Shreddies The Simple One
A delicious less than 5% sugar Cereal made with Four Simple Ingredients;
Whole grain wheat, sweetened with banana puree & date syrup and a Pinch of
Salt.
Features & Benefits
- Made of 4 simple ingredients: wheat, banana puree and date syrup for sweetness and a pinch of salt.
- High in Fibre
How to recycle
The cardboard carton is recyclable and the bag inside is recyclable where facilities exist
Our carefully selected ingredients
INGREDIENTS: Whole Grain Wheat, Banana Puree, Date Syrup, Salt.
To make 100g of SHREDDIES THE SIMPLE ONE we use 107.7g Whole Grain Wheat, 7.0g Banana Puree and 3.5g Date Syrup.
ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold.
May also contain Nuts.
Nutritional Info
Serving Size
40 g
Reference intake for adults per portion 40 g
Energy
617kJ
146kcal
7 %
Fat
0.8g
1 %
Saturates
0.1g
1 %
Sugars
1.9g
2 %
Salt
0.12g
2 %
of an adult`s RI *
* Reference intake per 100g (1542 kJ/365 kcal)
NutritionFacts
Per 40g of SHREDDIES| Typical Values | |
|---|---|
Energy | 617 kJ/146 kcal |
Fats of which Saturates | 0.8 g 0.1 g |
Carbohydrates of which Sugars | 1.9 g |
Fibre | |
Protein | |
Salt | 0.12 g |
* Nutrient Reference Value (NRV)
Let'sTalk
- WRITE US
- FAQ
- IN PERSON
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
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
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
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.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.