamin B-12:3.65 mcg
Choline:22.60 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:7.20 mg
Added α-Tocopherol:7.20 mg
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.90 mcg
Calcium (Ca):~
Copper (Cu):390 mcg
Fluoride (F):~
Iron (Fe):8.75 mg
Magnesium (Mg):78 mg
Manganese (Mn):2.17 mg
Phosphorus (P):0.24 g
Potassium (K):0.49 g
Selenium (Se):17.30 mcg
Sodium (Na):0.23 g
Zinc (Zn):3.65 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:77.80 g
Dietary Fiber:7.30 g
Sugars Total:31 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.70 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:4.90 g
Saturated fatty acids:0.80 g
Monounsaturated fatty acids:2.38 g
Polyunsaturated fatty acids:1.31 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:1 mg
Decanoic/Capric [10:0]:1 mg
Dodecanoic/Lauric [12:0]:8 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.53 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.21 g
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]:10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.34 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.24 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:60 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:1.80 g
Caffeine:~
Theobromine:~
Product Type:Muesli
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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