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Ingredients

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Nutrient Fingerprint

The radar chart below the tags shows this recipe's nutritional fingerprint — how much of your daily reference intake one serving covers across eight key nutrients: Protein, Fibre, Calcium, Iron, Magnesium, Vitamin C, Folate and Omega-3. The bars alongside show the same information at a glance. Green = 30% or more of your daily target. Amber = 10–29%. Grey = under 10%.

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Nutrition breakdown

The full nutrition panel below the log section shows macros and micronutrients per serving. Click any nutrient name to see its complete profile including food sources, body functions and daily targets.

Glycemic Index & Load

Where enough ingredient data exists, a Glycemic Index & Load card appears below the log section. GI is a weighted average across all carb-contributing ingredients — it shows how fast this recipe raises blood glucose. GL per serving is the more practical number: GL = GI × carbs per serving ÷ 100. A low-GI recipe can still carry a high GL if it is large and carb-dense. Click the ? on that card for a full explanation, or read the full article.

Nutrition score

The score out of 100 in the image header reflects micronutrient breadth, fibre, protein and polyphenol content — with penalties for high saturated fat, sodium or added sugar. It's a measure of overall nutritional quality, not just calories. Scores of 90+ are exceptional.

💡 Values are estimates based on raw ingredient weights. Cooking methods and exact portions will affect actual nutrient intake.
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Oat bran with blueberries & flaxseed
Oat bran with blueberries & flaxseed
42 Nutrition score
Breakfast 🥄 2 min prep 🔥 5 min cook 👤 1 serving

Quick-cook oat bran with cholesterol-lowering beta-glucan, blueberries rich in anthocyanins and omega-3 flaxseed.

vegan cholesterol friendly high fibre heart healthy
Nutrient Fingerprint % of adult daily reference intake · per serving
💪 Protein
26%
🌾 Fibre
44%
🦴 Calcium
39%
Iron
7%
🌿 Magnesium
15%
🍊 Vitamin C
80%
🍃 Folate
13%
🫀 Omega-3
119%

Based on UK dietary reference values. Capped at 100% per nutrient.

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Ingredients (per serving)
Method
  1. 1 Bring oat milk to a simmer. Stir in oat bran.
  2. 2 Cook 3-4 minutes stirring constantly until thick and creamy.
  3. 3 Pour into bowl. Top with blueberries and ground flaxseed.
  4. 4 Add a touch of honey to taste.
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How to read GI & GL

GI (Glycemic Index) rates how fast the carbohydrates in a food raise blood glucose compared to pure glucose (= 100). Low GI ≤ 55 means a slow, steady rise. But GI says nothing about how much carbohydrate you're actually eating.

GL (Glycemic Load) fixes that. It multiplies GI by the actual grams of carbohydrate per serving: GL = GI × carbs per serving ÷ 100. This makes it the more useful number for real-world blood sugar management.

Why they can disagree — a food with low GI can still carry a high GL if the serving is large and carb-dense. Red lentil dal with brown rice is a good example: lentils and brown rice both have low-to-medium GI (slow-burning), but a full serving delivers a lot of total carbohydrate, so the GL is high — meaning a sustained, steady glucose rise rather than a spike.

Low GL ≤ 10 Modest total glucose impact per serving.
Medium GL 11–19 Moderate impact — manageable for most people.
High GL ≥ 20 Significant carb load per serving. Consider a smaller portion or adding more non-starchy veg.

GI shown is a carb-weighted average across all recipe ingredients with GI data. Source: Atkinson et al., Am J Clin Nutr 2021.

Glycemic Index & Load
55
GI Score
🟢 Low GI
26
GL / Serving
High Load

This recipe has a low glycemic impact — blood glucose rises slowly and steadily after eating, helping maintain energy and reduce insulin spikes.

GI is a weighted average across carb-contributing ingredients. GL = GI × carbs per serving ÷ 100. Source: Atkinson et al., International Tables of GI & GL Values 2021, Am J Clin Nutr.

Nutrition per serving
Micronutrient
Calcium 272 mg
Potassium 208 mg
Phosphorus 76.2 mg
Chloride 52 mg
Magnesium 46.4 mg
Vitamin C 32 mg
Folate 26.3 µg
Choline 7.9 mg
Chromium 3.7 µg
Selenium 2.5 µg
Vitamin A (RE) 1.1 µg
Niacin (B3) 0.628 mg
Iron 0.626 mg
Zinc 0.51 mg
Vitamin K 0.43 µg
Thiamin (B1) 0.388 mg
Manganese 0.264 mg
Copper 0.146 mg
Vitamin B6 0.095 mg
Riboflavin (B2) 0.032 mg
Minerals
Iodine 0.8 µg
Sugars (breakdown)
Sucrose 3.5 g
Fructose 1.9 g
Carbohydrate (breakdown)
Starch 2.7 g
Amino acids
Aspartic acid 0.874 g
Leucine 0.78 g
Arginine 0.681 g
Proline 0.581 g
Valine 0.574 g
Phenylalanine 0.539 g
Serine 0.503 g
Alanine 0.46 g
Isoleucine 0.452 g
Glycine 0.402 g
Tyrosine 0.38 g
Threonine 0.37 g
Lysine 0.355 g
Methionine 0.273 g
Histidine 0.264 g
Cysteine 0.192 g
Tryptophan 0.137 g
Phytosterols & stanols
Campesterol 4.5 mg
Stigmasterol 4.5 mg
Carotenoids
Beta-carotene 12.8 µg
Proximate
Water 250 g
Flavonols
Quercetin 11.5 mg
Myricetin 2.3 mg
Kaempferol 1.9 mg
Flavones
Luteolin 1.4 mg
Apigenin 0.008 mg
Flavanols (Flavan-3-ols)
Catechin (+) 78.8 mg
Epicatechin (-) 20.5 mg

Nutritional values calculated from Nutriofia food database per serving. Actual values may vary based on preparation method.