Cereals Cream of Wheat 1 Minute Cook Time Cooked with Water Stove-top Without Salt
3% DV
Nutrition facts and calorie information for cereals ready-to-eat chocolate-flavored frosted puffed corn, per 1 cup serving.
Calories
Protein
Carbs
Fat
3.3g
87.2g
3.5g
Percentage of Daily Value (DV) based on a 2,000 calorie diet
Per 1 cup (30g):
Calories
122kcal
Protein
1g
Carbs
26.2g
Fat
1.1g
Cereals Ready-to-eat Chocolate-flavored Frosted Puffed Corn contains 405 calories per 100 grams. Of these calories, 13 come from protein, 349 from carbohydrates, and 32 from fat.
Cereals Ready-to-eat Chocolate-flavored Frosted Puffed Corn provides 3.3g of protein per 100g, which is 7% of the Daily Value. This makes it relatively low in protein.
Cereals Ready-to-eat Chocolate-flavored Frosted Puffed Corn is a notable source of vitamin C (52.9mg), vitamin A (1324mcg), vitamin B12 (5.3mcg), iron (15.9mg) per 100g serving. These values represent 10% or more of the recommended Daily Value.
Cereals Ready-to-eat Chocolate-flavored Frosted Puffed Corn contains 3.8g of dietary fiber per 100g, which is 14% of the Daily Value. Dietary fiber supports digestive health and satiety.
Cereals Ready-to-eat Chocolate-flavored Frosted Puffed Corn is classified under Breakfast Cereals in the USDA FoodData Central database. This category groups foods with similar nutritional characteristics and culinary uses.
3% DV
3% DV
3% DV
3% DV
3% DV
3% DV
Serving size 1 cup (100g)
Amount per serving
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: USDA FoodData Central. Values per 100g.
Serving size 1 cup (100g)
Amount per serving
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: USDA FoodData Central. Values per 100g.
Sculpt synthesizes every input from your body and your training, then builds the plan. No spreadsheets. No guessing.

