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Ingredient Detail
Cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
| Nutrient Name | Nutrient Quantity | Units (per 100g) | | Total Fat | 1.52 | g | | Dietary Energy | 0.297 | MJ | | Protein | 2.54 | g | | Water | 83.61 | g | | Vitamin A (Retinol Equivalents) | 0 | μg | | Carbohydrate | 12 | g | | Niacin Equivalents | 0.225 | mg | | Vitamin B12 | 0 | μg | | Dietary Folate Equivalents | 6 | μg | | Vitamin E | 0.08 | mg | | Calcium | 9 | mg | | Copper | 0.074 | mg | | Iron | 0.9 | mg | | Magnesium | 27 | mg | | Manganese | 27 | mg | | Phosphorus | 77 | mg | | Potassium | 70 | mg | | Selenium | 5.4 | μg | | Sodium | 4 | mg | | Zinc | 1 | mg | | Methionine & Cysteine | 0.143 | mg | | Phenylalanine & Tyrosine | 0.243 | mg | | Fats - n3 Polyunsaturated (Pre-formed Long Chain) | 0 | mg | | Vitamin C | 0 | mg | | Fats - n3 Polyunsaturated (Alpha-Linoleic Acid) | 0.018 | g | | Fats - n6 Polyunsaturated (Linoleic Acid) | 0.54 | g | | Thiamin | 0.076 | mg | | Riboflavin | 0.016 | mg | | Vitamin B6 | 0.005 | mg | | Pantothenic Acid | 0.311 | mg | | Choline | 7.4 | mg | | Vitamin K | 0.3 | μg | | Flouride | 0.0716 | mg | | Phenylalanine | 0.142 | mg | | Dietary Fibre | 1.7 | g | | Histidine | 0.054 | mg | | Isoleucine | 0.116 | mg | | Lysine | 0.135 | mg | | Methionine | 0.046 | mg | | Threonine | 0.096 | mg | | Tryptophan | 0.04 | mg | | Valine | 0.16 | mg | | Glucose | 0 | g | | Fructose | 0 | g | | Sucrose | 0.25 | g | | Maltose | 0 | g | | Lactose | 0 | g | | Galactose | 0.02 | g | | Starch | 11.6 | g | | Sugars(Total) | 0.27 | g | | Carbohydrate by difference (g) | 12 | g | | Alcohol | 0 | g | | Cholesterol | 0 | mg | | Caffeine | 0 | mg | | Total Saturated Fatty Acids | 0.31 | g | | Total Monounsaturated Fatty Acids | 0.435 | g | | Retinol | 0 | μg | | Leucine | 0.216 | mg | | Total Polyunsaturated Fatty Acids | 0.559 | g | | Cysteine | 0.097 | mg |
This component is a member of the following groups:
This component does NOT have any specialist units defined.
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