Is Dunkin Donuts Brown Sugar Flavored Oatmeal With Dried Fruit Topping healthy?


By: Dunkin Donuts

47
CQ SCORE

300
CALORIES PER SERVING

19
INGREDIENTS

SALT

HIGH

SAT FAT

MED

SUGAR

MED

FIBER

LOW

Macro Nutrient Breakdown

  • Carbs 79.2
  • Fat 11.7
  • Protein 9.1

+ Good Source of Fiber - the USDA cites fiber as underconsumed nutrient of public health concern

- Contains Added Sugars- the American Heart Association recommends no more than 24g daily for women and 36g for men

! High Sodium - the average American consumes more than twice the American Heart Association daily recommended 1,500 mg

Macronutrient Score

Are the proteins, fats, and carbs in this food from the best sources?

23.8/35

SCORE BREAKDOWN

Fat Ratio: 11.7%
Fat Quality: 49.6 / 100.0
Carb Ratio: 79.2%
Carb Quality: 67.1 / 100.0
Protein Ratio: 9.1%
Protein Quality: 100.0 / 100.0
Refined Carb Ingredients - 1
Whole Carb Ingredients - 3

Micronutrient Score

Is this food nutritiously dense?

23.1/45.0

SCORE BREAKDOWN

Product Nutrient Density score: 7.0/10.0
Comparable Product: McDONALD'S, Sausage Biscuit with Egg
Comparable Product Nutrient Density score: 7.7/20.0
Plant score: 12.2/15.0
Sodium & Added Sugar Detractor: - 3.8

Ingredient Score

Is this food minimally processed?

0.0/20

SCORE BREAKDOWN

8 Processed Ingredients
11 Other Ingredients
1 Sugar / Equivalent Ingredients

19

INGREDIENTS

Click into ingredient for summary

Cooked Oatmeal: Whole Grain Rolled Oats

FUNCTIONS

Whole Grain

DESCRIPTION

Sugar P RG S

Sugar

FUNCTIONS

Processed
Refined Grain
Added Sugar

DESCRIPTION

The generalized name for sweet, short-chains of soluble carbohydrates. The world produced about 168 million tonnes of sugar in 2011. The average person consumes about 24 kilograms (53 lb) of sugar each year (33.1 kg in industrialised countries), equivalent to over 260 food calories per person, per day. New FDA nutrition facts labels recommend no more than 50g of added sugars per day. Potential negative health effects of excess sugar consumption include addiction, Alzheimer's disease, changes in blood glucose levels, cardiovascular disease, hyperactivity, obesity, diabetes, and tooth decay.

Natural And Artificial Flavor

FUNCTIONS

Processed

DESCRIPTION

The FDA requires the term artificial flavor or artificial flavoring be applied for any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Conversely, the term natural flavor or natural flavoring applies to any substance to impart flavor that is derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.

Salt

FUNCTIONS

Processed

DESCRIPTION

Common salt is a mineral composed primarily of sodium chloride. Salt is essential for animal life, and saltiness is one of the basic human tastes. In general, Americans should limit daily sodium consumption to 2,300 milligrams, but this is an upper safe limit, not a recommended daily allowance.

Calcium Carbonate

FUNCTIONS

Added Vitamin

DESCRIPTION

Calcium carbonate is used in the production of calcium oxide as well as toothpaste and has seen a resurgence as a food preservative and color retainer, when used in or with products such as organic apples. Added vitamins and nutrients may lack the nutritional benefit of naturally present vitamins and nutrients.

Guar Gum

FUNCTIONS

Processed

DESCRIPTION

Guar gum is the ground endosperm of guar beans and is typically used as a thickener, a stabilizer, or to increase dough yield.

Oat Flour

FUNCTIONS

Whole Grain

DESCRIPTION

Oat flour is a whole grain flour that can be used in baking, or for thickening soups and stews.

Caramel Color

FUNCTIONS

Processed
Controversial

DESCRIPTION

Caramel color or caramel coloring is a water-soluble food coloring and one of the most widely used food colorings. It is widely approved for use in food globally but application and use level restrictions vary by country. California has listed a compound formed in the manufacture of Class III and IV caramel colors in the state's Proposition 65, thus legally including it in the category of chemicals "known to the state to cause cancer or reproductive toxicity".

