Cereals ready-to-eat, QUAKER, MOTHER'S CINNAMON OAT CRUNCH

228 calories in 1 cup (1 NLEA serving)

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Calories in Cereals ready-to-eat, QUAKER, MOTHER'S CINNAMON OAT CRUNCH
Cereals ready-to-eat, QUAKER, MOTHER'S CINNAMON OAT CRUNCH Suggest a better name
228 calories in 1 cup (1 NLEA serving)
1 cup = 60g ≈ 0.132lb ≈ 2.12oz
3.80 calories / gram
4 Weight Watchers points
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Calorie Sources:79% carbohydrates; 10% proteins; 10% fats
Fats:2.78 g (25 calories, 5% by weight)
Carbohydrates:47.53 g (190 calories, 79% by weight)
Proteins:6.29 g (25 calories, 10% by weight)
Alcohol:~
Water:1.50 g (3% by weight)
Fat Composition:40% monounsaturated; 39% polyunsaturated; 22% saturated
Trans Fat :~
Dietary Fiber:4.98 g (8% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup (1 NLEA serving)
Manufacturer Name:The Quaker Oats, Co. « Brand name foods
Food Group:Breakfast Cereals
USDA #:8353
Related Foods: Calories in Cinnamon
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Calories in Oat Bran Bread
Calories in Oat Oil
Calories in Oatmeal
Calories in Oats
Vitamin A:5 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:180 mcg
Vitamin B-2:162 mcg
Vitamin B-3:1.38 mg
Vitamin B-5:366 mcg
Vitamin B-6:72 mcg
Vitamin B-9:21.60 mcg
Food folate:21.60 mcg
Dietary Folate Equivalent:21.60 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:60 mcg
Vitamin D:0
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):44.40 mg
Copper (Cu):168 mcg
Fluoride (F):~
Iron (Fe):2.16 mg
Magnesium (Mg):63.60 mg
Manganese (Mn):1.81 mg
Phosphorus (P):0.22 g
Potassium (K):0.32 g
Selenium (Se):3.78 mcg
Sodium (Na):0.25 g
Zinc (Zn):1.54 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:47.53 g
Dietary Fiber:4.98 g
Sugars Total:15.04 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.29 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:2.78 g
Saturated fatty acids:0.47 g
Monounsaturated fatty acids:0.87 g
Polyunsaturated fatty acids:0.85 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[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]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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:1.88 g
Caffeine:~
Theobromine:~
Product Type:Cereals
Weight Watchers Points:4 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?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
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