Cereals, QUAKER, Oat Bran, QUAKER/MOTHER'S Oat Bran, prepared with water, no salt

43 calories in 100 g

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Calories in Cereals, QUAKER, Oat Bran, QUAKER/MOTHER'S Oat Bran, prepared with water, no salt
Cereals, QUAKER, Oat Bran, QUAKER/MOTHER'S Oat Bran, prepared with water, no salt Suggest a better name
43 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.43 calories / gram
1 Weight Watchers point
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Calorie Sources:64% carbohydrates; 18% fats; 17% proteins
Fats:0.95 g (9 calories, 1% by weight)
Carbohydrates:7.49 g (30 calories, 7% by weight)
Proteins:2.03 g (8 calories, 2% by weight)
Alcohol:~
Water:89.07 g (89% by weight)
Fat Composition:43% polyunsaturated; 37% monounsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:1.70 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
Manufacturer Name:The Quaker Oats, Co. « Brand name foods
Food Group:Breakfast Cereals
USDA #:8236
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Vitamin A:12 IU
Retinol:~
Retinol Activity Equivalent:1 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:110 mcg
Vitamin B-2:30 mcg
Vitamin B-3:90 mcg
Vitamin B-5:100 mcg
Vitamin B-6:10 mcg
Vitamin B-9:5 mcg
Food folate:5 mcg
Dietary Folate Equivalent:5 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):11 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):970 mcg
Magnesium (Mg):30 mg
Manganese (Mn):670 mcg
Phosphorus (P):83 mg
Potassium (K):69 mg
Selenium (Se):~
Sodium (Na):3 mg
Zinc (Zn):530 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:7.49 g
Dietary Fiber:1.70 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.03 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:0.95 g
Saturated fatty acids:0.17 g
Monounsaturated fatty acids:0.31 g
Polyunsaturated fatty acids:0.36 g
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]:3 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.14 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9 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]:2 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.30 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]:0.33 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 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:0.46 g
Caffeine:~
Theobromine:~
Product Type:Cereals
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_2Pj
Did you know?...The fastest "bun" in the West goes to a team of bakers from Wheat Montana Farms and Bakery who reclaimed the Guinness World Record in 1995. They harvested and milled wheat from the field and then mixed, scaled, shaped and baked a loaf in exactly eight minutes, 13 seconds.
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