Cereals ready-to-eat, KELLOGG, KELLOGG'S ALL-BRAN Original

81 calories in 0.5 cup (1 NLEA serving)

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Calories in Cereals ready-to-eat, KELLOGG, KELLOGG'S ALL-BRAN Original
Cereals ready-to-eat, KELLOGG, KELLOGG'S ALL-BRAN Original Suggest a better name
81 calories in 0.5 cup (1 NLEA serving)
0.5 cup = 31g ≈ 0.068lb ≈ 1.09oz
2.60 calories / gram
1 Weight Watchers point
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Calorie Sources:75% carbohydrates; 13% proteins; 11% fats
Fats:1.52 g (14 calories, 5% by weight)
Carbohydrates:23.01 g (92 calories, 74% by weight)
Proteins:4.07 g (16 calories, 13% by weight)
Water:0.66 g (2% by weight)
Fat Composition:62% polyunsaturated; 20% monounsaturated; 18% saturated
Trans Fat :~
Dietary Fiber:9.08 g (29% by weight)
Serving Sizes: 100 g
0.5 cup (1 NLEA serving)
Manufacturer Name:Kellogg, Co. « Brand name foods
Food Group:Breakfast Cereals
USDA #:8001
Related Foods: Calories in Oat Bran
Calories in Oat Bran Bagel
Calories in Oat Bran Bread
Calories in Rice Bran
Calories in Rice Bran Bread
Vitamin A:542 IU
Retinol:162.75 mcg
Retinol Activity Equivalent:162.75 mcg
β-Carotene:1.24 mcg
Lutein + Zeaxanthin:55.80 mcg
Vitamin B-1:703.70 mcg
Vitamin B-2:840.10 mcg
Vitamin B-3:4.59 mg
Vitamin B-5:328.60 mcg
Vitamin B-6:3.72 mg
Vitamin B-9:406.10 mcg
Food folate:12.71 mcg
Dietary Folate Equivalent:681.38 mcg
Folic acid:393.39 mcg
Vitamin B-12:5.83 mcg
Added Vitamin B-12:5.83 mcg
Choline:15.31 mg
Vitamin C:6.20 mg
Vitamin D:40
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.99 mcg
Vitamin E:384.40 mcg
Added α-Tocopherol:~
Vitamin K:1.61 mcg
Calcium (Ca):0.12 g
Copper (Cu):322.40 mcg
Fluoride (F):~
Iron (Fe):5.46 mg
Magnesium (Mg):0.11 g
Manganese (Mn):2.30 mg
Phosphorus (P):0.36 g
Potassium (K):0.32 g
Selenium (Se):2.91 mcg
Sodium (Na):75.02 mg
Zinc (Zn):3.84 mg
Carbohydrates Total:23.01 g
Dietary Fiber:9.08 g
Sugars Total:4.86 g
Fructose:0.11 g
Glucose/Dextrose:0.33 g
Maltose:0.33 g
Sucrose:4.09 g
Starch:6.76 g
Proteins Total:4.07 g
Essential amino acids
Phenylalanine:0.15 g
Leucine:0.22 g
Methionine:52.70 mg
Lysine:0.11 g
Isoleucine:0.11 g
Valine:0.16 g
Threonine:0.12 g
Tryptophan:68.20 mg
Histidine:86.80 mg
Arginine:0.19 g
Non-essential amino acids
Alanine:0.17 g
Aspartic acid:0.24 g
Betaine:0.11 g
Cystine:74.40 mg
Glutamic acid:0.69 g
Glycine:0.18 g
Proline:0.23 g
Serine:0.16 g
Tyrosine:46.50 mg
Fats Total:1.52 g
Saturated fatty acids:0.20 g
Monounsaturated fatty acids:0.21 g
Polyunsaturated fatty acids:0.65 g
Trans fatty acids:~
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]:0.18 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:12.40 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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.20 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:9.30 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.61 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:46.50 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:1.74 g
Product Type:Cereals
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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