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Suggest a better descriptionFood Exchange per serving: (Baked Oatmeal) 2 STARCH/BREAD EXCHANGES + 1 MILK EXCHANGES + 1 FAT EXCHANGES + 1 FRUIT EXCHANGES; CAL: 418; PRO: 14gm; FAT: 16gm,; CAR: 61gm; Food Exchanges per serving: (Variation) 2 STRACH/BREADS EXCHANGES + 1 MILK EXCHANGE + 1 FRUIT EXCHANGE + 1 FAT EXCHANGE. Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy OBrion and her Meal-Master Posted to Bakery-Shoppe Digest V1 #217 by "Jazzbel"
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Serving Size: 1 Serving (415g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 784 | ||
Calories from Fat: 75 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.6mg | 2 % | |
Potassium 1027.8mg | 27 % | |
Total Carbohydrate 170.6g | 50 % | |
Dietary Fiber 26.1g | 104 % | |
Sugars, other 144.4g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 784
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