United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  18049, Bread, reduced-calorie, oat bran
heading Nutrient Unit
Value per 100 g

oz 28.35g

slice 23g
Proximates Water g 46.00 13.04 10.58
Proximates Energy kcal 201 57 46
Proximates Protein g 8.00 2.27 1.84
Proximates Total lipid (fat) g 3.20 0.91 0.74
Proximates Carbohydrate, by difference g 41.30 11.71 9.50
Proximates Fiber, total dietary g 12.0 3.4 2.8
Proximates Sugars, total g 3.52 1.00 0.81
Minerals Calcium, Ca mg 57 16 13
Minerals Iron, Fe mg 3.15 0.89 0.72
Minerals Magnesium, Mg mg 55 16 13
Minerals Phosphorus, P mg 139 39 32
Minerals Potassium, K mg 102 29 23
Minerals Sodium, Na mg 459 130 106
Minerals Zinc, Zn mg 1.05 0.30 0.24
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.354 0.100 0.081
Vitamins Riboflavin mg 0.203 0.058 0.047
Vitamins Niacin mg 3.763 1.067 0.865
Vitamins Vitamin B-6 mg 0.103 0.029 0.024
Vitamins Folate, DFE µg 114 32 26
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 2 1 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.28 0.08 0.06
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 1.7 0.5 0.4
Lipids Fatty acids, total saturated g 0.445 0.126 0.102
Lipids Fatty acids, total monounsaturated g 0.684 0.194 0.157
Lipids Fatty acids, total polyunsaturated g 1.670 0.473 0.384
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0