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  2. Rolled oats - Wikipedia

    en.wikipedia.org/wiki/Rolled_oats

    As a rich source of dietary fiber (10 grams per 100 gram serving), whole oats supply beta-glucan (4 grams per 100 gram serving; table), a soluble fiber with cholesterol-lowering effects. [ 3 ] [ 6 ] [ 7 ]

  3. Every Fast-Food Oatmeal—Ranked by Nutrition - AOL

    www.aol.com/every-fast-food-oatmeal-ranked...

    Tim Horton's Homestyle Oatmeal is a maple-flavored oatmeal with 20 grams of sugar, most of which is added sugar. With no fruit or nuts to add extra fiber, healthy fats, or protein, each serving ...

  4. 12 Unhealthiest Instant Oatmeals—Ranked by Sugar Content - AOL

    www.aol.com/12-unhealthiest-instant-oatmeals...

    Quaker Instant Oatmeal Chocolate: 7 grams Quaker Instant Oatmeal Chocolate PER 1 PACKET (35 G) SERVING : 130 calories, 3.5 g fat (1.5 g saturated fat, 0 g trans fat), 150 mg sodium, 25 g carbs (3 ...

  5. Oatmeal - Wikipedia

    en.wikipedia.org/wiki/Oatmeal

    Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats.

  6. Oat - Wikipedia

    en.wikipedia.org/wiki/Oat

    In a reference serving of 100 g (3.5 oz), ... as long as the food provides 0.75 grams of soluble fiber per serving. ... Oatmeal caudle, ...

  7. Here are 10 foods that have more fiber than a serving of oatmeal. Related: ... Fiber per serving: 7 grams. This unsuspecting veggie is actually packed with tons of fiber. Plus, it also has tons of ...

  8. Not Into Eggs? These 10 Foods Pack More Protein - AOL

    www.aol.com/not-eggs-10-foods-pack-220843475.html

    You'd be hard-pressed to find a nutritionist who doesn't recommends eggs for protein—but these foods have more grams per serving.

  9. Oat beta-glucan - Wikipedia

    en.wikipedia.org/wiki/Oat_beta-glucan

    Cereal β-glucans – including β-glucan from oat, barley and wheat – are linear polysaccharides joined by 1,3 and 1,4 carbon linkages. The majority of cereal β-glucan bonds consist of 3 or 4 beta-1,4 glycosidic bonds (trimers and tetramers) interconnected by 1,3 linkages.