Bread, oatmeal
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 269 kcalEnergy
- 8.4 gProtein
- 4.4 gFat
- 48.5 gCarbohydrate
| Nutrient | Per 100 g | 1 oz | Source field |
|---|---|---|---|
| Energy | 269 kcal | 76 kcal | 1008 Energy |
| Energy (kJ) | 1,125 kJ | 319 kJ | 1062 Energy |
| Protein | 8.4 g | 2.4 g | 1003 Protein |
| Fat | 4.4 g | 1.2 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 0.703 g | 0.2 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 1.578 g | 0.45 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.702 g | 0.48 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 0 mg | 0 mg | 1253 Cholesterol |
| Carbohydrate | 48.5 g | 13.7 g | 1005 Carbohydrate, by difference |
| Sugars | 8.14 g | 2.3 g | 2000 Total Sugars |
| Dietary fibre | 4 g | 1.1 g | 1079 Fiber, total dietary |
| Sodium | 447 mg | 127 mg | 1093 Sodium, Na |
| Potassium | 142 mg | 40 mg | 1092 Potassium, K |
| Calcium | 66 mg | 19 mg | 1087 Calcium, Ca |
| Iron | 2.7 mg | 0.77 mg | 1089 Iron, Fe |
| Water | 36.7 g | 10.4 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 oz | 28.4 g | 76 | 2.4 | 1.2 | 13.7 | 2.3 | 1.1 | 127 |
| 1 slice | 27 g | 73 | 2.3 | 1.2 | 13.1 | 2.2 | 1.1 | 121 |
| 1 large or thick slice | 43 g | 116 | 3.6 | 1.9 | 20.9 | 3.5 | 1.7 | 192 |
| Quantity not specified | 28 g | 75 | 2.4 | 1.2 | 13.6 | 2.3 | 1.1 | 125 |
| 1 cubic inch | 4.3 g | 12 | 0.36 | 0.19 | 2.1 | 0.35 | 0.17 | 19 |
| 1 small or thin/very thin slice | 25 g | 67 | 2.1 | 1.1 | 12.1 | 2 | 1 | 112 |
| 1 medium or regular slice | 28 g | 75 | 2.4 | 1.2 | 13.6 | 2.3 | 1.1 | 125 |
| 1 slice, crust not eaten | 13 g | 35 | 1.1 | 0.57 | 6.3 | 1.1 | 0.52 | 58 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:172678
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Bread and bakery
- Preparation
- as sold
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Bread, oatmeal (official name from the source)
- Français: Pain, flocons d'avoine (machine-translated, confirmed by a second independent pass)
- Deutsch: Brot, Haferflocken (machine-translated, confirmed by a second independent pass)
- Italiano: Pane, fiocchi d'avena (machine-translated, confirmed by a second independent pass)
- Español: Pan, copos de avena (machine-translated, confirmed by a second independent pass)
Related foods
- Bread, white, commercially prepared (includes soft bread crumbs)
- Bread, crumbs, dry, grated, plain
- Bread, Italian
- Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca
- Bread, whole-wheat, commercially prepared
- Bread, french or vienna (includes sourdough)
- Bread, rye
- Bread, wheat
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:172678" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.