Cheerios Oat Crisp

CHEERIOS Oat Crisp is a delicious mix of crispy flakes made with WHOLE GRAIN Australian OATS and light, crispy Cheerios O's. With Beta Glucan goodness from oats, our heart-healthy cereal is also 68% Whole grain and a 100% Delicious! Have your Oats in a delicious new way!

Features & Benefits

Whole grain Oats with Beta Glucan

68% Whole Grain Content

Our carefully selected ingredients

Oat Flakes:Cereal Grains [Whole Grain Oat (65.0%), Whole Grain Oat Flake (8.5%) (gluten)],Sugar, Oat Fiber (gluten), Glucose Syrup, Barley Malt Extract [Malted Barley (gluten),Tapioca Starch], Minerals (Calcium Carbonate, Reduced Iron),Iodized Salt (Sodium Chloride, Potassium Iodate), Emulsifier (Distilled Monoglycerides E471),Tocopherols, Vitamins (B3, B5, B6, B2 and B9), and Stablizer (Trisodium Phosphate E339iii).Cheerios:Cereal Grains [Whole Grain Wheat (29.7%) (gluten), Corn Semolina, Rice Flour, Whole GrainOat Flour (7.4%) (gluten)], Sugar, Honey, Wheat Starch (gluten), Minerals (Calcium Carbonate,Reduced Iron), Palm Oil, Barley Malt Extract [Malted Barley (gluten), Tapioca Starch],Caramelized Sugar Syrup, Emulsifier (Distilled Monoglycerides E471), Iodized Salt (Sodium Chloride,Potassium Iodate), Stablizer (Trisodium Phosphate E339iii), Nature-IdenticalFlavour (Honey), Tocopherols and Vitamins (B3, B5, B6, B2 and B9).Contains Emulsifier and Stabilizer as permitted food conditioner.All additives are of plant or synthetic origin.Allergen Information: May contain milk, soya and tree nuts.

NutritionalInfo

Serving Size

40 g

Energy

624kJ
147kcal

Fat

2.6g

Sugars

9.2g

Salt

0.1g

of an adult`s RI *

* Reference intake of an average adult (8400 kJ/2000 kcal)

NutritionFacts

Typical Values
Energy	1559 kJ/368 kcal
Fats of which Saturates	6.5 g
Carbohydrates of which Sugars	60 g 23 g
Fibre	8 g
Protein	8.5 g
Salt	0.25 g

Vitamins & Minerals		NRV*
Riboflavin (B2)	1.6 mg
Niacin (B3)	18 mg
Vitamin B6	1.8 mg
Folic Acid	225 mg
Pantothenic Acid	6 mg
Calcium	450 mg
Iron	12 mg

Typical Values
Energy	978 kJ/232 kcal
Fats of which Saturates	7.5 g
Carbohydrates of which Sugars	30.1 g 15.1 g
Fibre	3.2 g
Protein	7.6 g
Salt	0.16 g

Vitamins & Minerals		NRV*
Riboflavin (B2)	0.9 mg
Niacin (B3)	7.3 mg
Vitamin B6	0.8 mg
Folic Acid	98.6 mg
Pantothenic Acid	2.9 mg
Calcium	334.4 mg
Iron	4.9 mg

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We've tried to answer as many of your questions as possible. You can search them all here:

What are the health and nutritional benefits of Nestlé Gluten Free Corn Flakes?

As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron

I’ve heard a low GI diet can help me lose weight. Is this true?

It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.

Is Nestlé planning to launch gluten-free versions of its other cereals or cereal bars?

Not yet, but we will keep listening and responding to people’s needs.

Why do some breakfast cereals have different serving sizes labeled on pack?

The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.

Does the high GI of breakfast cereals negate the whole grain benefits?

No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.

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