More Details

• According to Howard Markel, a professor of the history of medicine at the University of Michigan, and author of a book on the Kellogg family, the initial idea for the invention of Corn Flakes came from the need to create a breakfast food which could counte
• Both the brands of flakes have more than 85% carbohydrate content and have a little dietary fibre. As we can see both have added sugar. The protein content of both of them is around 7.5%.
• Ingredients: Milled corn, sugar, malt flavor, contains 2% or less of salt. Vitamins and Minerals: Iron (ferric phosphate), niacinamide, vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), folic acid, vitamin