Break out the breakfast cereal – it’s too good not to!
Cereal is a delicious way to get the most out of your breakfast. Just pour the cereal, add milk and your favourite fresh fruit, and there you have it. A balanced breakfast in just a few minutes. Go on, tuck in!
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 good source of vitamins, minerals, fibre, starch and other nutrients.
Fortify your diet
Most breakfast cereals are fortified with vitamins and minerals, 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!
Is it all about sweetness?
- Whole Grain Goodness: http://www.wholegraingoodness.com/guide-whole-grain/whole-grain-nutrients
I'd like to contact Nestlé Cereals because
We've tried to answer as many of your questions as possible. You can search them all here:
Do Nestlé products in emerging countries have more salt than products in developed/developing countries?
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
How can I find foods made with whole grain?
I’ve heard a low GI diet can help me lose weight. Is this true?
Why does Nestlé label vegetable oil?
We'd love to hear your comments about Nestlé cereals, so please let us know what you think, we always appreciate hearing from you.
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