Cereals, QUAKER, Instant Oatmeal EXPRESS Cinnamon Roll, Dry

371 calories in 100 g

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Calories in Cereals, QUAKER, Instant Oatmeal EXPRESS Cinnamon Roll, Dry
Cereals, QUAKER, Instant Oatmeal EXPRESS Cinnamon Roll, Dry Suggest a better name
371 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.71 calories / gram
7 Weight Watchers points
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Calorie Sources:79% carbohydrates; 12% fats; 9% proteins
Fats:5.04 g (45 calories, 5% by weight)
Carbohydrates:76.34 g (305 calories, 76% by weight)
Proteins:8.85 g (35 calories, 9% by weight)
Alcohol:~
Water:6.77 g (7% by weight)
Fat Composition:42% monounsaturated; 36% polyunsaturated; 22% saturated
Trans Fat :~
Dietary Fiber:6.70 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Manufacturer Name:The Quaker Oats, Co. « Brand name foods
Food Group:Breakfast Cereals
USDA #:8419
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Vitamin A:2037 IU
Retinol:612 mcg
Retinol Activity Equivalent:612 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:118 mcg
Vitamin B-1:610 mcg
Vitamin B-2:690 mcg
Vitamin B-3:8.15 mg
Vitamin B-5:470 mcg
Vitamin B-6:810 mcg
Vitamin B-9:163 mcg
Food folate:23 mcg
Dietary Folate Equivalent:261 mcg
Folic acid:140 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:200 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:440 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.10 mcg
Calcium (Ca):0.20 g
Copper (Cu):210 mcg
Fluoride (F):~
Iron (Fe):7.33 mg
Magnesium (Mg):91 mg
Manganese (Mn):2.85 mg
Phosphorus (P):0.31 g
Potassium (K):0.26 g
Selenium (Se):22.60 mcg
Sodium (Na):0.46 g
Zinc (Zn):2.06 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:76.34 g
Dietary Fiber:6.70 g
Sugars Total:30.99 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.85 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:5.04 g
Saturated fatty acids:0.92 g
Monounsaturated fatty acids:1.73 g
Polyunsaturated fatty acids:1.50 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]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.77 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]: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]:9 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.72 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]:1.43 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:2.97 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?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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