Breakfast cereal

Breakfast Cereal

Cereals ready-to-eat, GENERAL MILLS, CHEERIOS

18.3%
366 kcal

Energy

8.4%
5.9 g

Fat

4.8%
1.0 g

Saturates

4.5%
4.0 g

Sugar

23.8%
1.4 g

Salt

carbs
75%
fat
13%
protein
11%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 366 (1534 kJ)
18%
from Carbohydrate 299 (1251 kJ)
from Fat 53 (222 kJ)
from Protein 45 (190 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 74.7 g
27%
Dietary Fiber 10.1 g
34%
Starch 55.9 g
Sugars 4.0 g
Sucrose 4,020.0 mg
Glucose 0.0 mg
Fructose 0.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 5.9 g
8%
Saturated Fat 1.0 g
5%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 2.0 mg
Capric Acid 39.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 14.0 mg
Pentadecanoic Acid 2.0 mg
Palmitic Acid 796.0 mg
Margaric Acid 2.0 mg
Stearic Acid 88.0 mg
Arachidic Acid 7.0 mg
Behenic Acid 4.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 1.9 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 9.0 mg
16:1 c 9.0 mg
16:1 t 0.0 mg
17:1 2.0 mg
Oleic Acid 1,860.0 mg
18:1 c 1,858.0 mg
18:1 t 2.0 mg
Gadoleic Acid 39.0 mg
Erucic Acid 4.0 mg
22:1 c 4.0 mg
22:1 t 0.0 mg
Nervonic Acid 4.0 mg
Polyunsaturated Fat 2.0 g
Linoleic Acid 1,880.0 mg
18:2 CLAs 0.0 mg
18:2 n-6 c,c 1,874.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 5.0 mg
Linolenic Acid 64.0 mg
alpha-Linolenic Acid 64.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid 0.0 mg
Eicosadienoic Acid 0.0 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 23.0 mg
Clupanodonic Acid 2.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 64.0 mg
Omega-6 Fatty Acids 1,880.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 11.3 g
23%
Essential Aminos
Histidine 245.0 mg
29%
Isoleucine 402.0 mg
35%
Leucine 852.0 mg
33%
Lysine 343.0 mg
15%
Methionine 167.0 mg
15%
Phenylalanine 588.0 mg
30%
Threonine 392.0 mg
33%
Tryptophan 157.0 mg
52%
Valine 549.0 mg
38%
Non-essential Aminos
Alanine 549.0 mg
Arginine 764.0 mg
Aspartic Acid 921.0 mg
Cystine 196.0 mg
Glutamic Acid 2,537.0 mg
Glycine 578.0 mg
Proline 607.0 mg
Serine 558.0 mg
Tyrosine 343.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 3.8 g
Ash 4.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 34.7 mg
Choline 26.2 mg
Vitamin A 2,888 IU
58%
Vitamin B1 (thiamine) 1.9 mg
129%
Vitamin B2 (riboflavin) 1.6 mg
95%
Vitamin B3 (niacin) 19.1 mg
96%
Vitamin B5 (pantothenic acid) 1.1 mg
11%
Vitamin B6 (pyridoxine) 1.8 mg
89%
Vitamin B9 (folate) 714 mcg
179%
Vitamin B12 (cobalamin) 6 mcg
103%
Vitamin C 24.4 mg
41%
Vitamin D 143 IU
36%
Vitamin E 1 IU
3%
Vitamin K 3 mcg
4%
Minerals % Daily Value
Calcium 408.0 mg
41%
Copper 0.2 mg
12%
Fluoride ~
Iron 31.8 mg
177%
Magnesium 143.0 mg
36%
Manganese 3.4 mg
170%
Phosphorus 435.0 mg
44%
Potassium 609.0 mg
17%
Sodium 571.0 mg
24%
Zinc 15.9 mg
106%
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.