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Oats (USDA#20038) |
| Serving Size 1 cup |
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| Water 8g |
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| Calories 389 |
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| Energy 1628kj |
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| Protein 16g |
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| Total Fat 6g |
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| Ash 1g |
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| Total Carbohydrates 66g |
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| Dietary Fiber 10g |
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| Calcium, Ca 54mg |
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| Iron, Fe 4mg |
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| Magnesium, Mg 177mg |
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| Phosphorus, P 523mg |
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| Potassium 429mg |
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| Sodium 2mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 4mg |
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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 0mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 56mcg |
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| Folic acid 0mcg |
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| Folate, food 56mcg |
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| Folate, DFE 56mcg_DFE |
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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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| Fatty acids, total saturated 1g |
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| 12:0 0g |
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| 14:0 1g |
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| 16:0 1g |
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| 18:0 6g |
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| Fatty acids, total monounsaturated 2g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 2g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 2g |
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| 18:3 undifferentiated 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 1g |
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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 1g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 3g |
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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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Oats usda nutrition - Related Content |
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| Scrumptious high-fiber muffins, loaded with fruit and easy to prepare. Perfect for breakfast or an afternoon snack. |
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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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| A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well. ... |
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| Oats that have been hulled and cleaned, maintaining most of their original nutrients. Oat groats are used in making oatmeal and oat flour. |
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| A flour ground from oat groats, which are hulled and cleaned oats. Oat flour is also ground from rolled oats or oatmeal. Oat flour adds texture and a rich nutlike flavor to breads ... |
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| Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats. Oat flakes are white to golden in color ... |
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