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Muffins, oat bran (USDA#18283) |
| Serving Size 1 mini |
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| Water 35g |
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| Calories 270 |
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| Energy 1130kj |
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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 48g |
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| Dietary Fiber 4g |
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| Sugars 8g |
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| Calcium, Ca 63mg |
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| Iron, Fe 4mg |
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| Magnesium, Mg 157mg |
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| Phosphorus, P 376mg |
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| Potassium 507mg |
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| Sodium 393mg |
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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 11mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 9mg |
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| Niacin 0mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 89mcg |
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| Folic acid 71mcg |
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| Folate, food 18mcg |
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| Folate, DFE 139mcg_DFE |
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| Choline, total 6mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 13mcg |
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| Fatty acids, total saturated 1g |
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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 0g |
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| 14:0 8g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 1g |
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| 20:1 1g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 4g |
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| 18:2 undifferentiated 3g |
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| 18:3 undifferentiated 0g |
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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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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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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 13mcg |
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Muffins, oat bran usda nutrition - Related Content |
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| The outside layer of the oat grain, which is used as a cereal and in baked goods for flavor and texture. It is a dietary fiber and also has cholesterol lowering effects. |
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| A muffin tin that has shallow cups that are approximately 1/2" deep. If you prefer the crusty top of the muffin, this pan will produce basically just the top of the muffin. Its ... |
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| A type of pan used for baking muffins. The pan typically will have 6 or 12 individual round pockets or holders connected to the tin and formed in the shape of a muffin. The ... |
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| A paper, foil or metal liner that is filled with a muffin mixture for baking individual muffins. The cup is inserted into one of the separate pockets formed in a baking tin, so ... |
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| Processed oat grain that has been toasted and made into circular shapes that are served as ready-to-eat cereal. |
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| RecipeTips.com's video demonstration, 'White Chocolate Raspberry Muffins,' is an easy-to-follow instructions to create a breakfast favorite. |
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