Breakfast cereal

Breakfast Cereal

Cereals ready-to-eat, wheat, shredded, plain, sugar and salt free

16.9%
337 kcal

Energy

3.2%
2.2 g

Fat

2.3%
0.5 g

Saturates

1%
0.9 g

Sugar

0.3%
0.0 g

Salt

carbs
83%
fat
5%
protein
12%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 337 (1410 kJ)
17%
from Carbohydrate 315 (1319 kJ)
from Fat 20 (83 kJ)
from Protein 45 (190 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 78.8 g
28%
Dietary Fiber 12.0 g
40%
Starch 65.1 g
Sugars 0.9 g
Sucrose 550.0 mg
Glucose 0.0 mg
Fructose 0.0 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 0.5 g
2%
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 0.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 430.0 mg
Margaric Acid 0.0 mg
Stearic Acid 20.0 mg
Arachidic Acid 0.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.4 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 330.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 20.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.3 g
Linoleic Acid 1,180.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 80.0 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 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 80.0 mg
Omega-6 Fatty Acids 1,180.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 11.4 g
23%
Essential Aminos
Histidine 230.0 mg
27%
Isoleucine 340.0 mg
30%
Leucine 680.0 mg
26%
Lysine 320.0 mg
14%
Methionine 170.0 mg
15%
Phenylalanine 460.0 mg
23%
Threonine 310.0 mg
26%
Tryptophan 140.0 mg
47%
Valine 450.0 mg
31%
Non-essential Aminos
Alanine 390.0 mg
Arginine 450.0 mg
Aspartic Acid 530.0 mg
Cystine 240.0 mg
Glutamic Acid 2,990.0 mg
Glycine 430.0 mg
Proline 970.0 mg
Serine 490.0 mg
Tyrosine 130.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 6.1 g
Ash 1.6 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 158.0 mg
Choline 23.1 mg
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.3 mg
17%
Vitamin B2 (riboflavin) 0.1 mg
8%
Vitamin B3 (niacin) 5.2 mg
26%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 1.2 mg
58%
Vitamin B9 (folate) 43 mcg
11%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 10.1 mg
17%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 1 mcg
2%
Minerals % Daily Value
Calcium 50.0 mg
5%
Copper 0.4 mg
18%
Fluoride 27.0 mcg
Iron 3.0 mg
16%
Magnesium 133.0 mg
33%
Manganese 2.5 mg
126%
Phosphorus 370.0 mg
37%
Potassium 376.0 mg
11%
Sodium 6.0 mg
0%
Zinc 3.0 mg
20%
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.