Breakfast cereals
Frosted Mini-Wheats Bites original frosted mini wheals whole grain cereal
15.9 oz
Score
- Ultra-processed
- Contains added sugars
- Contains whole grains
Why it scores 29
Frosted Mini-Wheats Bites original frosted mini wheals whole grain cereal scores 29 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Corn syrup: 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
-
Weis, shredded wheat, bite size, 100% natural whole grain cereal Weis · 16.4 oz/1.025 lb/465 g Not ultra-processed · No added sugars Score 100 out of 100 , 71 points higher -
Shredded wheat bite size shredded whole grain wheat cereal, shredded wheat Food Club Not ultra-processed · No added sugars Score 100 out of 100 , 71 points higher -
Bite size shredded whole wheat cereal The Kroger Co. · 16.4 oz/464 g Not ultra-processed · No added sugars Score 100 out of 100 , 71 points higher -
Ezekiel 4:9 - Original - Sprouted Whole Grain Cereal Food For Life · 16 oz (454 g) Not ultra-processed · No sugar Score 79 out of 100 , 50 points higher -
Crispy Oats Toasted Whole Grain Oat Cereal Millville · 12 oz Not ultra-processed · No added sugars Score 69 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
Bites original frosted mini wheals whole grain cereal
Ingredients
- Sugar minus 20 points
- Corn syrup minus 20 points
- BHT (butylated hydroxytoluene) minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Sugars 19.6 g / 100 g minus 11 points
- Energy 339 kcal / 100 g minus 2 points
- Fiber 10.7 g / 100 g plus 4 points
100 − 71 = 29
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 339 kcal |
|---|---|
| Fat | 1.8 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 83.9 g |
| Sugars | 19.6 g |
| Added sugars | 19.6 g |
| Fiber | 10.7 g |
| Protein | 8.9 g |
| Salt | 0.1 g |
Serving: 1 cup (56 g)
Ingredients
- WHOLE GRAIN WHEAT
- SUGAR (high concern)
- BROWN RICE SYRUP (high concern)
- GELATIN
- BHT FOR FRESHNESS
- VITAMINS AND MINERALS: REDUCED IRON
- FOLIC ACID
Label text, as published
WHOLE GRAIN WHEAT, SUGAR, CONTAINS 2% OR LESS OF BROWN RICE SYRUP, GELATIN, BHT FOR FRESHNESS, VITAMINS AND MINERALS: REDUCED IRON, FOLIC ACID
Allergens and diets
Contains: Wheat, Gluten
- Not vegan
- Not vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
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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
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Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
List of Select Chemicals in the Food Supply Under FDA Review
“The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”
fda.gov
-
Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
-
Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive
“Based on the NOAEL of 25 mg/kg bw/day and an uncertainty factor of 100, the Panel derived an ADI of 0.25 mg/kg bw/day.”
doi.org
-
“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