Breakfast Cereal | Vegetarian Low Fat

Cereal Flake

Zea mays (for corn flakes), Triticum aestivum (for wheat flakes) Allergens: Wheat, Gluten
Cereal Flake

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Western
  • Seasonality Year-Round
  • Source Corn, Wheat

The Forktionary Angle

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Definition

Processed grain, typically corn or wheat, flattened into thin flakes and often fortified, consumed primarily as a breakfast food.

Sensory Profile

TasteMild, slightly sweet, starchy
TextureCrisp, crunchy (dry), softer (with milk)
AromaToasted grain
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g (1 cup)
Calories378 kcal
Total Fat1g
Saturated Fat0.2g
Trans Fat0g
Cholesterol0mg
Protein7g
Total Carbohydrate84g
Dietary Fiber3g
Total Sugars8g
Calcium50mg
Iron8mg
Potassium100mg

Chef’s Secret

Crush cereal flakes and use them as a crisp, gluten-containing coating for fried chicken or fish, offering a lighter texture than traditional breadcrumbs.

Substitutions

Best Match

Breadcrumbs

1:1

Excellent for adding crisp coating or topping, similar textural effect.

Crushed Crackers

1:1

Good for binding and coating, can be saltier, adjust seasoning.

Crushed Oats

1:1

Adds texture and binding, but will result in a chewier, less crisp finish.

Panko Breadcrumbs

1:1

Provides a lighter, crispier coating than standard breadcrumbs.

Buying Guide

Check sugar content and fortification levels. Consider whole grain options for added fiber.

Flavor Pairings

Milk yogurt fruits used as a crunchy topping for casseroles coating for fried foods.