Breakfast cereal

Breakfast Cereal

Cereals ready-to-eat, POST, GRAPE-NUTS Cereal

18%
359 kcal

Energy

2.6%
1.9 g

Fat

1.5%
0.3 g

Saturates

14%
12.6 g

Sugar

21.1%
1.3 g

Salt

carbs
83%
fat
4%
protein
13%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 359 (1502 kJ)
18%
from Carbohydrate 320 (1341 kJ)
from Fat 17 (70 kJ)
from Protein 50 (209 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 80.1 g
29%
Dietary Fiber 8.8 g
29%
Starch 47.7 g
Sugars 12.6 g
Sucrose 0.0 mg
Glucose 1,340.0 mg
Fructose 840.0 mg
Lactose 0.0 mg
Maltose 10,430.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 1.9 g
3%
Saturated Fat 0.3 g
2%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 4.0 mg
Capric Acid 17.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 3.0 mg
Pentadecanoic Acid 2.0 mg
Palmitic Acid 252.0 mg
Margaric Acid 2.0 mg
Stearic Acid 20.0 mg
Arachidic Acid 2.0 mg
Behenic Acid 3.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.3 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 3.0 mg
16:1 c 3.0 mg
16:1 t 0.0 mg
17:1 1.0 mg
Oleic Acid 246.0 mg
18:1 c 242.0 mg
18:1 t 4.0 mg
Gadoleic Acid 9.0 mg
Erucic Acid 2.0 mg
22:1 c 2.0 mg
22:1 t 0.0 mg
Nervonic Acid 0.0 mg
Polyunsaturated Fat 0.9 g
Linoleic Acid 808.0 mg
18:2 CLAs 0.0 mg
18:2 n-6 c,c 805.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 3.0 mg
Linolenic Acid 54.0 mg
alpha-Linolenic Acid 54.0 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 6.0 mg
Clupanodonic Acid 2.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 54.0 mg
Omega-6 Fatty Acids 808.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 12.5 g
25%
Essential Aminos
Histidine 290.0 mg
35%
Isoleucine 410.0 mg
36%
Leucine 850.0 mg
33%
Lysine 180.0 mg
8%
Methionine 150.0 mg
13%
Phenylalanine 600.0 mg
30%
Threonine 390.0 mg
33%
Tryptophan 190.0 mg
63%
Valine 530.0 mg
37%
Non-essential Aminos
Alanine 470.0 mg
Arginine 410.0 mg
Aspartic Acid 670.0 mg
Cystine 200.0 mg
Glutamic Acid 4,010.0 mg
Glycine 520.0 mg
Proline 1,010.0 mg
Serine 610.0 mg
Tyrosine 300.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 3.0 g
Ash 2.6 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 27.2 mg
Vitamin A 1,769 IU
35%
Vitamin B1 (thiamine) 1.0 mg
67%
Vitamin B2 (riboflavin) 0.7 mg
41%
Vitamin B3 (niacin) 14.6 mg
73%
Vitamin B5 (pantothenic acid) 0.9 mg
9%
Vitamin B6 (pyridoxine) 2.4 mg
120%
Vitamin B9 (folate) 488 mcg
122%
Vitamin B12 (cobalamin) 6 mcg
106%
Vitamin C 0.0 mg
0%
Vitamin D 69 IU
17%
Vitamin E 1 IU
3%
Vitamin K 2 mcg
2%
Minerals % Daily Value
Calcium 39.0 mg
4%
Copper 0.4 mg
19%
Fluoride ~
Iron 38.1 mg
211%
Magnesium 103.0 mg
26%
Manganese 3.2 mg
162%
Phosphorus 342.0 mg
34%
Potassium 400.0 mg
11%
Sodium 507.0 mg
21%
Zinc 5.6 mg
37%
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.