Cereal

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The grain that is produced from grassy plants, which is processed into an edible or ready-to-eat breakfast food. Grains such as amaranth, barley, corn, farina, oats, quinoa, rice, rye, and wheat are common cereal grains that are used for the production of breakfast cereals. The most predominate grains used are corn, oats, rice, and wheat. To produce the breakfast food, cereals are milled and ground to produce an edible product. There are 3 basic categories of breakfast cereals, which are ready-to-cook, instant, and ready-to-eat. A ready-to-cook cereal is a grain that has been cracked or crushed, such as rolled or flaked grains and is uncooked. An instant cereal contains smaller particles of grain that may have been partially cooked and, therefore, require a shorter cooking time. Ready-to-eat cereals have been cooked and dried or toasted to create an edible product.

USDA Nutrition Facts

Serving Size1 cup (1 serving)
Calories431
Protein15g
Total Fat11g
Total Carbohydrates65g
Dietary Fiber20g
Sugars1g
Potassium446mg
Sodium206mg
Cholesterol0mg
Serving Size1 cup
Calories373
Protein11g
Total Fat2g
Total Carbohydrates77g
Dietary Fiber11g
Sugars2g
Potassium545mg
Sodium387mg
Cholesterol0mg
Serving Size0.75 cup (1 NLEA serving)
Calories373
Protein9g
Total Fat3g
Total Carbohydrates79g
Dietary Fiber6g
Sugars23g
Potassium376mg
Sodium557mg
Cholesterol0mg

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