Berry Crunch Cereal

Nutrition Facts
Serving Size 1 Cup
Calories 148
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 1.2g
3%
Tot. Carb. 32g
25%
  Sat. Fat 0g
0%
  Dietary Fiber 1.2g
4%
  Trans Fat 0g
 
  Sugars 17.2g
 
Cholesterol 0mg
 
Protein 1.2g
 
Sodium 172.1mg
11%
 
 
Protein   2%
  • Carbohydrates   25%
  • Total Sugars  
  • Fat   3%
  • Vitamin D - mcg   0%
  • Added Sugar  
  • Calories   6%
  • Sodium   11%
  • Calcium   0%
  • Iron   61%
  • Potassium   1%
  • INGREDIENTS:  BERRY CRUNCH CEREAL (Corn flour, sugar, whole grain oat flour (includes the oat bran), brown sugar syrup, coconut oil and/or canola oil and/or partially hydrogenated soybean oil, salt, strawberry juice concentrate, sodium citrate, natural and artificial flavor, malic acid, Yellow 5 & 6, Red 3 & 40, Blue 1, soy lecithin. Vitamins and Minerals: vitamin B1 (thiamin mononitrate), vitamin B2 (riboflavin), niacin (niacinamide), vitamin B6 (pyridoxine hydrochloride), folic acid, vitamin B12, Vitamin A palmitate, vitamin C, vitamin D, reduced iron, zinc (zinc oxide))
    ALLERGENS:  Tree Nuts, Soybeans
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods.