Breakfast cereals
Kellogg's Kelloggs breakfast cereal
18.8 oz
Score
- Ultra-processed
- High in sugar
- Contains added sugars
- Contains artificial flavors
- Contains whole grains
Why it scores 15
Kellogg's Kelloggs breakfast cereal scores 15 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Brown sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better breakfast cereals
-
Crispy Oats Toasted Whole Grain Oat Cereal Millville · 12 oz Not ultra-processed · Less sugar Score 69 out of 100 , 54 points higher -
Original Wheat Berry Flakes Uncle Sam · 10 oz Not ultra-processed · Less sugar Score 78 out of 100 , 63 points higher -
Cheerios General Mills · 8.9 oz Not ultra-processed · Less sugar Score 65 out of 100 , 50 points higher -
Toasted Whole Grain Oat Cereal Cheerios · 2 × 1 lb 4.35 oz (20.35 oz) (576 g) Not ultra-processed · Less sugar Score 65 out of 100 , 50 points higher -
Frosted Flakes cereal Simple Truth · 15 oz Not ultra-processed · No artificial flavors Score 55 out of 100 , 40 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Kelloggs breakfast cereal
Ingredients
- Sugar minus 20 points
- Brown sugar minus 20 points
- Malt syrup minus 10 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Sugars 30 g / 100 g minus 14 points
- Salt 1.4 g / 100 g minus 5 points
- Energy 367 kcal / 100 g minus 2 points
- Fiber 10 g / 100 g plus 4 points
100 − 85 = 15
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in sugars (above the front-of-pack "high" level). [6]
Nutrition per 100 g
| Energy | 367 kcal |
|---|---|
| Fat | 3.3 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 83.3 g |
| Sugars | 30 g |
| Added sugars | 12.8 g |
| Fiber | 10 g |
| Protein | 6.7 g |
| Salt | 1.4 g |
Serving: 0.75 cup (30 g)
Ingredients
- Rice
- whole grain wheat
- sugar (high concern)
- almonds
- wheat bran
- salt
- brown sugar syrup (high concern)
- malt flavor (high concern)
- natural and artificial flavor
- BHT for freshness
- Vitamins and Minerals: Vitamin C (ascorbic acid)
- reduced iron
- niacinamide
- vitamin B6 (pyridoxine hydrochloride)
- vitamin B2 (riboflavin)
- vitamin A palmitate
- vitamin B1 (thiamin hydrochloride)
- folic acid
- vitamin B12
- vitamin D3
Label text, as published
Rice, whole grain wheat, sugar, almonds, wheat bran, contains 2% or less of salt, brown sugar syrup, malt flavor, natural and artificial flavor, BHT for freshness. Vitamins and Minerals: Vitamin C (ascorbic acid), reduced iron, niacinamide, vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin A palmitate, vitamin B1 (thiamin hydrochloride), folic acid, vitamin B12, vitamin D3.
Allergens and diets
Contains: Tree nuts, Wheat, Gluten
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
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“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org