Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS
Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS is a cereal, containing 385 calories per 100g. It is an excellent source of Vitamin A (RAE), Vitamin B6 and Riboflavin (B2), providing 269%, 248% and 211% of the Daily Value respectively. This cereal is virtually fat-free. Breakfast cereals vary widely in nutrient density. Many are fortified with vitamins and minerals, which can contribute meaningfully to daily nutrient intakes. Our database tracks 63 nutrients for this food, plus glycemic index, environmental footprint data.
Top Nutrients
Data for 63 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 2.5 | g | — | 0% |
| Calories SR | 385 | kcal | — | — |
| Energy (kJ) SR | 1,611 | kj | — | — |
| Protein SR | 3.3 | g | — | 6% |
| Total Fat SR | 0.35 | g | — | — |
| Carbohydrate SR | 90.6 | g | — | 70% |
| Fiber SR | 1.9 | g | — | 5% |
| Total Sugars SR | 46.9 | g | — | — |
| Ash SR | 3.2 | g | — | — |
Minerals 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 5.0 | mg | — | 0% |
| Iron SR | 5.8 | mg | — | 72% |
| Magnesium SR | 4.0 | mg | — | 1% |
| Phosphorus SR | 37.0 | mg | — | 5% |
| Potassium SR | 71.0 | mg | — | 2% |
| Sodium SR | 855 | mg | — | 57% |
| Zinc SR | 4.8 | mg | — | 44% |
| Copper SR | 0.06 | mg | — | 6% |
| Selenium SR | 6.5 | µg | — | 12% |
Vitamins 24
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 2,419 | µg | — | 269% |
| Vitamin A (IU) SR | 700 | IU | — | — |
| Retinol SR | 695 | µg | — | — |
| Beta-Carotene SR | 46.0 | µg | — | — |
| Alpha-Carotene SR | 30.0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 780 | µg | — | — |
| Vitamin C SR | 48.4 | mg | — | 54% |
| Vitamin D SR | 3.2 | µg | — | 21% |
| Vitamin D (IU) SR | 129 | IU | — | — |
| Vitamin D3 SR | 3.2 | µg | — | — |
| Vitamin E SR | 0.07 | mg | — | 0% |
| Vitamin K1 SR | 0 | µg | — | — |
| Thiamin (B1) SR | 2.4 | mg | — | 202% |
| Riboflavin (B2) SR | 2.7 | mg | — | 211% |
| Niacin (B3) SR | 32.2 | mg | — | 202% |
| Vitamin B6 SR | 3.2 | mg | — | 248% |
| Folate SR | 323 | µg | — | 81% |
| Folic Acid SR | 289 | µg | — | — |
| Folate (food) SR | 34.0 | µg | — | — |
| Folate (DFE) SR | 525 | µg | — | — |
| Vitamin B12 SR | 4.8 | µg | — | 202% |
| Choline SR | 4.7 | mg | — | 1% |
Fatty Acids 8
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 0.09 | g | — | — |
| Monounsaturated Fat SR | 0.08 | g | — | — |
| Polyunsaturated Fat SR | 0.16 | g | — | — |
| Trans Fat SR | 0 | g | — | — |
| Cholesterol SR | 0 | mg | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0 | g | — | — |
| Palmitic Acid (16:0) SR | 0.08 | g | — | — |
| Stearic Acid (18:0) SR | 0.01 | g | — | — |
| Linoleic Acid (18:2) SR | 0.15 | g | — | 1% |
| Linolenic Acid (18:3) SR | 0.005 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin C dramatically enhances non-heme iron absorption by reducing Fe³⁺ to Fe²⁺ in the gut. Adding 75 mg vitamin C to a meal can increase iron absorption 3–4 fold.
Hallberg et al., Am J Clin Nutr, 1989
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin D is fat-soluble. Co-consumption with dietary fat increases absorption by up to 50% compared to taking it on an empty stomach.
Dawson-Hughes et al., J Acad Nutr Diet, 2015
Vitamin D enhances intestinal phosphorus absorption and regulates phosphorus homeostasis via parathyroid hormone signalling.
Bergwitz & Jüppner, Annu Rev Med, 2010
Vitamin B12 and folate are metabolically interdependent. B12 is needed to convert methyltetrahydrofolate back to tetrahydrofolate, enabling folate to participate in DNA synthesis.
Green et al., Nat Rev Dis Primers, 2017
⚠ Antagonisms — nutrients that compete
High zinc intake induces metallothionein in enterocytes, which traps copper and blocks its absorption. Prolonged high-dose zinc can cause copper deficiency.
Prasad et al., JAMA, 1978; Fosmire, Am J Clin Nutr, 1990
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Phytates in fibre-rich foods chelate zinc, reducing its bioavailability by up to 50% in high-phytate diets. This is a major concern in plant-based diets.
Sandstrom, Food Nutr Res, 1997
Very high vitamin A (retinol) intake may antagonise vitamin D function by competing for shared nuclear receptor pathways (RXR). The effect occurs mainly at pharmacological doses.
Johansson & Melhus, J Bone Miner Res, 2001
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Other Vegetables” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Glycemic Impact
The Glycemic Index (GI) measures how quickly a food raises blood sugar on a 0–100 scale. Glycemic Load (GL) accounts for typical serving size. Low GI < 55, Medium 56–69, High ≥ 70.
GI data matched from: “Breakfast cereal (estimated from category)” · ●●● low confidence
Source: International Tables of Glycemic Index (Sydney University, 2021)
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Maize (Meal)” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Cereals
Top 10 countries by per capita supply of the “Cereals” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+8%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Breakfast Cereals
Frequently Asked Questions
How many calories are in Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS?
Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS contains 385 kcal per 100 grams, making it a calorie-dense food. The energy comes from 3.3g of protein (3% of calories), 0.35g of fat (1%), and 90.6g of carbohydrates (94%). Carbohydrates are the primary energy source.
What is Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS most nutritious for?
The standout nutrient in Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS is Vitamin A (RAE), providing 2,419 µg per 100g (269% of the Daily Value). It is also a notable source of Vitamin B6 (248% DV). Our database tracks 63 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS high in protein?
Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS contains 3.3g of protein per 100 grams. While not a high-protein food, it can contribute to daily protein needs as part of a varied diet.
How much fiber is in Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS?
Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS contains 1.9g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.
What is the glycemic index of Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS?
Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS has a glycemic index of 70, which is classified as high (≥70). High-GI foods cause a rapid spike in blood sugar. Pairing with protein, fat, or fiber can help moderate the glycemic response. The glycemic load, which accounts for typical serving size, provides additional context for real-world blood sugar impact.