Breakfast cereal

Breakfast Cereal

Cereals ready-to-eat, KELLOGG, KELLOGG'S RAISIN BRAN

15.7%
314 kcal

Energy

3.1%
2.2 g

Fat

1.8%
0.4 g

Saturates

33.2%
29.9 g

Sugar

17.7%
1.1 g

Salt

carbs
85%
fat
6%
protein
9%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 314 (1314 kJ)
16%
from Carbohydrate 309 (1296 kJ)
from Fat 20 (83 kJ)
from Protein 34 (144 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 77.4 g
28%
Dietary Fiber 11.1 g
37%
Starch 31.1 g
Sugars 29.9 g
Sucrose 170.0 mg
Glucose 14,300.0 mg
Fructose 15,430.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 2.2 g
3%
Saturated Fat 0.4 g
2%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 9.0 mg
Capric Acid 31.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 3.0 mg
Pentadecanoic Acid 2.0 mg
Palmitic Acid 257.0 mg
Margaric Acid 2.0 mg
Stearic Acid 42.0 mg
Arachidic Acid 3.0 mg
Behenic Acid 4.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.3 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 2.0 mg
16:1 c 2.0 mg
16:1 t 0.0 mg
17:1 1.0 mg
Oleic Acid 281.0 mg
18:1 c 248.0 mg
18:1 t 33.0 mg
Gadoleic Acid 6.0 mg
Erucic Acid 1.0 mg
22:1 c 1.0 mg
22:1 t 0.0 mg
Nervonic Acid 0.0 mg
Polyunsaturated Fat 0.7 g
Linoleic Acid 673.0 mg
18:2 CLAs 0.0 mg
18:2 n-6 c,c 671.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 2.0 mg
Linolenic Acid 52.0 mg
alpha-Linolenic Acid 52.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid 0.0 mg
Eicosadienoic Acid 1.0 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 2.0 mg
Clupanodonic Acid 2.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 52.0 mg
Omega-6 Fatty Acids 673.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 8.6 g
17%
Essential Aminos
Histidine 208.0 mg
25%
Isoleucine 283.0 mg
25%
Leucine 557.0 mg
22%
Lysine 123.0 mg
5%
Methionine 94.0 mg
8%
Phenylalanine 359.0 mg
18%
Threonine 255.0 mg
21%
Tryptophan 123.0 mg
41%
Valine 387.0 mg
27%
Non-essential Aminos
Alanine 349.0 mg
Arginine 321.0 mg
Aspartic Acid 472.0 mg
Cystine 132.0 mg
Glutamic Acid 2,370.0 mg
Glycine 387.0 mg
Proline 576.0 mg
Serine 378.0 mg
Tyrosine 170.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 8.8 g
Ash 3.1 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 29.0 mg
Vitamin A 1,472 IU
29%
Vitamin B1 (thiamine) 1.1 mg
74%
Vitamin B2 (riboflavin) 1.6 mg
94%
Vitamin B3 (niacin) 14.7 mg
73%
Vitamin B5 (pantothenic acid) 0.9 mg
9%
Vitamin B6 (pyridoxine) 1.8 mg
89%
Vitamin B9 (folate) 255 mcg
64%
Vitamin B12 (cobalamin) 5 mcg
85%
Vitamin C 0.0 mg
0%
Vitamin D 68 IU
17%
Vitamin E 1 IU
3%
Vitamin K 2 mcg
3%
Minerals % Daily Value
Calcium 47.0 mg
5%
Copper 0.4 mg
21%
Fluoride ~
Iron 12.8 mg
71%
Magnesium 126.0 mg
32%
Manganese 2.8 mg
142%
Phosphorus 365.0 mg
37%
Potassium 567.0 mg
16%
Sodium 425.0 mg
18%
Zinc 3.5 mg
23%
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.