Breakfast cereal

Breakfast Cereal

Cereals ready-to-eat, KELLOGG, KELLOGG'S FROSTED FLAKES

18.4%
367 kcal

Energy

0.4%
0.3 g

Fat

0.3%
0.1 g

Saturates

43%
38.7 g

Sugar

19.3%
1.2 g

Salt

carbs
95%
fat
1%
protein
4%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 367 (1536 kJ)
18%
from Carbohydrate 363 (1522 kJ)
from Fat 2 (10 kJ)
from Protein 17 (73 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 90.9 g
32%
Dietary Fiber 1.8 g
6%
Starch 44.0 g
Sugars 38.7 g
Sucrose 35,620.0 mg
Glucose 1,420.0 mg
Fructose 1,230.0 mg
Lactose 0.0 mg
Maltose 450.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.3 g
0%
Saturated Fat 0.1 g
0%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 10.0 mg
Capric Acid 9.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 1.0 mg
Pentadecanoic Acid 1.0 mg
Palmitic Acid 34.0 mg
Margaric Acid 0.0 mg
Stearic Acid 11.0 mg
Arachidic Acid 1.0 mg
Behenic Acid 1.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.0 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 0.0 mg
16:1 c 0.0 mg
16:1 t 0.0 mg
17:1 0.0 mg
Oleic Acid 40.0 mg
18:1 c 40.0 mg
18:1 t 0.0 mg
Gadoleic Acid 0.0 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 0.1 g
Linoleic Acid 96.0 mg
18:2 CLAs 0.0 mg
18:2 n-6 c,c 96.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 0.0 mg
Linolenic Acid 5.0 mg
alpha-Linolenic Acid 5.0 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 1.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 5.0 mg
Omega-6 Fatty Acids 96.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 4.3 g
9%
Essential Aminos
Histidine 93.0 mg
11%
Isoleucine 124.0 mg
11%
Leucine 528.0 mg
20%
Lysine 23.0 mg
1%
Methionine 54.0 mg
5%
Phenylalanine 186.0 mg
9%
Threonine 109.0 mg
9%
Tryptophan 23.0 mg
8%
Valine 163.0 mg
11%
Non-essential Aminos
Alanine 295.0 mg
Arginine 70.0 mg
Aspartic Acid 202.0 mg
Cystine 54.0 mg
Glutamic Acid 776.0 mg
Glycine 101.0 mg
Proline 241.0 mg
Serine 163.0 mg
Tyrosine 78.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 3.3 g
Ash 1.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 3.0 mg
Vitamin A 1,720 IU
34%
Vitamin B1 (thiamine) 2.1 mg
137%
Vitamin B2 (riboflavin) 1.9 mg
111%
Vitamin B3 (niacin) 26.8 mg
134%
Vitamin B5 (pantothenic acid) 0.2 mg
2%
Vitamin B6 (pyridoxine) 2.9 mg
146%
Vitamin B9 (folate) 382 mcg
96%
Vitamin B12 (cobalamin) 8 mcg
133%
Vitamin C 26.7 mg
45%
Vitamin D 129 IU
32%
Vitamin E 0 IU
0%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 3.0 mg
0%
Copper 0.0 mg
2%
Fluoride ~
Iron 23.4 mg
130%
Magnesium 7.0 mg
2%
Manganese 0.0 mg
2%
Phosphorus 41.0 mg
4%
Potassium 73.0 mg
2%
Sodium 462.0 mg
19%
Zinc 0.1 mg
1%
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.