107 forms & preparations
Dietary labels are inferred automatically from Muffins, oat bran'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 31/100
How many beneficial nutrients Muffins, oat bran 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 Muffins, oat bran come from — the split across carbs, fat & protein.
67% from carbs
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Carbs 67%48.3 g per serving
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Fat 23%7.4 g per serving
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Protein 10%7.0 g per serving
What Muffins, oat bran 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 | 48.3 g | |
| Dietary Fiber | 4.6 g | |
| Total Sugars | 8.2 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 7.4 g | |
| Saturated Fat | 1.1 g | |
| Monounsaturated Fat | 1.7 g | — |
| Polyunsaturated Fat | 4.1 g | — |
| Omega-3 Fatty Acids | 458.0 mg | — |
| Omega-6 Fatty Acids | 3,664.0 mg | — |
| 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 | — |
| Myristic Acid | 8.0 mg | — |
| Palmitic Acid | 803.0 mg | — |
| Stearic Acid | 252.0 mg | — |
| Palmitoleic Acid | 16.0 mg | — |
| Oleic Acid | 1,661.0 mg | — |
| Gadoleic Acid | 13.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 3,664.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 7.0 g | |
| Histidine | 156.0 mg | — |
| Isoleucine | 262.0 mg | — |
| Leucine | 506.0 mg | — |
| Lysine | 277.0 mg | — |
| Methionine | 123.0 mg | — |
| Phenylalanine | 346.0 mg | — |
| Threonine | 210.0 mg | — |
| Tryptophan | 105.0 mg | — |
| Valine | 364.0 mg | — |
| Alanine | 337.0 mg | — |
| Arginine | 472.0 mg | — |
| Aspartic Acid | 576.0 mg | — |
| Cystine | 182.0 mg | — |
| Glutamic Acid | 1,430.0 mg | — |
| Glycine | 338.0 mg | — |
| Proline | 365.0 mg | — |
| Serine | 309.0 mg | — |
| Tyrosine | 234.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.7 mg | |
| Vitamin K | 13.0 mcg | |
| Thiamin (B1) | 0.3 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 0.4 mg | |
| Vitamin B6 | 0.2 mg | |
| Folate (B9) | 89.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 1.0 mg | |
| Choline | 6.6 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 63.0 mg | |
| Iron | 4.2 mg | |
| Magnesium | 157.0 mg | |
| Phosphorus | 376.0 mg | |
| Potassium | 507.0 mg | |
| Sodium | 393.0 mg | |
| Zinc | 1.8 mg | |
| Copper | 0.3 mg | |
| Manganese | 2.6 mg | |
| Selenium | 11.0 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 | 2.3 g | — |
About Muffins, oat bran
Pastry is a broad family of baked goods built on a dough of flour, fat, and liquid, prized for the tender, flaky, or crisp textures the fat creates as it separates layers of dough. The main types each behave differently: sturdy shortcrust for pies and tarts, airy laminated puff pastry for turnovers and vol-au-vents, buttery layered dough for croissants and Danishes, light choux for eclairs and cream puffs, and paper-thin filo for baklava and strudel.
Rich in refined carbohydrate and fat, pastries are an indulgent treat rather than an everyday staple, with calories driven largely by their butter or shortening. They form the foundation of both sweet and savory cooking, cradling fruit fillings, custards, meats, and cheeses. Success depends on keeping the fat cold and handling the dough gently. Store baked pastries in an airtight container, and freeze raw pastry dough to keep it fresh for weeks.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Muffins, oat bran?
There are 270 calories in 100 g of Muffins, oat bran, or about 305 calories in 1 medium (113 g).
How much protein is in Muffins, oat bran?
Muffins, oat bran contains 7.0 g of protein per 100 g.
How many carbs are in Muffins, oat bran?
Muffins, oat bran has 48.3 g of carbohydrates per 100 g.
How much fat is in Muffins, oat bran?
Muffins, oat bran provides 7.4 g of total fat per 100 g.
What is Muffins, oat bran a good source of?
Muffins, oat bran is an excellent source of Manganese (114% DV), Magnesium (37% DV), Copper (37% DV), Phosphorus (30% DV), Iron (23% DV) and Thiamin (B1) (22% DV) and a good source of Zinc, Dietary Fiber, Protein, Vitamin K and Potassium (per 100 g). Daily Values are based on a 2,000-calorie diet.
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