No grain, no gain
Breakfast cereal is made mainly from grains, and not only do they taste great - when eaten with milk or yoghurt, they give you a wide range of nutrients, including carbohydrateS, protein, fat, sugar, fibre and several vitamins and minerals. And if you choose a cereal made with whole grain, you’re getting even more of your body’s needs met. Because all the edible parts of the grains are still there, they’re a great source of vitamins, minerals, fibre, starch and other nutrients.
Fortify your diet
Most breakfast cereals are fortified with vitamins and minerals. This makes it an even more nutritious choice, helping the whole family meet their recommended daily amounts of certain nutrients. For example, some cereals contain added calcium, which is important for children’s bone growth and development. So, together with milk, it gives you more of the good stuff!
Did you know?
A recent European study of teenagers aged between 12 and 17 showed that cereal eaters were getting more calcium than their friends who chose other food for breakfast – and they beat them on magnesium, B vitamins like folate (B9), vitamin B12 or riboflavin (B2), and fibre at breakfast too. Not a bad morning’s work.
Food of goods and kings
In Asia, the Amaranth grain is known as ‘king seed’ and ‘seed sent by God’.
Quinoa, pronounced ‘keen-wa’, is a whole grain that was highly prized by the ancient Incas – they called it ‘gold of the Incas’.
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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
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.
Not yet, but we will keep listening and responding to people’s needs.
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.
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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