United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28276, MURRAY, SOUTHERN KITCHEN, Oatmeal Cookies
Food Group: Baked Products
Nitrogen to Protein Conversion Factor: 6.25  
Manufacturer Kellogg, Co.
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cookies 29g
Proximates Water 1 g 4.00 -- -- 1.16
Proximates Energy 1 kcal 478 -- -- 139
Proximates Energy kJ 2000 -- -- 580
Proximates Protein 1 g 7.10 -- -- 2.06
Proximates Total lipid (fat) 1 g 20.10 -- -- 5.83
Proximates Carbohydrate, by difference 1 g 67.70 -- -- 19.63
Proximates Fiber, total dietary 1 g 4.5 -- -- 1.3
Proximates Sugars, total 1 g 30.90 -- -- 8.96
Minerals Iron, Fe 1 mg 2.10 -- -- 0.61
Minerals Magnesium, Mg 1 mg 6 -- -- 2
Minerals Phosphorus, P 1 mg 28 -- -- 8
Minerals Potassium, K 1 mg 123 -- -- 36
Minerals Sodium, Na 1 mg 325 -- -- 94
Minerals Zinc, Zn 1 mg 0.20 -- -- 0.06
Vitamins Thiamin 1 mg 0.290 -- -- 0.084
Vitamins Riboflavin 1 mg 0.160 -- -- 0.046
Vitamins Niacin 1 mg 1.700 -- -- 0.493
Vitamins Vitamin B-6 1 mg 0.010 -- -- 0.003
Vitamins Folate, total 1 µg 39 -- -- 11
Lipids Fatty acids, total saturated 1 g 6.300 -- -- 1.827
Lipids Fatty acids, total monounsaturated 1 g 4.900 -- -- 1.421
Lipids Fatty acids, total polyunsaturated 1 g 7.500 -- -- 2.175
Lipids Fatty acids, total trans 1 g 0.270 -- -- 0.078
Lipids Cholesterol 1 mg 0 -- -- 0

Sources of Data

1Kellogg, Co. Kellogg Company Products , 2012