Corn Flakes
A low-fat, fortified breakfast staple that is highly refined and low in fiber, with added sugar and a high glycemic impact, so it is fine occasionally but not a nutritional powerhouse.
Ingredients (6)
Maize (Milled Corn)
Maize is a natural whole food, but milled and heavily processed into flakes it loses most of its fiber and has a high glycemic index (around 80+), so it raises blood sugar quickly.
Sugar
The amount is modest compared with frosted cereals, but it is still added sugar in a product that is already quickly digested. Check regional labels, as sugar content varies.
Malt Flavouring (Barley Malt Extract)
A natural flavoring that adds sweetness and toasty flavor. It is derived from barley, so it contains gluten and makes the product unsuitable for coeliacs.
Salt
Cereals are an often overlooked source of sodium. The level is moderate, but it adds up alongside other foods in the day.
Iron
Fortification helps prevent iron deficiency, especially in children and women. Amounts are within safe limits for a normal diet.
Vitamins (Niacin, B6, Riboflavin, Thiamin, Folic Acid, B12, D)
Added vitamins boost the nutritional value of a refined grain product. Folic acid is particularly valuable for women of childbearing age.
Healthier alternatives
Much higher in fiber (beta-glucan), lower glycemic impact and no added sugar.
Find on Amazon100% whole grain with no added sugar or salt and about 3 times the fiber.
Find on AmazonMore fiber and whole grain content for sustained energy.
Find on AmazonCorn Flakes were created by accident in 1894 when Dr. John Harvey Kellogg and his brother Will Keith Kellogg left cooked wheat dough sitting out; it went stale and, when rolled, produced flakes. The brothers later switched to corn, and W.K. Kellogg went on to found the Kellogg Company.