a table laden with breakfast being eaten by several adults

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Wonderful Breakfasts Across The World

Whether you live in Bangkok, Paris or Peru, breakfast is a very important meal. And whilst cereal is loved all over the world, many countries have their own unique breakfast traditions. We’ve picked a few from around the globe. Now all you have to do is book a round-the-world trip to try them all…

Japan

Rice is nice … and the Japanese love it with a soybean puree known as natto.

a traditional Japanese breakfast of Natto and rice

China

Gruel, a thin oatmeal made with cereal and water or milk, is one of the most ancient breakfasts and is still eaten all over the world. The Chinese version is called Congee, a rice gruel topped with pickled tofu, strings of dried meat or egg.

a bowl of rice porridge, rice and eggs with the Chinese flag

Turkey

Yum Yum! The Turks know a thing or two about satisfying the morning tummy rumbles. They love their ‘Kaymak’; honey and thick cream on toasted bread and fried eggs with a delicious spicy sausage called 'Sucuk'.

a slice of bread with clotted cream and honey with the Turkish flag

Italy

The Italians do breakfast on the go – hot, fast and sugary - “cappuccino e cornetto” is basically just a cup of coffee and a sweet croissant.

a cup of coffee and sweet croissant with an italian flag

Argentina

Not for the faint-hearted, ‘Fracturas’ is a sugar-rush of a breakfast consisting of buttery, flaky pastries topped with sweetened milk, which has been boiled and reduced to a thick, sticky sauce called Dulce de Leche.

three fracturas with the Argentinian flag

Peru

Peruvians love raw fish in the mornings - they tuck into ‘Ceviche’ - raw fish cured in citrus juices, with chillies.

raw shrimps ina bowl with the Peruvian flag

Bolivia

The Bolivian breakfast might sound more like a dinnertime dish - Salteña is a morning meal of stewed meat and vegetables in a thick pastry case with a hot sauce.

three saltenas with a Bolivian flag

Costa Rica

Cock-a-doodle-do! There’s nothing like a bit of ‘spotted rooster’ to wake you up in the morning. Made up of black beans, rice, salsa and avocado, this delicious mixture is eaten with a corn tortilla and fried plantain.

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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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