Breakfast cereals

Cereals, oats, regular and quick, not fortified, dry

FDC 173904cup (81 g)

Source: USDA FoodData Central · Public domain

Original analysis by NutriVerdict

Density 62 · +1 vs Breakfast cereals median

On our Nutrient Density Score, which measures beneficial nutrients per calorie relative to the foods we cover, Cereals, oats, regular and quick, not fortified, dry is a strongly nutrient-dense choice at 62 of 100. Within breakfast cereals it ranks 14 of 30. Per 100 grams it is an excellent source of dietary fiber (36% DV), an excellent source of magnesium (33% DV), an excellent source of protein (26% DV). Most of its 379 calories per 100 grams come from carbohydrate.

Source: USDA FoodData Central · Public domain

Fig. 1 · Macronutrient composition
Protein 13.2 g · 14%Carb 67.7 g · 71%Fat 6.5 g · 15%

Percent of calories derived by NutriVerdict from USDA grams

Nutrition facts

NutrientAmount% DV
Calories379 kcal19%
Total fat6.5 g8%
Saturated fat1.1 g6%
Cholesterol0 mg0%
Sodium6 mg0%
Carbohydrate68 g25%
Dietary fiber10 g36%
Sugars0.99 g
Protein13 g26%
Potassium362 mg8%
Calcium52 mg4%
Iron4.3 mg24%
Magnesium138 mg33%
Vitamin C0 mg0%
Vitamin A0 µg0%
Vitamin E0.42 mg3%

Source: USDA FoodData Central · Public domain

FDC 173904

Original analysis by NutriVerdict

What it is rich in

Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.

Dietary fiber36% DV
Magnesium33% DV
Protein26% DV
Iron24% DV

Original analysis by NutriVerdict

Versus the breakfast cereals median

Nutrient density62 vs 61 median
Protein / 100 g13 vs 7.1 median
Fiber / 100 g10 vs 2.7 median
Sodium / 100 g6 vs 49 median

Original analysis by NutriVerdict

More nutrient-dense swaps

Foods in the same category that score higher on nutrient density.

Cereals ready-to-eat, frosted oat cereal with marshmallowsDensity 62 vs 62Cereals, whole wheat hot natural cereal, cooked with water, without saltDensity 63 vs 62Cereals ready-to-eat, wheat and bran, presweetened with nuts and fruitsDensity 64 vs 62

View the USDA source record