Nutritional information

In summary, breakfast cereals are: Typically low in fat A good source of fibre and whole grain Taken with milk, a good source of calcium A major contributor of vitamins and minerals to the diet Lower in sugar than other breakfast alternatives Nutrient dense but not energy dense Quick and easy!

Breakfast cereals are a food that children and adults enjoy, and hence encourage breakfast consumption (41). Research confirms that breakfast cereals consumers have a more substantial and varied breakfast, and are more likely to meet nutritional requirements for nutrients such as vitamins, minerals and fibre than non-consumers (3, 19, 37, 43).

In some European countries, notably the UK and Ireland, breakfast cereals are consumed on a regular basis, in particularly by children (5-6 times per week). On average consumers eat one 30g serving of breakfast cereals each day (11, 32). Children of all ages thrive on variety and novelty - The average home UK has 4-6 cereals in the cupboard and research shows that children consume a balanced repertoire of cereals (6).

Breakfast cereals make a major contribution to the diet - data shows that they are the leading source of iron in the diet. They are also a major source of B vitamins (about 20%) and provide one tenth of the fibre in the diet of young people (32).

What are nutrients?

Nutrients are usually divided into five classes: carbohydrates, proteins, fats, vitamins and minerals. Carbohydrate, fat and protein are called macro-nutrients and the vitamins and minerals micro-nutrients. Eaten with milk or yoghurt, breakfast cereals are a good source of all of these nutrients, as well as fibre.