Cereals ready-to-eat, QUAKER, QUAKER OAT LIFE, plain

373 calories in 100 g

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Calories in Cereals ready-to-eat, QUAKER, QUAKER OAT LIFE, plain
Cereals ready-to-eat, QUAKER, QUAKER OAT LIFE, plain Suggest a better name
373 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.73 calories / gram
7 Weight Watchers points
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Calorie Sources:80% carbohydrates; 10% proteins; 10% fats
Fats:4.39 g (40 calories, 4% by weight)
Carbohydrates:77.81 g (311 calories, 78% by weight)
Proteins:9.89 g (40 calories, 10% by weight)
Alcohol:~
Water:4.30 g (4% by weight)
Fat Composition:40% monounsaturated; 38% polyunsaturated; 22% saturated
Trans Fat :~
Dietary Fiber:6.60 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
0.8 cup (1 NLEA serving)
Manufacturer Name:The Quaker Oats, Co. « Brand name foods
Food Group:Breakfast Cereals
USDA #:8049
Related Foods: Calories in Milk
Calories in Oat Bran
Calories in Oat Bran Bagel
Calories in Oat Bran Bread
Calories in Oat Oil
Calories in Oatmeal
Calories in Oats
Vitamin A:40 IU
Retinol:~
Retinol Activity Equivalent:2 mcg
α-Carotene:12 mcg
β-Carotene:19 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:120 mcg
Vitamin B-1:1.28 mg
Vitamin B-2:1.49 mg
Vitamin B-3:17.56 mg
Vitamin B-5:570 mcg
Vitamin B-6:1.76 mg
Vitamin B-9:839 mcg
Food folate:19 mcg
Dietary Folate Equivalent:1.41 mg
Folic acid:820 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:28.50 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:600 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.40 mcg
Calcium (Ca):0.35 g
Copper (Cu):270 mcg
Fluoride (F):~
Iron (Fe):28.10 mg
Magnesium (Mg):95 mg
Manganese (Mn):2.73 mg
Phosphorus (P):0.41 g
Potassium (K):0.28 g
Selenium (Se):3.20 mcg
Sodium (Na):0.51 g
Zinc (Zn):12.68 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:77.81 g
Dietary Fiber:6.60 g
Sugars Total:19.48 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.89 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:4.39 g
Saturated fatty acids:0.82 g
Monounsaturated fatty acids:1.49 g
Polyunsaturated fatty acids:1.42 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:2 mg
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:7 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.69 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]: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]:9 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.48 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]:1.35 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:3.61 g
Caffeine:~
Theobromine:~
Product Type:Cereals
Weight Watchers Points:7 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?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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