Cereals ready-to-eat, KELLOGG'S, FROSTED MINI-WHEATS, Maple & Brown Sugar, Bite Size

356 calories in 100 g

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Calories in Cereals ready-to-eat, KELLOGG'S, FROSTED MINI-WHEATS, Maple & Brown Sugar, Bite Size
Cereals ready-to-eat, KELLOGG'S, FROSTED MINI-WHEATS, Maple & Brown Sugar, Bite Size Suggest a better name
356 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.56 calories / gram
6 Weight Watchers points
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Calorie Sources:88% carbohydrates; 9% proteins; 4% fats
Fats:1.50 g (14 calories, 2% by weight)
Carbohydrates:82 g (328 calories, 82% by weight)
Proteins:8 g (32 calories, 8% by weight)
Alcohol:~
Water:6 g (6% by weight)
Fat Composition:67% polyunsaturated; 20% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:9.60 g (10% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
24 biscuit (1 NLEA serving)
Manufacturer Name:Kellogg, Co. « Brand name foods
Food Group:Breakfast Cereals
USDA #:8459
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:700 mcg
Vitamin B-2:800 mcg
Vitamin B-3:9.60 mg
Vitamin B-5:720 mcg
Vitamin B-6:1 mg
Vitamin B-9:192 mcg
Food folate:28 mcg
Dietary Folate Equivalent:307 mcg
Folic acid:164 mcg
Vitamin B-12:2.90 mcg
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:1.40 mcg
Calcium (Ca):33 mg
Copper (Cu):340 mcg
Fluoride (F):~
Iron (Fe):31.20 mg
Magnesium (Mg):88 mg
Manganese (Mn):2.93 mg
Phosphorus (P):0.28 g
Potassium (K):0.34 g
Selenium (Se):~
Sodium (Na):1 mg
Zinc (Zn):2.90 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:82 g
Dietary Fiber:9.60 g
Sugars Total:24 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8 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:1.50 g
Saturated fatty acids:0.30 g
Monounsaturated fatty acids:0.20 g
Polyunsaturated fatty acids:1 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:10 mg
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.26 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10 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]:8 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.19 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]:0.93 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]:1 mg
[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:2.50 g
Caffeine:~
Theobromine:~
Product Type:Cereals
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_34B
Did you know?...Due to its strong odor, garlic is sometimes called the "stinking rose".
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