Oat bran: calories and nutrition facts

Oat bran has 361 kcal per 100 g. One serving, 2 tablespoons (30 g), has 108 kcal.

Calories
361 kcal
Protein
16.8 g
Carbohydrates
50.6 g
Fat
6.5 g

Per 100 g

Oat bran: how many calories?

Oat bran has 361 kcal per 100 g, with 16.8 g protein, 50.6 g carbs and 6.5 g fat. A 30 g serving (2 tablespoons) has 108 kcal. That is more than the average for Cooking Aids & Ingredients (199 kcal per 100 g). Most of its calories come from carbohydrates.

Where the calories come from

  • Protein20%
  • Carbohydrates62%
  • Fat18%

Calculate a portion

Calories
108 kcal
Protein
5 g
Carbohydrates
15.2 g
Fat
2 g

Nutrition facts

NutrientPer 100 gPer serving (30 g)
Calories361 kcal108 kcal
Fat6.5 g2 g
of which saturated fat1.2 g0.3 g
Carbohydrates50.6 g15.2 g
of which sugars2.2 g0.7 g
Fiber16.7 g5 g
Protein16.8 g5 g
Sodium7 mg2 mg
Water6.6 g2 g
Vitamin C0 mg0 mg
Calcium58 mg17 mg
Iron5.4 mg1.6 mg
Potassium566 mg170 mg
Magnesium235 mg71 mg

Source: Ciqual food composition table (ANSES, France). Data updated on 20 December 2025.

Share of reference intakes

Per 100 g, compared with an adult's reference intakes (2,000 kcal a day, Regulation (EU) No 1169/2011).

NutrientOf reference intake
Calories(361 kcal)18%
Fat(6.5 g)9%
of which saturated fat(1.2 g)6%
Carbohydrates(50.6 g)19%
of which sugars(2.2 g)2%
Protein(16.8 g)34%
Salt(0.02 g)0%

What the EU thresholds say

Nutrition claim thresholds from Regulation (EC) No 1924/2006, per 100 g.

  • Source of protein (at least 12% of calories)
  • High fibre (at least 6 g)
  • Low sugars (5 g or less)
  • Low sodium (120 mg or less)

Oat bran: frequently asked questions

Oat bran: how many calories per serving?

A 30 g serving (2 tablespoons) has 108 kcal.

Oat bran: how much protein?

Oat bran contains 16.8 g of protein per 100 g, 34% of the 50 g reference intake.

Oat bran: how much fibre?

Oat bran provides 16.7 g of fibre per 100 g, 67% of the 25 g a day recommended by EFSA.

Oat bran: how much makes 100 kcal?

100 kcal is about 28 g of this food.

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