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Cereals, QUAKER, Instant Oatmeal, DINOSAUR EGGS with "DINOSAUR BONES", Brown Sugar Cinnamon, dry |
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Cereals, QUAKER, Instant Oatmeal, DINOSAUR EGGS with "DINOSAUR BONES", Brown Sugar Cinnamon, dry (USDA#08411) |
| Serving Size 1 packet |
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| Water 6g |
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| Calories 389 |
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| Energy 1629kj |
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| Protein 7g |
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| Total Fat 7g |
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| Ash 2g |
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| Total Carbohydrates 75g |
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| Dietary Fiber 5g |
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| Sugars 39g |
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| Calcium, Ca 220mg |
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| Iron, Fe 7mg |
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| Magnesium, Mg 78mg |
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| Phosphorus, P 263mg |
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| Potassium 218mg |
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| Sodium 502mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 20mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 8mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 176mcg |
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| Folic acid 153mcg |
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| Folate, food 23mcg |
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| Folate, DFE 283mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 2200IU |
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| Vitamin A, RAE 661mcg_RAE |
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| Retinol 660mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin D 0IU |
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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 3g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 6g |
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| 14:0 3g |
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| 16:0 3g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 8g |
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| 18:1 undifferentiated 1g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 5g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Cereals, QUAKER, Instant Oatmeal, DINOSAUR EGGS with "DINOSAUR BONES", Brown Sugar Cinnamon, dry usda nutrition - Related Content |
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| Thick, creamy brown sugar flavored topping – the perfect complement to a variety of desserts. |
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This type of ham can be a
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A Frittata is an Italian version of the French omelet. It is open-faced and is not folded over like a French omelet and the preparation is also a bit different. A French ... |
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Tips| Substitutions
Tips
Scrambled Eggs: Scrambled eggs may turn slightly green if cooked at too high a temperature or allowed to sit in the pan for long periods. To ... |
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Composition | Color | Size | Grades | Freshness
Composition
An egg is composed of several structures that all serve an important function its construction. Besides ... |
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| A utensil or process to keep Brown Sugar from hardening. Brown Sugar easily becomes lumpy as the moisture is removed from the sugar and it dries. Therefore, it is best to store ... |
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| A commercially prepared oat product in which the oats are precooked, flattened, and enhanced with salt or sugar or other flavorings. The only preparation required for the home ... |
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| A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar. Brown Sugars are produced either as raw ... |
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| A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and ... |
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| 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 ... |
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| RecipeTips.com's video tip on how to keep your fruit from turning brown. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
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