Breakfast Cereal
Cereals ready-to-eat, GENERAL MILLS, 25% Less Sugar Cinnamon Toast Cereal
393 kcal
Energy
10.7 g
Fat
1.8 g
Saturates
21.4 g
Sugar
1.8 g
Salt
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 393 (1644 kJ) | |
from Carbohydrate | 314 (1316 kJ) | |
from Fat | 96 (404 kJ) | |
from Protein | 14 (60 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 78.6 g | |
Dietary Fiber | 10.7 g | |
Starch | ~ | |
Sugars | 21.4 g | |
Sucrose | ~ | |
Glucose | ~ | |
Fructose | ~ | |
Lactose | ~ | |
Maltose | ~ | |
Galactose | ~ |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 10.7 g | |
Saturated Fat | 1.8 g | |
Butyric Acid | 0.0 mg | |
Caproic Acid | 0.0 mg | |
Caprylic Acid | 2.0 mg | |
Capric Acid | 10.0 mg | |
Lauric Acid | 1.0 mg | |
Tridecylic Acid | ~ | |
Myristic Acid | 22.0 mg | |
Pentadecanoic Acid | ~ | |
Palmitic Acid | 977.0 mg | |
Margaric Acid | ~ | |
Stearic Acid | 185.0 mg | |
Arachidic Acid | 42.0 mg | |
Behenic Acid | 18.0 mg | |
Lignoceric Acid | 0.0 mg | |
Monounsaturated Fat | 4.0 g | |
Myristoleic Acid | 0.0 mg | |
15:1 | ~ | |
Palmitoleic Acid | 11.0 mg | |
16:1 c | ~ | |
16:1 t | ~ | |
17:1 | ~ | |
Oleic Acid | 2,793.0 mg | |
18:1 c | ~ | |
18:1 t | ~ | |
Gadoleic Acid | 43.0 mg | |
Erucic Acid | 2.0 mg | |
22:1 c | ~ | |
22:1 t | ~ | |
Nervonic Acid | 1.0 mg | |
Polyunsaturated Fat | 3.8 g | |
Linoleic Acid | 2,582.0 mg | |
18:2 CLAs | ~ | |
18:2 n-6 c,c | ~ | |
18:2 t,t | ~ | |
18:2 i | ~ | |
18:2 t | ~ | |
Linolenic Acid | 106.0 mg | |
alpha-Linolenic Acid | ~ | |
gamma-Linolenic acid | ~ | |
Parinaric Acid | 0.0 mg | |
Eicosadienoic Acid | 2.0 mg | |
Eicosatrienoic Acid | 0.0 mg | |
20:3 n-3 | ~ | |
Dihomo-gamma-linolenic acid | ~ | |
Arachidonic Acid | 0.0 mg | |
20:4 n-6 | ~ | |
Timnodonic Acid | 24.0 mg | |
Clupanodonic Acid | 7.0 mg | |
Docosahexaenoic Acid | 0.0 mg | |
Trans Fat | 0.2 g | |
Omega-3 Fatty Acids | 106.0 mg | |
Omega-6 Fatty Acids | 2,582.0 mg |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | 0.0 mg | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 3.6 g | |
Essential Aminos | ||
Histidine | ~ | |
Isoleucine | ~ | |
Leucine | ~ | |
Lysine | ~ | |
Methionine | ~ | |
Phenylalanine | ~ | |
Threonine | ~ | |
Tryptophan | ~ | |
Valine | ~ | |
Non-essential Aminos | ||
Alanine | ~ | |
Arginine | ~ | |
Aspartic Acid | ~ | |
Cystine | ~ | |
Glutamic Acid | ~ | |
Glycine | ~ | |
Proline | ~ | |
Serine | ~ | |
Tyrosine | ~ |
Other Nutrients % Daily Value | |
---|---|
Alcohol | 0.0 g |
Water | 3.1 g |
Ash | 4.0 g |
Caffiene | 0.0 mg |
Theobromine | 0.0 mg |
Vitamins % Daily Value | ||
---|---|---|
Betaine | ~ | |
Choline | 9.4 mg | |
Vitamin A | 1,429 IU | |
Vitamin B1 (thiamine) | 1.1 mg | |
Vitamin B2 (riboflavin) | 1.2 mg | |
Vitamin B3 (niacin) | 14.3 mg | |
Vitamin B5 (pantothenic acid) | 0.8 mg | |
Vitamin B6 (pyridoxine) | 1.4 mg | |
Vitamin B9 (folate) | 286 mcg | |
Vitamin B12 (cobalamin) | 4 mcg | |
Vitamin C | 17.1 mg | |
Vitamin D | 114 IU | |
Vitamin E | 3 IU | |
Vitamin K | 9 mcg |
Minerals % Daily Value | ||
---|---|---|
Calcium | 714.0 mg | |
Copper | 0.3 mg | |
Fluoride | ~ | |
Iron | 12.9 mg | |
Magnesium | 27.0 mg | |
Manganese | 3.1 mg | |
Phosphorus | 262.0 mg | |
Potassium | 143.0 mg | |
Sodium | 714.0 mg | |
Zinc | 10.7 mg |
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.