Cereals ready-to-eat, POST Blueberry Morning

211 calories in 1.2 cup (1 NLEA serving)

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Total Calories:211 calories in 1.2 cup (1 NLEA serving)
Serving Weight:1.2 cup = 55g ≈ 0.121lb ≈ 1.94oz
Caloric Density:3.83 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:83% carbohydrates; 11% fats; 7% proteins
Fats:2.48 g (22 calories, 5% by weight)
Carbohydrates:43.56 g (174 calories, 79% by weight)
Proteins:3.63 g (15 calories, 7% by weight)
Alcohol:~
Water:3.96 g (7% by weight)
Fat Composition:49% monounsaturated; 36% polyunsaturated; 15% saturated
Trans Fat :~
Dietary Fiber:2.09 g (4% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1.2 cup (1 NLEA serving)
Food Group:Breakfast Cereals
USDA #:8192
Related Foods: Calories in Blueberries
Calories in Blueberry Muffin
Calories in Blueberry Pancakes
Calories in Blueberry Pie
Calories in Blueberry Pie Filling
Pie, blueberry, commercially prepared
Calories in Swamp Cabbage
Vitamin A:750 IU
Retinol:225.50 mcg
Retinol Activity Equivalent:225.50 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:374 mcg
Vitamin B-2:423.50 mcg
Vitamin B-3:5.00 mg
Vitamin B-5:225.50 mcg
Vitamin B-6:500.50 mcg
Vitamin B-9:100.10 mcg
Food folate:10.45 mcg
Dietary Folate Equivalent:162.80 mcg
Folic acid:89.65 mcg
Vitamin B-12:1.50 mcg
Added Vitamin B-12:1.50 mcg
Choline:7.97 mg
Vitamin C:~
Vitamin D:40
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.99 mcg
Vitamin E:2.41 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.73 mcg
Calcium (Ca):14.85 mg
Copper (Cu):71.50 mcg
Fluoride (F):~
Iron (Fe):1.80 mg
Magnesium (Mg):23.65 mg
Manganese (Mn):456.50 mcg
Phosphorus (P):70.40 mg
Potassium (K):91.30 mg
Selenium (Se):4.01 mcg
Sodium (Na):0.27 g
Zinc (Zn):902 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:43.56 g
Dietary Fiber:2.09 g
Sugars Total:11.44 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.63 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:2.48 g
Saturated fatty acids:0.33 g
Monounsaturated fatty acids:1.10 g
Polyunsaturated fatty acids:0.80 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:550 mcg
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:1.65 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.24 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:66 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]:5.50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.09 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]:0.77 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:33 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:1.38 g
Caffeine:~
Theobromine:~
Product Type:Cereals
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:0 / 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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