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Cereals ready-to-eat, Ralston Enriched Bran flakes

310 calories in 100 g

Cereals ready-to-eat, Ralston Enriched Bran flakes Suggest a better name
Weight Loss Rating:
Total Calories:310 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.10 calories / gram
Weight Watchers Counter:6 Weight Watchers points
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Calorie Sources:82% carbohydrates; 10% proteins; 8% fats
Fats:3.36 g (30 calories, 3% by weight)
Carbohydrates:79.77 g (319 calories, 80% by weight)
Proteins:10.21 g (41 calories, 10% by weight)
Water:2.53 g (3% by weight)
Fat Composition:61% polyunsaturated; 20% monounsaturated; 19% saturated
Trans Fat :~
Dietary Fiber:16.90 g (17% by weight)
Serving Sizes: 100 g
1 serving (NLEA serving size = 0.75 cup)
1 cup
Common Name:Includes USDA Commodity B877
Manufacturer Name:Ralston Foods « Brand name foods
Food Group:Breakfast Cereals
USDA #:8504
Related Foods: Calories in Corn Flakes
Calories in Oat Bran
Calories in Oat Bran Bagel
Calories in Oat Bran Bread
Calories in Rice Bran
Calories in Rice Bran Bread
Vitamin A:1771 IU
Retinol:531 mcg
Retinol Activity Equivalent:531 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:4.71 mg
Vitamin B-2:7.29 mg
Vitamin B-3:90.56 mg
Vitamin B-5:29.80 mg
Vitamin B-6:6.80 mg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:31.20 mg
Vitamin C:0.24 g
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:80.46 mg
Added α-Tocopherol:~
β-Tocopherol:160 mcg
γ-Tocopherol:2.43 mg
Vitamin K:2.70 mcg
Calcium (Ca):45 mg
Copper (Cu):530 mcg
Fluoride (F):~
Iron (Fe):67.67 mg
Magnesium (Mg):0.19 g
Manganese (Mn):3.46 mg
Phosphorus (P):0.53 g
Potassium (K):0.63 g
Selenium (Se):9.20 mcg
Sodium (Na):0.81 g
Zinc (Zn):64.33 mg
Carbohydrates Total:79.77 g
Dietary Fiber:16.90 g
Sugars Total:17.17 g
Fructose:2.27 g
Glucose/Dextrose:2.02 g
Maltose:0.37 g
Sucrose:12.51 g
Starch:48.70 g
Proteins Total:10.21 g
Essential amino acids
Phenylalanine:0.45 g
Leucine:0.67 g
Methionine:0.12 g
Lysine:0.15 g
Isoleucine:0.34 g
Valine:0.46 g
Threonine:0.37 g
Tryptophan:0.13 g
Histidine:0.23 g
Arginine:0.39 g
Non-essential amino acids
Alanine:0.44 g
Aspartic acid:0.97 g
Betaine:0.12 g
Cystine:0.20 g
Glutamic acid:2.83 g
Glycine:0.49 g
Proline:1.04 g
Serine:0.48 g
Tyrosine:0.19 g
Fats Total:3.36 g
Saturated fatty acids:0.43 g
Monounsaturated fatty acids:0.44 g
Polyunsaturated fatty acids:1.38 g
Trans fatty acids:~
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]:0.41 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:20 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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.42 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.29 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:80 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:4.13 g
Product Type:Cereals
Weight Watchers Points:6 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?...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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