Breakfast cereal

Breakfast Cereal

Cereals ready-to-eat, Ralston TASTEEOS

19.9%
398 kcal

Energy

8.5%
6.0 g

Fat

5.1%
1.0 g

Saturates

5.2%
4.6 g

Sugar

35.5%
2.1 g

Salt

carbs
75%
fat
14%
protein
12%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 398 (1665 kJ)
20%
from Carbohydrate 297 (1243 kJ)
from Fat 54 (225 kJ)
from Protein 47 (198 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 74.2 g
27%
Dietary Fiber 10.7 g
36%
Starch ~
Sugars 4.6 g
Sucrose 4,320.0 mg
Glucose 0.0 mg
Fructose 0.0 mg
Lactose 0.0 mg
Maltose 320.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 6.0 g
9%
Saturated Fat 1.0 g
5%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 17.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 933.0 mg
Margaric Acid 0.0 mg
Stearic Acid 73.0 mg
Arachidic Acid 0.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 1.7 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 1,680.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 40.0 mg
Erucic Acid 27.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid 0.0 mg
Polyunsaturated Fat 1.9 g
Linoleic Acid 1,800.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 63.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid 0.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 7.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 63.0 mg
Omega-6 Fatty Acids 1,800.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 11.8 g
24%
Essential Aminos
Histidine 260.0 mg
31%
Isoleucine 490.0 mg
43%
Leucine 940.0 mg
36%
Lysine 407.0 mg
18%
Methionine 163.0 mg
14%
Phenylalanine 720.0 mg
36%
Threonine 456.0 mg
38%
Tryptophan 163.0 mg
54%
Valine 666.0 mg
46%
Non-essential Aminos
Alanine 633.0 mg
Arginine 757.0 mg
Aspartic Acid 1,629.0 mg
Cystine 283.0 mg
Glutamic Acid 2,597.0 mg
Glycine 610.0 mg
Proline 843.0 mg
Serine 597.0 mg
Tyrosine 293.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 3.7 g
Ash 4.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 20.4 mg
Choline 14.9 mg
Vitamin A 1,711 IU
34%
Vitamin B1 (thiamine) 1.7 mg
112%
Vitamin B2 (riboflavin) 1.9 mg
112%
Vitamin B3 (niacin) 24.0 mg
120%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 2.3 mg
114%
Vitamin B9 (folate) 667 mcg
167%
Vitamin B12 (cobalamin) 5 mcg
88%
Vitamin C 14.9 mg
25%
Vitamin D 133 IU
33%
Vitamin E 1 IU
2%
Vitamin K 1 mcg
2%
Minerals % Daily Value
Calcium 357.0 mg
36%
Copper 0.3 mg
16%
Fluoride ~
Iron 30.0 mg
167%
Magnesium 123.0 mg
31%
Manganese 2.7 mg
135%
Phosphorus 523.0 mg
52%
Potassium 307.0 mg
9%
Sodium 853.0 mg
36%
Zinc 14.3 mg
96%
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.