Sucralose

FUNCTIONS

Processed

DESCRIPTION

An artificial sweetener made from sucrose (sugar) and chlorine molecules. It is often mixed with a bulking agent such as maltodextrin or dextrose to give it the granularity and appearance of table sugar. The most common brand name is Splenda. It is over 500 times sweeter than sugar and does not affect blood sugar or insulin levels. It is extremely common in processed foods and is marketed as diet friendly, "sugar-free" and "safe for diabetics."

Niacinamide

FUNCTIONS

DESCRIPTION

Nicotinamide, also known as niacinamide, is a water-soluble vitamin and is part of the vitamin B group.

Reduced Iron

FUNCTIONS

DESCRIPTION

A fine iron powder, typically obtained by treating ferric oxide with hydrogen and used as an additive in foods, medicines, etc.

Vitamin A Palmitate

FUNCTIONS

Added Vitamin

DESCRIPTION

Retinyl palmitate, or vitamin A palmitate, is a common vitamin supplement added to foods such as low fat milk and breakfast cereal.

Pyridoxine Hydrochloride

FUNCTIONS

Processed

DESCRIPTION

Pyridoxine Hydrochloride is a form of vitamin B6 often used as a dietary supplement

Riboflavin

FUNCTIONS

DESCRIPTION

Riboflavin is part of the vitamin B group and is regularly used as a dietary supplement.

Thiamin Mononitrate

FUNCTIONS

Added Vitamin

DESCRIPTION

The salt thiamine mononitrate is used for food fortification for vitamin B1.

Thompson Seedless Grapes

FUNCTIONS

DESCRIPTION

Sunflower Oil

FUNCTIONS

Processed

DESCRIPTION

Sunflower oil is derived from the seeds of the sunflower plant and is commonly used in processed foods. Modern Western diets typically have ratios of omega-6 to omega-3 in excess of 10 to 1, some as high as 30 to 1, partly due to sunflower oil which has an omega-6 to omega-3 ratio of 1:0. The optimal ratio is thought to be 4 to 1 or lower.

Cranberries

FUNCTIONS

Whole Grain

DESCRIPTION

Fresh cranberries are a hard and bitter fruit. About 95% of cranberries are processed and used to make cranberry juice and sauce. They are also sold dried and sweetened.

Sulphur Dioxide; Milk

FUNCTIONS

DESCRIPTION

Nutrition Label
Amt per Serving Daily Value1

Calories

300Kcal

15%

Total Fat 4g 5%
Saturated Fat 1.0g 5%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 470mg 31%
Total Carbohydrate 61g 22%
Dietary Fiber 6.0g 24%
Sugars 28g
Estimated Added Sugars 7g 23%
Protein 7g 14%
Vitamin A 600mcg 40%
Vitamin C 0.0mg 0%
Calcium 200mg 20%
Iron 8.1mg 45%
1) Daily values adapted from new nutrition label that manufacturers must comply with by July 2018, found in the Food and Drug Administration�s Final Rule �Food Labeling: Revision of the Nutrition and Supplement Facts Labels,� pages 903�906 with the exception of added sugars and sodium based on American Heart Association recommendations
Source:
Micronutrient Profile of Comparable Product
Product: McDONALD'S, Sausage Biscuit with Egg - 163g - 507Kcal
Amt per Serving Daily Value1
Minerals
Magnesium 21mg 5%
Potassium 269mg 4%
Phosphorus 494mg 49%
Zinc 2mg 11%
Copper N/A N/A
Selenium N/A N/A
Vitamins
Carotenebeta N/A
Carotenealpha N/A
VitaminE 2mg 11%
VitaminD N/A N/A
Lycopene N/A
Luteinzeaxanthin N/A
Thiamin 0.5mg 33%
Riboflavin 0.6mg 35%
Niacin 5mg 24%
VitaminB6 0.2mg 10%
Folate N/A N/A
VitaminB12 1mcg 17%
Choline N/A
VitaminK N/A N/A