Oatmeal Nutrition Facts

Oatmeal nutrition facts

1 cup oatmeal contain the following oatmeal nutrition facts:

150 cal;
5.5 gin protein (incomplete);
2.7 gm fat;
26 gm carbohydrate;
24 mg calcium;
155 mg phosphorus;
1.6 mg iron;
595 mg sodium;
166 mg potassium;
.2 mg B-1;
.05 mg B-2;
.27 mg niacin;
57 mg magnesium.

A symbol of the old fashioned, hearty, down on the farm breakfast, oatmeal is rather high in calories and carbohydrates, mostly in the form of starches important for energy but usually quite well supplied in the American diet. Oatmeal supplies a good amount of B vitamins, needed for growth, health, and energy, good appetite and digestion, normal function of the muscles, heart, and nerve tissues, as well as for the health of the skin, mouth, lips, and gums. Oatmeal is also rich in minerals, including calcium, for healthy bones and teeth, proper heart action, nerve functions, and clotting 1 of blood; phosphorus, for strong bones and teeth; iron, for the prevention of iron deficiency anemia; and magnesium, for proper metabolism of vitamin C and calcium, functioning of the muscular and nervous systems, and utilization of fats and carbohydrates. Oats are one of the most important sources of inositol, a B vitamin important for the body’s production of lecithin, for good appetite and digestion, for regulating the liver, and possibly for proper metabolism of fats. Oats are available as either rolled or steel cut. The rolled are prepared in a high heat process that may damage some of their nutritional value. Steel cut oats, which take longer to cook, are not subjected to high heat during processing and so tend to retain more of the original nutrients. Besides being made into oatmeal, oats may be used in cookies, cakes, and breads and may often be more nutritious than other ingredients that are usually used for these foods.