Breakfast cereal

Breakfast Cereal

Cereals ready-to-eat, KELLOGG, KELLOGG'S FROOT LOOPS

18.6%
372 kcal

Energy

4.7%
3.3 g

Fat

9%
1.8 g

Saturates

47.4%
42.7 g

Sugar

19.1%
1.1 g

Salt

carbs
87%
fat
8%
protein
5%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 372 (1556 kJ)
19%
from Carbohydrate 347 (1452 kJ)
from Fat 30 (124 kJ)
from Protein 20 (84 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 86.7 g
31%
Dietary Fiber 9.2 g
31%
Starch ~
Sugars 42.7 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 3.3 g
5%
Saturated Fat 1.8 g
9%
Butyric Acid 1.0 mg
Caproic Acid 12.0 mg
Caprylic Acid 158.0 mg
Capric Acid 121.0 mg
Lauric Acid 663.0 mg
Tridecylic Acid ~
Myristic Acid 294.0 mg
Pentadecanoic Acid 3.0 mg
Palmitic Acid 307.0 mg
Margaric Acid 1.0 mg
Stearic Acid 235.0 mg
Arachidic Acid 4.0 mg
Behenic Acid 1.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.5 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 2.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 489.0 mg
18:1 c 472.0 mg
18:1 t 17.0 mg
Gadoleic Acid 9.0 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 1.0 g
Linoleic Acid 952.0 mg
18:2 CLAs 0.0 mg
18:2 n-6 c,c 952.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 0.0 mg
Linolenic Acid 37.0 mg
alpha-Linolenic Acid 37.0 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 8.0 mg
Clupanodonic Acid 3.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 37.0 mg
Omega-6 Fatty Acids 952.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 5.0 g
10%
Essential Aminos
Histidine 96.0 mg
11%
Isoleucine 149.0 mg
13%
Leucine 414.0 mg
16%
Lysine 96.0 mg
4%
Methionine 74.0 mg
6%
Phenylalanine 233.0 mg
12%
Threonine 159.0 mg
13%
Tryptophan 85.0 mg
28%
Valine 191.0 mg
13%
Non-essential Aminos
Alanine 244.0 mg
Arginine 170.0 mg
Aspartic Acid 318.0 mg
Cystine 85.0 mg
Glutamic Acid 1,284.0 mg
Glycine 191.0 mg
Proline 329.0 mg
Serine 255.0 mg
Tyrosine 138.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 2.5 g
Ash 2.5 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 32.6 mg
Choline 10.5 mg
Vitamin A 1,724 IU
34%
Vitamin B1 (thiamine) 1.3 mg
86%
Vitamin B2 (riboflavin) 1.5 mg
86%
Vitamin B3 (niacin) 17.2 mg
86%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 1.7 mg
85%
Vitamin B9 (folate) 345 mcg
86%
Vitamin B12 (cobalamin) 5 mcg
87%
Vitamin C 52.0 mg
87%
Vitamin D 138 IU
35%
Vitamin E 0 IU
1%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 12.0 mg
1%
Copper 0.1 mg
4%
Fluoride ~
Iron 15.5 mg
86%
Magnesium 35.0 mg
9%
Manganese 0.6 mg
28%
Phosphorus 79.0 mg
8%
Potassium 117.0 mg
3%
Sodium 458.0 mg
19%
Zinc 5.2 mg
35%
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.