Calories in Cereals ready-to-eat, KELLOGG, KELLOGG'S, RAISIN BRAN CRUNCH - Full Nutrition Facts

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Nutrition Facts

Serving Size:

1 cup (1 NLEA serving) (53g)

Calories:

187.62

Total Fat:

1.007 g

Saturated Fat:

0.201 g

Trans Fat:

0 g

Monounsaturated Fat:

0.371 g

Polyunsaturated Fat:

0.424 g

Cholesterol:

0 mg

Sodium:

208.82 mg

Total Carbohydrate:

44.997 g

Dietary Fiber:

4.028 g

Sugars:

19.981 g

Protein:

3.233 g

Vitamin A:

541.13 IU

Vitamin C:

0.689 mg

Calcium:

18.55 mg

Iron:

4.505 mg

Ash:

0.954 g

Alcohol, ethyl:

0 g

Water:

2.809 g

Caffeine:

0 mg

Theobromine:

0 mg

Magnesium, Mg:

46.64 mg

Phosphorus, P:

137.27 mg

Potassium, K:

212.53 mg

Zinc, Zn:

1.59 mg

Copper, Cu:

0.159 mg

Manganese, Mn:

0.939 mg

Selenium, Se:

1.908 mcg

Retinol:

162.71 mcg

Vitamin A, RAE:

162.71 mcg_RAE

Carotene, beta:

0 mcg

Carotene, alpha:

0 mcg

Vitamin E (alpha-tocopherol):

0.217 mg

Vitamin D:

39.75 IU

Cryptoxanthin, beta:

0 mcg

Lycopene:

0 mcg

Lutein + zeaxanthin:

0 mcg

Thiamin:

0.371 mg

Riboflavin:

0.424 mg

Niacin:

5.3 mg

Pantothenic acid:

0.304 mg

Vitamin B-6:

0.477 mg

Folate, total:

100.7 mcg

Vitamin B-12:

1.537 mcg

Choline, total:

6.413 mg

Vitamin K (phylloquinone):

0.689 mcg

Folic acid:

90.63 mcg

Folate, food:

10.07 mcg

Folate, DFE:

164.3 mcg_DFE

Vitamin E, added:

0 mg

Vitamin B-12, added:

1.537 mcg

4:0:

0 g

6:0:

0 g

8:0:

0.002 g

10:0:

0 g

12:0:

0.001 g

14:0:

0.003 g

16:0:

0.138 g

18:0:

0.051 g

18:1 undifferentiated:

0.366 g

18:2 undifferentiated:

0.388 g

18:3 undifferentiated:

0.031 g

20:4 undifferentiated:

0.001 g

22:6 n-3:

0 g

14:1:

0 g

16:1 undifferentiated:

0.004 g

18:4:

0 g

20:1:

0 g

20:5 n-3:

0 g

22:1 undifferentiated:

0 g

22:5 n-3:

0 g

15:0:

0 g

17:0:

0.001 g

20:2 n-6 c,c:

0 g

17:1:

0 g

20:3 undifferentiated:

0 g

15:1:

0 g

Here you will find the full nutrition facts for Cereals ready-to-eat, KELLOGG, KELLOGG'S, RAISIN BRAN CRUNCH including calories, protein, carbs, fat and much more.

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