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Oat flour, partially debranned
Carbohydrates 65.7 g Proteins 14.66 g Fats 9.12 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 263 kcal Protein 59 kcal Fat 82 kcal
Histidine - g Isoleucine - g Leucine - g Lysine - g Methionine - g Phenylalanine - g Threonine - g Tryptophan - g Valine - g
Total polyunsaturated 3.329 g Omega 3 (n-3) 0.145 g Omega 6 (n-6) 3.185 g Total monounsaturated 2.866 g Total saturated 1.607 g Total trans - g Cholesterol 0 mg
Vitamin C 0 mg Folate, total 32 µg Folate, DFE 32 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.125 mg Vitamin B-3 (Niacin) 1.474 mg Vitamin B-5 (Pantothenic acid) 0.201 mg Vitamin B-6 0.125 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 0 µg Vitamin E (alpha-tocopherol) 0.7 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 3.2 µg
Calcium, Ca 55 mg Iron, Fe 4 mg Magnesium, Mg 144 mg Phosphorus, P 452 mg Potassium, K 371 mg Sodium, Na 19 mg Zinc, Zn 3.2 mg Copper, Cu 0.437 mg Manganese, Mn 4.019 mg Selenium, Se 34 µg
n-6 : n-3 ratio:
21.9 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
21.97
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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