United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28382, PEPPERIDGE FARM, Farmhouse Oatmeal Bread
Food Group: Baked Products
Nitrogen to Protein Conversion Factor: 6.25  
Manufacturer Campbell Soup Co.
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
serving 43g
Proximates Water g 34.40 -- -- 14.79
Proximates Energy kcal 275 -- -- 118
Proximates Energy kJ 1151 -- -- 495
Proximates Protein g 0.01 -- -- 0.00
Proximates Total lipid (fat) g 4.07 -- -- 1.75
Proximates Ash g 1.93 -- -- 0.83
Proximates Carbohydrate, by difference g 50.70 -- -- 21.80
Proximates Fiber, total dietary g 3.0 -- -- 1.3
Proximates Sugars, total g 6.91 -- -- 2.97
Minerals Calcium, Ca mg 72 -- -- 31
Minerals Iron, Fe mg 2.79 -- -- 1.20
Minerals Sodium, Na mg 465 -- -- 200
Vitamins Vitamin C, total ascorbic acid mg 1.0 -- -- 0.4
Vitamins Thiamin mg 0.330 -- -- 0.142
Vitamins Riboflavin mg 0.230 -- -- 0.099
Vitamins Niacin mg 3.720 -- -- 1.600
Vitamins Vitamin A, IU IU 99 -- -- 43
Lipids Fatty acids, total saturated g 1.020 -- -- 0.439
Lipids Fatty acids, total monounsaturated g 0.880 -- -- 0.378
Lipids Fatty acids, total polyunsaturated g 1.930 -- -- 0.830
Lipids Fatty acids, total trans g 0.020 -- -- 0.009
Lipids Cholesterol mg 1 -- -- 0