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Mixed breakfast cereals, rich in fiber and vitamins.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
370
KCAL / 100G
Carbs
75g
· 79%
Protein
9.5g
· 10%
Fat
4.5g
· 11%
Fiber
7.5g
Vitamins
B2
0.7mg · 54% DV
B1
0.6mg · 50% DV
B3
8mg · 50% DV
B12
1.2µg · 50% DV
Minerals
Iron
8mg · 44% DV
Manganese
1mg · 43% DV
Phosphorus
210mg · 30% 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
0.7g
MONOUNSATURATED
1.2g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
On its own, it may not keep you full for very long. Pairing it with yogurt or a fortified plant alternative, fruit, and some nuts or seeds usually makes it more balanced.
It can work well before training as a quick, easy-to-digest carbohydrate option. After exercise, it is usually better combined with a protein source to support recovery and satiety.
Its fiber can help with fullness, but processed cereals do not satisfy everyone for long when eaten alone. Adding protein and fat often improves staying power.
It can be a convenient option, but it should not be the only regular breakfast pattern. Check the ingredient list and rotate it with less processed foods for variety.
Both can work, depending on what you want from the meal. Yogurt often gives a thicker texture and may feel more filling, while milk makes it lighter and quicker to eat.
Yes, but large portions can turn into mindless snacking for some people. A smaller serving with yogurt or milk is usually a more balanced choice.
Keep it in a cool, dry place with the package tightly sealed. Exposure to air and moisture makes it lose its crunch quickly.
Freezing is usually unnecessary and not ideal. Moisture from freezing and thawing can ruin the texture.
Its crisp structure absorbs liquid quickly, so it softens soon after milk or yogurt is added. Add the liquid right before eating if you want it to stay crunchy longer.
Anyone with celiac disease or a gluten allergy should avoid it because it contains gluten. People who are sensitive to blood sugar swings may also do better with careful portions and a more balanced pairing.
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.