Breakfast cereal

Breakfast Cereal

Cereals, farina, enriched, assorted brands including CREAM OF WHEAT, quick (1-3 minutes), dry

18%
360 kcal

Energy

2%
1.4 g

Fat

1.2%
0.2 g

Saturates

0.6%
0.6 g

Sugar

5.2%
0.3 g

Salt

carbs
83%
fat
4%
protein
13%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 360 (1508 kJ)
18%
from Carbohydrate 293 (1226 kJ)
from Fat 13 (53 kJ)
from Protein 46 (194 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 73.2 g
26%
Dietary Fiber 4.2 g
14%
Starch 67.3 g
Sugars 0.6 g
Sucrose 420.0 mg
Glucose 0.0 mg
Fructose 0.0 mg
Lactose 0.0 mg
Maltose 140.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 1.4 g
2%
Saturated Fat 0.2 g
1%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 3.0 mg
Pentadecanoic Acid 2.0 mg
Palmitic Acid 202.0 mg
Margaric Acid 1.0 mg
Stearic Acid 18.0 mg
Arachidic Acid 1.0 mg
Behenic Acid 2.0 mg
Lignoceric Acid 2.0 mg
Monounsaturated Fat 0.2 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 2.0 mg
16:1 c 2.0 mg
16:1 t ~
17:1 0.0 mg
Oleic Acid 141.0 mg
18:1 c 139.0 mg
18:1 t 2.0 mg
Gadoleic Acid 6.0 mg
Erucic Acid 0.0 mg
22:1 c 0.0 mg
22:1 t 0.0 mg
Nervonic Acid 0.0 mg
Polyunsaturated Fat 0.6 g
Linoleic Acid 590.0 mg
18:2 CLAs 0.0 mg
18:2 n-6 c,c 590.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 0.0 mg
Linolenic Acid 36.0 mg
alpha-Linolenic Acid 36.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid 0.0 mg
Eicosadienoic Acid 1.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 0.0 mg
Dihomo-gamma-linolenic acid 0.0 mg
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 36.0 mg
Omega-6 Fatty Acids 590.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 11.6 g
23%
Essential Aminos
Histidine 254.0 mg
30%
Isoleucine 418.0 mg
37%
Leucine 851.0 mg
33%
Lysine 295.0 mg
13%
Methionine 185.0 mg
16%
Phenylalanine 565.0 mg
29%
Threonine 217.0 mg
18%
Tryptophan 110.0 mg
37%
Valine 519.0 mg
36%
Non-essential Aminos
Alanine 371.0 mg
Arginine 460.0 mg
Aspartic Acid 537.0 mg
Cystine 164.0 mg
Glutamic Acid 4,115.0 mg
Glycine 457.0 mg
Proline 1,811.0 mg
Serine 602.0 mg
Tyrosine 171.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 11.1 g
Ash 2.7 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 23.1 mg
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 1.0 mg
67%
Vitamin B2 (riboflavin) 0.6 mg
33%
Vitamin B3 (niacin) 13.7 mg
69%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.5 mg
23%
Vitamin B9 (folate) 121 mcg
30%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
2%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 711.0 mg
71%
Copper 0.2 mg
10%
Fluoride ~
Iron 33.4 mg
186%
Magnesium 45.0 mg
11%
Manganese 1.3 mg
65%
Phosphorus 252.0 mg
25%
Potassium 153.0 mg
4%
Sodium 124.0 mg
5%
Zinc 1.3 mg
9%
Breakfast Cereal

About Breakfast Cereal

A breakfast cereal (or just cereal) is a food made from processed grains that is often eaten with the first meal of the day. It is often eaten cold, usually mixed with milk, juice, water, or yogurt, and sometimes fruit, but may be eaten dry. Some companies promote their products for the health benefits from eating oat-based and high-fiber cereals. Cereals may be fortified with vitamins. Some cereals are made with high sugar content. Read More

A breakfast cereal (or just cereal) is a food made from processed grains that is often eaten with the first meal of the day. It is often eaten cold, usually mixed with milk, juice, water, or yogurt, and sometimes fruit, but may be eaten dry. Some companies promote their products for the health benefits from eating oat-based and high-fiber cereals. Cereals may be fortified with vitamins. Some cereals are made with high sugar content. Many breakfast cereals are produced via extrusion. The breakfast cereal industry has gross profit margins of 40-45%, 90% penetration in some markets, and steady and continued growth throughout its history.