Bread, reduced-calorie, oat bran

Plant foods · Grains · Baked goods

g
Macronutrients 84 / 100 How is this scored?

Composition

Energy

Protein 8.0 g · 32 kcal/100g
Fat 3.2 g · 29 kcal/100g
Carbs 41.3 g · 165 kcal/100g
Fiber 12.0 g
Water 46 g
Total energy 201 kcal

Energy is predominantly from carbs (73%); EFSA recommends 45–60% for a balanced diet

Fat quality 71 / 100 How is this scored?
Total fat
3.2g
Saturated
0.4g
Monounsat.
0.7g
Polyunsat.
1.7g
Omega-6
1.57g

Saturated fat is 2.0% of energy, within the WHO limit of 10%.

Protein quality 81 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 100%
Lysine 81%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Lysine (81% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 55 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 0.0 mg
Vitamin D 0.0 µg
Vitamin E 0.3 mg
Vitamin K 2 µg
Thiamin (B1) 0.35 mg
Riboflavin (B2) 0.20 mg
Niacin (B3) 3.8 mg
Pantothenic (B5) 0.5 mg
Vitamin B6 0.10 mg
Folate (B9) 81 µg
Vitamin B12 0.00 µg

Minerals

Calcium 57 mg
Iron 3.2 mg
Magnesium 55 mg
Phosphorus 139 mg
Potassium 102 mg
Sodium 459 mg
Zinc 1.1 mg
Copper 0.29 mg
Manganese 1.10 mg
Selenium 20.6 µg

Notable source of Manganese (55% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.