Oat macaroni, boiled, no added salt Nutrition Label

Oat macaroni, boiled, no added salt Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 108kcal (453 kj)
23%
Carbohydrates 19.53g
8%
Sugars 0.18g
Starch 19.35g
Sucrose 0.11g
Maltose 0.01g
Fructose 0.04g
Galactose 0.00g
Glucose 0.02g
Protein 3.90g
3%
Fat 1.11g
2%
Fatty acids, total polyunsaturated 0.44g
Fatty acids, total monounsaturated cis 0.36g
Fatty acids, total saturated 0.18g
Cholesterol (gc) 0.00mg
Sterols 14.04mg
Iron 0.88mg
5%
Vitamin d 0.00ug
0%
Calcium 11.16mg
1%
Chromium 0.30ug
1%
Sodium 1.00mg
0%
Iodine 4.20ug
3%
Copper 0.10mg
0%
Salt 2.55mg
0%
Selenium 2.75ug
5%
Vitamin e alphatocopherol 0.17mg
1%
Zinc 0.64mg
8%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 0.00ug
0%
Vitamin a retinol activity equivalents 0.06ug
0%
Thiamin (vitamin b1) 0.05mg
5%
Riboflavine (vitamin b2) 0.02mg
2%
Vitamin b6 pyridoxine (hydrochloride) 0.03mg
2%
Manganese 0.66mg
37%
Magnesium 22.98mg
7%
Potassium 81.84mg
4%
Fluoride (fluerine) 0.02mg
1%
Phosphorus 81.50mg
12%
Vitamin k 0.43ug
0%
Fibre, total 1.75g
0%
Fibre, dietary 1.31g
5%
Niacin equivalents, total 1.07mg
8%
Molybdenum 0.00mg
0%
Folate 7.70ug
2%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 52.40g
2%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Oat macaroni, boiled, no added salt Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Oat macaroni, boiled, no added salt

Fat 10%
Carbohydrates 75%
Protein 15%

Protein Amino Acids Profile

The ratio of amino acids in Oat macaroni, boiled, no added salt. See full profile

Tryptophan 1%
Methionine 2%
Histidine 2%
Lysine 2%
Tyrosine 3%
Threonine 3%
Cystine 3%
Alanine 3%
Glycine 3%
Arginine 4%
Isoleucine 4%
Valine 4%
Aspartic acid 4%
Serine 5%
Phenylalanine 5%
Leucine 7%
Proline 11%
Glutamic acid 35%

Component Breakdown for Oat macaroni, boiled, no added salt

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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