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Cereals, oats, instant, fortified, with cinnamon and spice, prepared with water

16 calories in 1 tbsp

Calories in Cereals, oats, instant, fortified, with cinnamon and spice, prepared with water
Cereals, oats, instant, fortified, with cinnamon and spice, prepared with water Suggest a better name
16 calories in 1 tbsp
1 tbsp = 15g ≈ 0.033lb ≈ 0.53oz
1.07 calories / gram
0 Weight Watchers points
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Calorie Sources:80% carbohydrates; 11% fats; 9% proteins
Fats:0.20 g (2 calories, 1% by weight)
Carbohydrates:3.23 g (13 calories, 22% by weight)
Proteins:0.36 g (1 calorie, 2% by weight)
Alcohol:~
Water:11.07 g (74% by weight)
Fat Composition:43% monounsaturated; 36% polyunsaturated; 21% saturated
Trans Fat :~
Dietary Fiber:0.27 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
1 packet, prepared
Food Group:Breakfast Cereals
USDA #:8129
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Vitamin A:100 IU
Retinol:30.15 mcg
Retinol Activity Equivalent:30.15 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:25.50 mcg
Vitamin B-2:31.50 mcg
Vitamin B-3:381.00 mcg
Vitamin B-5:18 mcg
Vitamin B-6:39 mcg
Vitamin B-9:8.10 mcg
Food folate:0.90 mcg
Dietary Folate Equivalent:12.90 mcg
Folic acid:7.05 mcg
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:18 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.07 mcg
Calcium (Ca):10.35 mg
Copper (Cu):9 mcg
Fluoride (F):~
Iron (Fe):361.50 mcg
Magnesium (Mg):3.75 mg
Manganese (Mn):115.50 mcg
Phosphorus (P):12.60 mg
Potassium (K):10.50 mg
Selenium (Se):~
Sodium (Na):22.65 mg
Zinc (Zn):84 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.23 g
Dietary Fiber:0.27 g
Sugars Total:1.41 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.36 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:0.20 g
Saturated fatty acids:33 mg
Monounsaturated fatty acids:69 mg
Polyunsaturated fatty acids:57 mg
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]:600 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:450 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:30 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.50 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]:300 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:69 mg
[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]:54 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.50 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:0.14 g
Caffeine:~
Theobromine:~
Product Type:Cereals
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_25g
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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