Kellogg's Frosted Flakes Cereal 1oz

Milled corn is a processed form of corn used as a base ingredient in many cereals. It provides carbohydrates and some fiber but lacks significant nutritional diversity. The processing can reduce the natural nutrient content found in whole corn.

Refined sugar is added to enhance sweetness but contributes to high calorie content without nutritional benefits. Excessive consumption can lead to health issues such as obesity and dental problems. It is a common ingredient in processed foods, often leading to overconsumption.

Malt flavor is used to enhance the taste profile of cereals. It is derived from malted barley or other grains and adds a subtle sweetness. The amount used is typically small and does not significantly impact nutritional content.

Salt is used to enhance flavor and preserve the product. While necessary for bodily functions, excessive intake can lead to health issues such as hypertension. The amount in processed foods can contribute to daily sodium intake.

BHT (butylated hydroxytoluene) is an antioxidant used to preserve freshness in processed foods. It prevents oxidation and extends shelf life. While generally recognized as safe, some studies suggest potential health concerns at high doses.

Iron is an essential mineral added to fortify cereals, supporting oxygen transport in the blood. It is crucial for preventing anemia and maintaining energy levels. Fortification helps address dietary deficiencies in populations.

Vitamin C is an antioxidant that supports immune function and skin health. It enhances iron absorption from plant-based sources. Fortification ensures adequate intake in diets lacking fresh fruits and vegetables.

Niacinamide, a form of vitamin B3, is important for energy metabolism and skin health. It is commonly added to cereals to prevent deficiencies. Fortification helps maintain adequate levels in the diet.

Vitamin B6 is essential for protein metabolism and cognitive development. It is added to cereals to ensure adequate intake. Fortification helps prevent deficiencies in populations with limited dietary diversity.

Vitamin B2, or riboflavin, is crucial for energy production and cellular function. It is added to cereals to enhance nutritional value. Fortification helps prevent deficiencies, especially in diets low in dairy and meat.

Vitamin B1, also known as thiamin, is vital for energy metabolism and nerve function. It is commonly fortified in cereals to prevent deficiencies. Fortification ensures adequate intake in populations with limited dietary diversity.

Vitamin A palmitate is a form of vitamin A added to support vision and immune health. It is used in fortified foods to prevent deficiencies. Fortification helps maintain adequate levels in diets lacking in vitamin A-rich foods.

Folic acid is a B vitamin crucial for DNA synthesis and cell division. It is added to cereals to prevent neural tube defects in pregnancy. Fortification ensures adequate intake in populations with limited dietary diversity.

Vitamin D is essential for calcium absorption and bone health. It is added to cereals to prevent deficiencies, especially in populations with limited sun exposure. Fortification helps maintain adequate levels in the diet.

Vitamin B12 is crucial for nerve function and red blood cell formation. It is added to cereals to prevent deficiencies, especially in vegetarians and the elderly. Fortification helps maintain adequate levels in the diet.