Cream of Wheat 2.5 Minute Hot Cereal Original Flavor Kosher Shelf-Stable 28 oz Box

Wheat farina is a coarsely ground wheat product used as a base for hot cereals. It is minimally processed and retains some of the wheat's natural nutrients. However, it lacks the fiber content found in whole grain wheat products.

Calcium carbonate is used as a dietary supplement to provide calcium, an essential mineral for bone health. It is a common fortification in cereals to enhance nutritional value. The compound is well-absorbed when consumed with food.

Defatted wheat germ is a nutrient-rich component of wheat that has been processed to remove fat, enhancing its shelf stability. It is a good source of vitamins, minerals, and protein. The removal of fat reduces calorie content while retaining nutritional benefits.

Disodium phosphate is used as an emulsifier and stabilizer in food products. It is a synthetic additive that can contribute to the phosphorus load in the diet. Excessive phosphorus intake can disrupt calcium balance in the body.

Ferric orthophosphate is used to fortify foods with iron, an essential mineral for oxygen transport in the blood. It is a stable form of iron that is commonly used in cereal fortification. This helps prevent iron deficiency anemia, especially in populations at risk.

Niacinamide is a form of vitamin B3 used to fortify foods and support metabolic health. It is essential for converting food into energy and maintaining healthy skin. Fortification helps prevent niacin deficiency, which can lead to pellagra.

Thiamine mononitrate is a form of vitamin B1 used to fortify foods, essential for carbohydrate metabolism. It plays a crucial role in nerve function and energy production. Fortification helps prevent thiamine deficiency, which can lead to beriberi.

Pyridoxine hydrochloride is a form of vitamin B6 used to fortify foods, important for protein metabolism and cognitive development. It aids in the production of neurotransmitters and hemoglobin. Fortification helps prevent vitamin B6 deficiency.

Riboflavin, or vitamin B2, is used to fortify foods and is essential for energy production and cellular function. It helps convert carbohydrates into ATP, the energy currency of the cell. Fortification helps prevent riboflavin deficiency, which can lead to ariboflavinosis.

Folic acid is a synthetic form of vitamin B9 used to fortify foods, crucial for DNA synthesis and cell division. It is especially important during periods of rapid growth such as pregnancy. Fortification helps prevent neural tube defects in developing fetuses.

Cholecalciferol, or vitamin D3, is used to fortify foods and is essential for calcium absorption and bone health. It is the form of vitamin D that is naturally produced in the skin in response to sunlight. Fortification helps prevent vitamin D deficiency, which can lead to bone disorders.