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Muffins, bran, homemade

Bran muffins are baked cereal products made with bran, the outer layer of cereal grains. The figures here describe a homemade recipe. They provide mainly carbohydrate, alongside fibre, protein and fat. Per 100g, they contain 45g of carbohydrate, 9.2g of fibre and 8.2g of protein, with an energy content of 1111 kJ.

Fibre supports normal bowel function, while protein is needed for the growth and repair of body tissues. Bran muffins also contain sugars, saturated fat and salt, which are worth noting when monitoring these parts of the diet. The amounts in homemade muffins can vary with the ingredients and recipe used. Full nutrient figures for this recipe are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

263 kcal

Energy

1111 kJ

Gordura

7g

of which saturates

3.5g

Carbohydrate

45g

of which sugars

17g

Fibra

9.2g

Proteína

8.2g

Sal

0.88g

Água

31g

Colesterol

47mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

72µg

Vitamina D

0.4µg

Vitamina E

0.6mg

Vitamin K1

2.6µg

Vitamina C

1mg

Thiamin (B1)

0.21mg

Riboflavin (B2)

0.19mg

Niacin (B3)

5.3mg

Vitamina B6

0.23mg

Vitamina B12

0.6µg

Ácido Fólico

14µg

Cálcio

102mg

Ferro

2.5mg

Magnésio

88mg

Phosphorus

356mg

Potássio

378mg

Sódio

351mg

Zinco

1.6mg

Copper

0.27mg

Selenium

6µg

Iodo

19µg

Other types of muffins

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Muffins, American style, chocolate chip, homemade

384 kcal

6.3g

18g

1.3g

Muffins, English style, white

223 kcal

10g

1.9g

2.6g

Muffins, English style, white, toasted

261 kcal

11g

2.7g

3g

Muffins, American, chocolate, retail

436 kcal

5.5g

25g

1g

Muffins, American, not chocolate, retail

375 kcal

5g

20g

1.8g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente