
Features & Benefits:
- Low Sugar
- High Fibre
- Tasty Flavour
What Are Cheerios Made Of?
To produce 100g of Cheerios Vanilla O's we have used 86.4g of Whole Grain.
How to recycle
The cardboard carton and paper is recyclable
Whole Grain Oat Flour (31.5%), Whole Grain Wheat (31.5%), Whole Grain Barley Flour (19.0%), Fructo-Oligosaccharides, Wheat Starch, Sugar, Whole Grain Maize Flour (2.2%), Whole Grain Rice Flour (2.2%), Sunflower Oil, Calcium Carbonate, Salt, Flavourings, Antioxidant: Tocopherols, Iron, Vitamin C, B3, B5, B9, B6, B2, D
ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold. May also contain Milk and Nuts.
86.4% Whole Grain Content


Nutritional Info
Serving Size

30 g
Energy
465kJ
111kcal
6 %
Fat
1.7 g
2 %
Saturates
0.3 g
2 %
Sugars
1.4 g
2 %
Salt
0.24 g
4 %
NutritionFacts
100gTypical Values | |
---|---|
Energy | 1550 kJ/369 kcal |
Protein | 9.7 g |
Fats of which Saturates | 5.6 g 1.0 g |
Carbohydrates of which Sugars | 60.9 g 4.5 g |
Fibre | 17.9 g |
Salt | 0.79 g |
Vitamins & Minerals | NRV* | |
---|---|---|
Vitamin D | 2.5 µg | 50 % |
Vitamin C | 40 mg | 50 % |
Riboflavin (B2) | 1.1 mg | 79 % |
Niacin (B3) | 13 mg | 81 % |
Vitamin B6 | 1.1 g | 79 % |
Folic Acid (B9) | 180 µg | 90 % |
Pantothenic Acid (B5) | 3.9 mg | 65 % |
Calcium | 557 mg | 70 % |
Iron | 12 mg | 82 % |
* Nutrient Reference Value (NRV)
NutritionFacts
30gTypical Values | |
---|---|
Energy | 465 kJ/111 kcal |
Protein | 2.9 g |
Fats of which Saturates | 1.7 g 0.3 g |
Carbohydrates of which Sugars | 18.3 g 1.4 g |
Fibre | 5.4 g |
Salt | 0.24 g |
Vitamins & Minerals | NRV* | |
---|---|---|
Vitamin D | 0.75 µg | 15 % |
Vitamin C | 12 mg | 15 % |
Riboflavin (B2) | 0.33 mg | 24 % |
Niacin (B3) | 3.9 mg | 24 % |
Vitamin B6 | 0.33 mg | 24 % |
Folic Acid (B9 | 54.0 µg | 27 % |
Pantothenic Acid (B5) | 1.2 mg | 20 % |
Calcium | 167 mg | 21 % |
Iron | 3.5 mg | 25 % |
* 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.