Cerea Shop — breakfast cereals | cereashop.com
Read the label in a fixed order — grains first, then sugar, then fibre, then serving size — because each column changes how you interpret the next.
The ingredient list is ranked by weight, so the first ingredient is the largest component. If the first word is a whole grain — whole wheat, whole oats, whole corn — the base is whole-grain. If it is a refined flour or simply 'corn', the base is refined.
Sugar is printed in grams per 100 g and per serving. Per 100 g is the honest column: under 10 g is lightly sweetened, 10–25 g is moderate, and above 25 g means roughly a quarter of the product by weight is sugar. Per-serving numbers look small because the serving is small.
Fibre per 100 g shows how much of the original grain structure survived processing. Above 6 g per 100 g is a strong whole-grain signal; 3–6 g is middling; below 3 g usually means a refined base. Bran flakes and shredded wheat sit at the top of this scale, standard corn flakes near the bottom.
On narrow screens, swipe or scroll the plate sideways.
Serving size is the multiplier that catches most buyers. A 30 g labelled serving is common and is smaller than a typical poured bowl. If you pour 60 g, you are eating double every number on the panel — sugar, fibre, salt and calories alike.
Salt is worth a glance too. Under 0.5 g per 100 g is low for a cereal; above 1 g per 100 g is high. It rarely decides a purchase on its own, but it breaks ties between two otherwise similar boxes.
Finally, treat front-of-pack claims as advertising, not data. 'Source of fibre' and 'made with whole grain' can both appear on a cereal with 20 g sugar per 100 g. The back panel is the only part of the box that has to be precise.
Further reading