Breakfast cereal

Breakfast Cereal

Cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt

3.6%
71 kcal

Energy

2.2%
1.5 g

Fat

1.6%
0.3 g

Saturates

0.3%
0.3 g

Sugar

0.2%
0.0 g

Salt

carbs
67%
fat
19%
protein
14%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 71 (297 kJ)
4%
from Carbohydrate 48 (201 kJ)
from Fat 14 (57 kJ)
from Protein 10 (43 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 12.0 g
4%
Dietary Fiber 1.7 g
6%
Starch 11.6 g
Sugars 0.3 g
Sucrose 250.0 mg
Glucose 0.0 mg
Fructose 0.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 20.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 1.5 g
2%
Saturated Fat 0.3 g
2%
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 5.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 280.0 mg
Margaric Acid 1.0 mg
Stearic Acid 21.0 mg
Arachidic Acid 2.0 mg
Behenic Acid 2.0 mg
Lignoceric Acid ~
Monounsaturated Fat 0.4 g
Myristoleic Acid 0.0 mg
15:1 ~
Palmitoleic Acid 3.0 mg
16:1 c 3.0 mg
16:1 t ~
17:1 0.0 mg
Oleic Acid 422.0 mg
18:1 c 422.0 mg
18:1 t 0.0 mg
Gadoleic Acid 10.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.6 g
Linoleic Acid 541.0 mg
18:2 CLAs ~
18:2 n-6 c,c 540.0 mg
18:2 t,t ~
18:2 i 1.0 mg
18:2 t ~
Linolenic Acid 18.0 mg
alpha-Linolenic Acid 18.0 mg
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
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 18.0 mg
Omega-6 Fatty Acids 541.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 2.5 g
5%
Essential Aminos
Histidine 54.0 mg
6%
Isoleucine 116.0 mg
10%
Leucine 216.0 mg
8%
Lysine 135.0 mg
6%
Methionine 46.0 mg
4%
Phenylalanine 142.0 mg
7%
Threonine 96.0 mg
8%
Tryptophan 40.0 mg
13%
Valine 160.0 mg
11%
Non-essential Aminos
Alanine 124.0 mg
Arginine 167.0 mg
Aspartic Acid 302.0 mg
Cystine 97.0 mg
Glutamic Acid 623.0 mg
Glycine 147.0 mg
Proline 96.0 mg
Serine 151.0 mg
Tyrosine 101.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 83.6 g
Ash 0.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 3.1 mg
Choline 7.4 mg
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.1 mg
5%
Vitamin B2 (riboflavin) 0.0 mg
1%
Vitamin B3 (niacin) 0.2 mg
1%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.0 mg
0%
Vitamin B9 (folate) 6 mcg
2%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 9.0 mg
1%
Copper 0.1 mg
4%
Fluoride 71.6 mcg
Iron 0.9 mg
5%
Magnesium 27.0 mg
7%
Manganese 0.6 mg
29%
Phosphorus 77.0 mg
8%
Potassium 70.0 mg
2%
Sodium 4.0 mg
0%
Zinc 1.0 mg
7%
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.