Dietary labels are inferred automatically from Bread, oatmeal's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 25/100
How many beneficial nutrients Bread, oatmeal delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Bread, oatmeal come from — the split across carbs, fat & protein.
73% from carbs
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Carbs 73%48.5 g per serving
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Fat 15%4.4 g per serving
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Protein 13%8.4 g per serving
What Bread, oatmeal is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 48.5 g | |
| Dietary Fiber | 4.0 g | |
| Total Sugars | 8.1 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 4.4 g | |
| Saturated Fat | 0.7 g | |
| Monounsaturated Fat | 1.6 g | — |
| Polyunsaturated Fat | 1.7 g | — |
| Omega-3 Fatty Acids | 100.0 mg | — |
| Omega-6 Fatty Acids | 1,603.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 5.0 mg | — |
| Myristic Acid | 7.0 mg | — |
| Palmitic Acid | 527.0 mg | — |
| Stearic Acid | 148.0 mg | — |
| Palmitoleic Acid | 23.0 mg | — |
| Oleic Acid | 1,555.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 1,603.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 8.4 g | |
| Histidine | 186.0 mg | — |
| Isoleucine | 325.0 mg | — |
| Leucine | 608.0 mg | — |
| Lysine | 270.0 mg | — |
| Methionine | 152.0 mg | — |
| Phenylalanine | 414.0 mg | — |
| Threonine | 247.0 mg | — |
| Tryptophan | 116.0 mg | — |
| Valine | 393.0 mg | — |
| Alanine | 328.0 mg | — |
| Arginine | 395.0 mg | — |
| Aspartic Acid | 505.0 mg | — |
| Cystine | 208.0 mg | — |
| Glutamic Acid | 2,413.0 mg | — |
| Glycine | 343.0 mg | — |
| Proline | 765.0 mg | — |
| Serine | 408.0 mg | — |
| Tyrosine | 263.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 5.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.5 mg | |
| Vitamin K | 1.5 mcg | |
| Thiamin (B1) | 0.4 mg | |
| Riboflavin (B2) | 0.2 mg | |
| Niacin (B3) | 3.1 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 62.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.3 mg | |
| Choline | 14.6 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 66.0 mg | |
| Iron | 2.7 mg | |
| Magnesium | 37.0 mg | |
| Phosphorus | 126.0 mg | |
| Potassium | 142.0 mg | |
| Sodium | 470.0 mg | |
| Zinc | 1.0 mg | |
| Copper | 0.2 mg | |
| Manganese | 0.9 mg | |
| Selenium | 24.6 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 2.0 g | — |
About Bread, oatmeal
Oat bread is a wholesome bread made with oats or oat flour, usually alongside wheat flour to give the loaf enough structure to rise well. The oats lend a mild, nutty-sweet flavor, a hearty, moist crumb, and often a rustic topping of rolled oats on the crust. With a long tradition in Britain and especially Scotland, where oats have long been a mainstay of the national diet, it remains a popular wholesome choice.
Because it contains oats, the bread supplies fiber, including the soluble fiber beta-glucan that supports heart health, along with protein and B vitamins. Oat bread makes excellent toast and sturdy sandwich slices, pairing well with both sweet spreads like honey and jam and savory toppings. It is widely sold and also a satisfying loaf to bake at home. Soaking the oats before mixing gives a softer, moister crumb.
Choose a hearty, whole-grain loaf for the most fiber and flavor, and store oat bread wrapped at room temperature, or slice and freeze it to keep it fresh.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Bread, oatmeal?
There are 269 calories in 100 g of Bread, oatmeal, or about 76 calories in 1 oz (28 g).
How much protein is in Bread, oatmeal?
Bread, oatmeal contains 8.4 g of protein per 100 g.
How many carbs are in Bread, oatmeal?
Bread, oatmeal has 48.5 g of carbohydrates per 100 g.
How much fat is in Bread, oatmeal?
Bread, oatmeal provides 4.4 g of total fat per 100 g.
What is Bread, oatmeal a good source of?
Bread, oatmeal is an excellent source of Selenium (45% DV), Manganese (41% DV), Thiamin (B1) (33% DV), Copper (23% DV) and Niacin (B3) (20% DV) and a good source of Riboflavin (B2), Protein, Folate (B9), Iron, Dietary Fiber and Phosphorus (per 100 g). Daily Values are based on a 2,000-calorie diet.
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