Oat Bread
Bread, reduced-calorie, oat bran, toasted
12%
239 kcal
239 kcal
Energy
5.4%
3.8 g
3.8 g
Fat
2.7%
0.5 g
0.5 g
Saturates
4.7%
4.2 g
4.2 g
Sugar
17.4%
1.0 g
1.0 g
Salt
73%
13%
14%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 239 (1000 kJ) | |
| from Carbohydrate | 197 (824 kJ) | |
| from Fat | 34 (143 kJ) | |
| from Protein | 38 (159 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 49.2 g | |
| Dietary Fiber | 14.3 g | |
| Starch | ~ | |
| Sugars | 4.2 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 3.8 g | |
| Saturated Fat | 0.5 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 2.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 3.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 439.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 81.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.8 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 23.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 789.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 2.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 2.0 g | |
| Linoleic Acid | 1,865.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 122.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 122.0 mg | |
| Omega-6 Fatty Acids | 1,865.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 9.5 g | |
| Essential Aminos | ||
| Histidine | 217.0 mg | |
| Isoleucine | 382.0 mg | |
| Leucine | 673.0 mg | |
| Lysine | 346.0 mg | |
| Methionine | 167.0 mg | |
| Phenylalanine | 196.0 mg | |
| Threonine | 306.0 mg | |
| Tryptophan | 123.0 mg | |
| Valine | 433.0 mg | |
| Non-essential Aminos | ||
| Alanine | 371.0 mg | |
| Arginine | 458.0 mg | |
| Aspartic Acid | 627.0 mg | |
| Cystine | 160.0 mg | |
| Glutamic Acid | 2,616.0 mg | |
| Glycine | 379.0 mg | |
| Proline | 848.0 mg | |
| Serine | 466.0 mg | |
| Tyrosine | 459.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 35.7 g |
| Ash | 1.8 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 16.1 mg | |
| Vitamin A | 3 IU | |
| Vitamin B1 (thiamine) | 0.3 mg | |
| Vitamin B2 (riboflavin) | 0.2 mg | |
| Vitamin B3 (niacin) | 4.0 mg | |
| Vitamin B5 (pantothenic acid) | 0.2 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 82 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 2 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 68.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 3.8 mg | |
| Magnesium | 55.0 mg | |
| Manganese | 1.0 mg | |
| Phosphorus | 144.0 mg | |
| Potassium | 122.0 mg | |
| Sodium | 418.0 mg | |
| Zinc | 1.2 mg | |
About Oat Bread
Oat bread was first manufactured in Britain, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet. Read More
Oat bread was first manufactured in Britain, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet. (Wikipedia)