Kellogg's Special K Gluten Free Breakfast Cereal 330g
Kellogg's Special K Gluten Free Breakfast Cereal 330g
Made in Republic of Korea
This product is sold by weight, not volume. Some settling of contents may have occured during shipment and handling.
Delicious gluten free breakfast cereal with, light, crisp Special K flakes of brown rice.
High in whole grain
Source of iron
FODMAP Friendly for those who are both coeliac and FODMAP intolerant.
Special K Gluten Free breakfast cereal is made of delicious crispy flakes made with the goodness of whole grain brown rice. Now everyone can experience something special at breakfast. Each serve contains essential vitamins and iron to support wellbeing! With a healthy varied diet and physical activity, you'll be on your way to living a nourished lifestyle!
High in whole grain
Source of iron
FODMAP Friendly for those who are both coeliac and FODMAP intolerant.
Whole grain brown rice (84%), sugar, salt, vitamins (vitamin E, niacin, vitamin B6, thiamin, riboflavin, folate), emulsifier (471), minerals (iron, zinc oxide).
May contain: Tree Nuts
- Servings per pack,8.0
- Serving size,40.0 G
- 8.0
- 40.0 G
- Quantity Per Serving
- Quantity Per 100g / 100mL
- Energy
- 640.0kJPer serving640.0kJ
- 1600.0kJPer 100 grams or millilitres1600.0kJ
- Protein
- 2.6gPer serving2.6g
- 6.5gPer 100 grams or millilitres6.5g
- Fat, Total
- 0.6gPer serving0.6g
- 1.4gPer 100 grams or millilitres1.4g
- – Saturated
- 0.1gPer serving0.1g
- 0.3gPer 100 grams or millilitres0.3g
- Carbohydrate
- 33.3gPer serving33.3g
- 83.2gPer 100 grams or millilitres83.2g
- – Sugars
- 5.5gPer serving5.5g
- 13.8gPer 100 grams or millilitres13.8g
- Dietary Fibre
- 1.3gPer serving1.3g
- 3.3gPer 100 grams or millilitres3.3g
- Sodium
- 200.0mgPer serving200.0mg
- 500.0mgPer 100 grams or millilitres500.0mg
Quantities stated above are averages only. Further nutrition information may be displayed on the product label.
< means Less Than.
- means that the value is not available.
Storage Instructions:
Store in normal, dry conditions.
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