Cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Significant amount	Priority	Nutrient
83610			Water
11600			Starch
2540			Protein
1700			Fiber, total dietary
1520			Total lipid (fat)
540			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
422			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
340			ASH, TOTAL
280			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
270			Sugars, total
250			Sucrose
77			Phosphorus, P
70			Potassium, K
27			Magnesium, Mg
21			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
20			Galactose
18			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
9			Calcium, Ca
5			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
4			Sodium, Na
3.1			Betaine
3			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
2			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
1			Zinc, Zn
1			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
0.9			Iron, Fe
0.58			Manganese, Mn
0.311			Pantothenic acid
0.225			Niacin
0.21			Tocotrienol, alpha
0.08			Vitamin E (alpha-tocopherol)
0.076			Thiamin
0.074			Copper, Cu
0.0716			Fluoride, F
0.03			Tocopherol, gamma
0.016			Riboflavin
0.01			Tocopherol, beta
0.006			Folic acid
0.0054			Selenium, Se
0.005			Vitamin B-6
0.0003			Vitamin K (phylloquinone)