Oats, cooked, (Maotsi ophika)
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 |
|---|---|---|---|
| 9600 | Carbohydrate | ||
| 1700 | Protein | ||
| 1600 | Fiber, total dietary | ||
| 1600 | Total lipid (fat) | ||
| 590 | Fatty acids, total polyunsaturated | ||
| 590 | Manganese, Mn | ||
| 510 | Fatty acids, total monounsaturated | ||
| 290 | Fatty acids, total saturated | ||
| 77 | Phosphorus, P | ||
| 66 | Energy | ||
| 57 | Potassium, K | ||
| 24 | Magnesium, Mg | ||
| 8 | Calcium, Ca | ||
| 2 | Sodium, Na | ||
| 0.7 | Iron, Fe | ||
| 0.5 | Zinc, Zn | ||
| 0.24 | Vitamin E (alpha-tocopherol) | ||
| 0.2 | Pantothenic acid | ||
| 0.12 | Thiamin | ||
| 0.1 | Niacin | ||
| 0.06 | Copper, Cu | ||
| 0.02 | Riboflavin | ||
| 0.019 | Pyridoxine (Vitamin B6 | ||
| 0.005 | Folic acid | ||
| 0.002 | Vitamin A, IU |