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Nutrition - Facts for Bread, reduced-calorie, oat bran, toasted
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Bread, reduced-calorie, oat bran, toasted.
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Bread, reduced-calorie, oat bran, toasted

Calories 239 Calories from Fat 33
(14%)
 [1]
% Total Quantity
Total Fat 4g 4%
Saturated Fat 1g 1%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 418mg 0.42%
Potassium 122mg 0.12%
Total Carbohydrate 49g 49%
Protein 10g 10%


NutrientQuantityUnits
Alanine 0.37 g
Alcohol, ethyl 0.00 g
Arginine 0.46 g
Ash 1.80 g
Aspartic acid 0.63 g
Caffeine 0.00 mg
Calcium, Ca 68.00 mg
Carbohydrate, by difference 49.20 g
Carotene, alpha 0.00 mcg
Carotene, beta 2.00 mcg
Cholesterol 0.00 mg
Choline, total 16.10 mg
Copper, Cu 0.15 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.16 g
Energy 239.00 kcal
Energy 1000.00 kJ
Fatty acids, total monounsaturated 0.81 g
Fatty acids, total polyunsaturated 1.99 g
Fatty acids, total saturated 0.53 g
Fiber, total dietary 14.30 g
Folate, DFE 115.00 mcg_DFE
Folate, food 34.00 mcg
Folate, total 82.00 mcg
Folic acid 48.00 mcg
Glutamic acid 2.62 g
Glycine 0.38 g
Histidine 0.22 g
Iron, Fe 3.75 mg
Isoleucine 0.38 g
Leucine 0.67 g
Lutein + zeaxanthin 48.00 mcg
Lycopene 0.00 mcg
Lysine 0.35 g
Magnesium, Mg 55.00 mg
Manganese, Mn 1.01 mg
Methionine 0.17 g
Niacin 4.03 mg
Pantothenic acid 0.17 mg
Phenylalanine 0.20 g
Phosphorus, P 144.00 mg
Potassium, K 122.00 mg
Proline 0.85 g
Protein 9.50 g
Retinol 0.00 mcg
Riboflavin 0.22 mg
Selenium, Se 24.50 mcg
Serine 0.47 g
Sodium, Na 418.00 mg
Sugars, total 4.20 g
Theobromine 0.00 mg
Thiamin 0.34 mg
Threonine 0.31 g
Total lipid (fat) 3.80 g
Tryptophan 0.12 g
Tyrosine 0.46 g
Valine 0.43 g
Vitamin A, IU 3.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.09 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.33 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.00 mcg
Water 35.70 g
Zinc, Zn 1.19 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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