Oat · Avena sativa

Oat flour, partially debranned

Nutrition facts per 100 g · edible portion

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7 forms & preparations

Oat bran, cooked Oat bran, raw Oat flour, partially debranned Oats Oats, whole grain, rolled, old fashioned Oats, whole grain, steel cut Oil, oat

Vegan Gluten-free Dairy-free

Dietary labels are inferred automatically from Oat flour, partially debranned'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.

20%

403 kcal Calories

29%

14.7 g Protein

24%

65.7 g Carbs

12%

9.1 g Fat

Good nutrient density 31/100

How many beneficial nutrients Oat flour, partially debranned 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 Oat flour, partially debranned come from — the split across carbs, fat & protein.

403 kcal / serving

65% from carbs

Carbs 65%

65.7 g per serving
Fat 20%

9.1 g per serving
Protein 15%

14.7 g per serving

What Oat flour, partially debranned 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).

Manganese175% Selenium62% Thiamin (B1)58% Copper49% Phosphorus36% Magnesium34% Protein29% Zinc29% Dietary Fiber23% Iron22% Riboflavin (B2)10%

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	65.7 g	24%
Dietary Fiber	6.5 g	23%
Total Sugars	0.8 g	—
Sucrose	0.5 g	—
Glucose	0.1 g	—
Fructose	0.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	9.1 g	12%
Saturated Fat	1.6 g	8%
Monounsaturated Fat	2.9 g	—
Polyunsaturated Fat	3.3 g	—
Omega-3 Fatty Acids	145.0 mg	—
Omega-6 Fatty Acids	3,185.0 mg	—
Butyric Acid	0.0 mg	—
Caproic Acid	0.0 mg	—
Caprylic Acid	0.0 mg	—
Capric Acid	0.0 mg	—
Lauric Acid	29.0 mg	—
Myristic Acid	14.0 mg	—
Palmitic Acid	1,361.0 mg	—
Stearic Acid	87.0 mg	—
Palmitoleic Acid	14.0 mg	—
Oleic Acid	2,852.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	3,185.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	14.7 g	29%

Vitamins	Amount	% DV
Vitamin A (RAE)	0.0 mcg	0%
Vitamin C	0.0 mg	0%
Vitamin D	0.0 mcg	0%
Vitamin E	0.7 mg	5%
Vitamin K	3.2 mcg	3%
Thiamin (B1)	0.7 mg	58%
Riboflavin (B2)	0.1 mg	10%
Niacin (B3)	1.5 mg	9%
Vitamin B6	0.1 mg	7%
Folate (B9)	32.0 mcg	8%
Vitamin B12	0.0 mcg	0%
Pantothenic Acid (B5)	0.2 mg	4%
Choline	29.9 mg	5%
Betaine	30.7 mg	—

Minerals	Amount	% DV
Calcium	55.0 mg	4%
Iron	4.0 mg	22%
Magnesium	144.0 mg	34%
Phosphorus	452.0 mg	36%
Potassium	371.0 mg	8%
Sodium	19.0 mg	1%
Zinc	3.2 mg	29%
Copper	0.4 mg	49%
Manganese	4.0 mg	175%
Selenium	34.0 mcg	62%

Sterols	Amount	% DV
Cholesterol	0.0 mg	0%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	2.0 g	—

About Oat flour, partially debranned

Oat flour is simply oats ground to a fine powder — you can even make it at home by blitzing rolled oats in a blender. It has a soft, slightly sweet, mild flavor and brings a tender, moist crumb to pancakes, muffins, cookies and quick breads, which is why it has become a favorite in wholesome home baking.

At about 403 calories per 100 grams of dry flour, oat flour's nutritional draw is its fiber — including beta-glucan, the soluble fiber linked to healthier cholesterol — along with plant protein, B vitamins, iron, magnesium and manganese. Oats are naturally free of gluten, but they are very commonly processed alongside wheat, so anyone with celiac disease should choose flour labeled certified gluten-free.

Because it has no gluten of its own, oat flour does not give the structure and rise that wheat does, so in raised baking it is usually mixed with wheat or with binders. On its own it shines in pancakes, cookies and tender batters where a soft, cakey texture is exactly what you want.

Nutrition data from USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Oat flour, partially debranned?

There are 403 calories in 100 g of Oat flour, partially debranned, or about 403 calories in 1 unit (100 g).

How much protein is in Oat flour, partially debranned?

Oat flour, partially debranned contains 14.7 g of protein per 100 g.

How many carbs are in Oat flour, partially debranned?

Oat flour, partially debranned has 65.7 g of carbohydrates per 100 g.

How much fat is in Oat flour, partially debranned?

Oat flour, partially debranned provides 9.1 g of total fat per 100 g.

What is Oat flour, partially debranned a good source of?

Oat flour, partially debranned is an excellent source of Manganese (175% DV), Selenium (62% DV), Thiamin (B1) (58% DV), Copper (49% DV), Phosphorus (36% DV) and Magnesium (34% DV) and a good source of Riboflavin (B2) (per 100 g). Daily Values are based on a 2,000-calorie diet.