| back to USDA Nutrition Index |
 |
Cereals, oats, regular and quick and instant, unenriched, cooked with water (includes boiling and microwaving), with salt |
|
|
Cereals, oats, regular and quick and instant, unenriched, cooked with water (includes boiling and microwaving), with salt (USDA#08180) |
| Serving Size 1 cup |
|
|
|
| Water 83g |
|
| Calories 71 |
|
| Energy 297kj |
|
| Protein 2g |
|
| Total Fat 1g |
|
| Ash 0g |
|
| Total Carbohydrates 12g |
|
| Dietary Fiber 1g |
|
| Sugars 0g |
|
| Sucrose 0g |
|
| Glucose (dextrose) 0g |
|
| Fructose 0g |
|
| Lactose 0g |
|
| Maltose 0g |
|
| Galactose 0g |
|
| Starch 11g |
|
| Calcium, Ca 9mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 27mg |
|
| Phosphorus, P 77mg |
|
| Potassium 70mg |
|
| Sodium 71mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 7mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 5mcg |
|
| Fluoride, F 71mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 7mg |
|
| Riboflavin 0mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 5mg |
|
| Folate, total 6mcg |
|
| Folic acid 0mcg |
|
| Folate, food 6mcg |
|
| Folate, DFE 6mcg_DFE |
|
| Choline, total 7mg |
|
| Betaine 3mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 8mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 2mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 5g |
|
| 16:0 0g |
|
| 18:0 2g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 3g |
|
| 18:1 undifferentiated 0g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:2 i 0g |
|
| 18:3 undifferentiated 1g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 0g |
|
| Fatty acids, total trans-monoenoic 0g |
|
| Fatty acids, total trans-polyenoic 0g |
|
| Cholesterol 0mg |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 180mcg |
|
|
|
|
|
|
|
|
Cereals, oats, regular and quick and instant, unenriched, cooked with water (includes boiling and microwaving), with salt usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| A great recipe for pork chops that are so tender they will fall off the bones. |
|
|
|
|
|
|
|
| This recipe is a great way to add some extra flavor to instant potatoes. |
|
|
|
|
|
|
|
| A family favorite of steak and potatoes with a fun twist |
|
|
|
|
|
|
|
| Using the help from your pantry, this dessert can be put together in a cinch. |
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A large pot with a lid and a special rack used for holding jars. The pot is filled with water and heated in order to heat-treat pints and quarts of food for home canning. |
|
|
|
|
|
|
|
| Old fashioned oats that are cut into several pieces and then steamed and rolled into thin flakes. Because the flakes are thin and small, they cook up very quickly, requiring about ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness or if it is being stored at a safe temperature. This type of ... |
|
|
|
|
|
|
|
| A designation that is used by manufacturers to label a variety of kitchen cookware in order to indicate that the cookware can be safely placed in a microwave as food is being ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Are you making asparagus soup or even pickled asparagus? Let RecipeTips.com show you handy tips for cooking asparagus using the boiling method, ensuring that your favorite asparagus recipes incorporating boiled asparagus are a success. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prevent boil overs. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to peel tomatoes using your microwave. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
