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High-fiber, low-fat breakfast cereal
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
330
KCAL / 100G
Carbs
74g
· 83%
Protein
9.5g
· 11%
Fat
2.5g
· 6%
Fiber
15g
Vitamins
B1
1.2mg · 100% DV
B2
1.3mg · 100% DV
B3
14mg · 88% DV
B12
2µg · 83% DV
Minerals
Manganese
2mg · 87% DV
Iron
12mg · 67% DV
Phosphorus
250mg · 36% DV
Zinc
3mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
0.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
It can be a light breakfast, but on its own it may not keep you full for long. Pairing it with milk or yogurt and adding fruit or nuts usually makes it more balanced and satisfying.
That depends on texture and satiety. Yogurt gives a thicker bowl and may feel more filling, while milk is the lighter, more classic option.
Before training, a small serving can work if you tolerate fiber well and keep the meal simple. After training, it is often more useful when combined with a protein source such as milk or yogurt.
Its fiber content can support regular bowel movements for many people. Drinking enough fluids matters too, because fiber works best with adequate hydration.
A high-fiber cereal can cause gas or bloating if someone is not used to that much fiber. Starting with a smaller portion and increasing fluids often helps.
It can be part of a varied breakfast routine, but it should not be the only option every day. Rotating with other foods helps cover a wider range of nutrients and textures.
Bran flakes usually offer more fiber and tend to be less dessert-like than heavily sweetened cereals. That often makes them a steadier choice for fullness and everyday use.
Keep it tightly sealed in a dry, cool place. Exposure to air and moisture makes it lose its crunch and go stale faster.
Freezing is usually unnecessary and not ideal. Moisture changes during freezing and thawing can ruin the crisp texture.
People with celiac disease or medically diagnosed gluten-related disorders should avoid it because it contains gluten. Some people with sensitive digestion may also need smaller portions because of the fiber.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.