Convenience

It takes a few seconds to add milk, or you can eat your cereal without milk.

 

Goodness of Grains

Cereals are made from a variety of different grains like wheat, corn, rice and oats, which provide carbohydrates for energy.

 

Source of Fiber

Eating cereal for breakfast and snacks is a great way to increase fiber in your diet. Look for cereals made with whole grains and fiber (like Kellogg's® Frosted Mini-Wheats® cereal) or wheat bran (like Kellogg's® All-Bran® cereal). Check the Nutrition Facts Panel for cereals that contain 10% or more of the Daily Value for fiber—that means it's a good source of fiber.

 

Plenty of Nutrients

Cereals supply B-vitamins, as well as minerals like iron and zinc that are essential for healthy growth and development. If you add milk to your cereal, you'll also get some calcium, vitamin D, vitamin A and vitamin B12.

 

Great Taste

Above all, cereal tastes great.

 

Pre-Sweetened Cereals

Pre-sweetened cereals can provide as many nutrients as less sweet cereals. Just like unsweetened cereals, pre-sweetened cereals are a source of essential nutrients like B vitamins, iron and zinc.

Contrary to popular belief, sugar is not linked to the development of obesity, hyperactivity in children, type 2 diabetes or heart disease when eaten as part of a healthy diet.1,2 In fact, only 5 percent of the sugar consumed by U.S. children comes from ready-to-eat cereals.3

If you want a little less sweetness, try mixing a pre-sweetened cereal with a less sweetened cereal. For example, try mixing Kellogg's Corn Flakes® and Kellogg's Frosted Flakes® together. Or, alternate the days you choose a presweetened cereal versus one that is a less sweetened variety.

References:
1. Institute of Medicine, National Academies of Sciences, Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids. The National Academies Press, Washington, DC 2002.
2. Joint FAO/WHO Expert Consultation. Carbohydrates in Human Nutrition. World Health Organization, 1997.
3. NHANES 2001-02, USDA Food and Nutrient Database for Dietary Studies, version 1.0.