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Nutrition - Facts for Cereals, oats, regular and quick and instant, unenriched, cooked with water (includes boiling and microwaving), without salt
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Cereals, oats, regular and quick and instant, unenriched, cooked with water (includes boiling and microwaving), without salt.
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Cereals, oats, regular and quick and instant, unenriched, cooked with water (includes boiling and microwaving), without salt

Calories 71 Calories from Fat 13
(19%)
 [1]
% Total Quantity
Total Fat 2g 2%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 4mg 0.00%
Potassium 70mg 0.07%
Total Carbohydrate 12g 12%
Protein 3g 3%


NutrientQuantityUnits
Alanine 0.12 g
Alcohol, ethyl 0.00 g
Arginine 0.17 g
Ash 0.34 g
Aspartic acid 0.30 g
Betaine 3.10 mg
Caffeine 0.00 mg
Calcium, Ca 9.00 mg
Carbohydrate, by difference 12.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 7.40 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.10 g
Dihydrophylloquinone 0.00 mcg
Energy 71.00 kcal
Energy 297.00 kJ
Fatty acids, total monounsaturated 0.43 g
Fatty acids, total polyunsaturated 0.56 g
Fatty acids, total saturated 0.31 g
Fatty acids, total trans 0.00 g
Fatty acids, total trans-monoenoic 0.00 g
Fatty acids, total trans-polyenoic 0.00 g
Fiber, total dietary 1.70 g
Fluoride, F 71.60 mcg
Folate, DFE 6.00 mcg_DFE
Folate, food 6.00 mcg
Folate, total 6.00 mcg
Folic acid 0.00 mcg
Fructose 0.00 g
Galactose 0.02 g
Glucose (dextrose) 0.00 g
Glutamic acid 0.62 g
Glycine 0.15 g
Histidine 0.05 g
Iron, Fe 0.90 mg
Isoleucine 0.12 g
Lactose 0.00 g
Leucine 0.22 g
Lutein + zeaxanthin 180.00 mcg
Lycopene 0.00 mcg
Lysine 0.14 g
Magnesium, Mg 27.00 mg
Maltose 0.00 g
Manganese, Mn 0.58 mg
Methionine 0.05 g
Niacin 0.23 mg
Pantothenic acid 0.31 mg
Phenylalanine 0.14 g
Phosphorus, P 77.00 mg
Potassium, K 70.00 mg
Proline 0.10 g
Protein 2.54 g
Retinol 0.00 mcg
Riboflavin 0.02 mg
Selenium, Se 5.40 mcg
Serine 0.15 g
Sodium, Na 4.00 mg
Starch 11.60 g
Sucrose 0.25 g
Sugars, total 0.27 g
Theobromine 0.00 mg
Thiamin 0.08 mg
Threonine 0.10 g
Tocopherol, beta 0.01 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.03 mg
Total lipid (fat) 1.52 g
Tryptophan 0.04 g
Tyrosine 0.10 g
Valine 0.16 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.01 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.08 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.30 mcg
Water 83.61 g
Zinc, Zn 1.00 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  3. J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
  4. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6l". 2002 Beltsville MD
  6. Nutrient Data Laboratory, ARS, USDA. "Choline Study, Local pickup UNC, NFNAP". 2003 Beltsville MD

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