Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS Nutrition Facts & Health Impact

Nutrition Facts

Serving Size: 100g

Calories1611

Total Fat0.3g

Saturated Fat0.0g

Total Carbs90.6g

Fiber1.9g

Sugars46.9g

Protein3.3g

Macro Breakdown

Protein3.3g (4%)

Carbs90.6g (96%)

Fat0.3g (1%)

Glycemic Impact

Glycemic Index	52 (Low)
Glycemic Load	9
Insulin Index	53

Health Scores (0-10)

0.0

Metabolic

10.0

Inflammation

5.1

Hormonal

0.0

Gut Health

10.0

Skin Health

6.4

Brain Health

10.0

Bone Health

6.4

Sleep

8.6

Exercise

0.0

Longevity

7.6

Detox

10.0

Immunity

5.4

Pral

0.0

Satiety

0.0

Nutrient Density

9.8

Bioavailability

0.2

Electrolyte

10.0

Methylation

🧬 How Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS Affects Your Health

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Testosterone 44% DV

Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.

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Cortisol & Stress 1% DV

Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.

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Testosterone 16% DV

Vitamin D (undefined% DV) activates Leydig cells for T production. Low D is linked to low T.

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Cortisol 190% DV

Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.

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Thyroid 12% DV

Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.

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Anemia

iron + vitamin c. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.

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Skin Health

vitamin c + zinc. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.

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Iron 32% DV

32% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.

Complete Nutrient Profile

Nutrient	Amount / 100g	% Daily Value
Energy Kcal	1611.0 kJ	—
Protein	3.3 g	7% DV
Total Fat	0.3 g	—
Carbohydrate	90.6 g	33% DV
Fiber	1.9 g	7% DV
Sugar	46.9 g	94% DV
Sodium	855.0 mg	37% DV
Calcium	5.0 mg	—
Iron	5.8 mg	32% DV
Magnesium	4.0 mg	1% DV
Phosphorus	37.0 mg	3% DV
Potassium	71.0 mg	2% DV
Zinc	4.8 mg	44% DV
Vitamin C	48.4 mg	54% DV
Vitamin B6	3.2 mg	190% DV
Folate	525.0 µg	131% DV
Vitamin B12	4.8 µg	202% DV
Vitamin A	700.0 µg	78% DV
Vitamin E	0.1 mg	—
Vitamin D	3.2 µg	16% DV
Selenium	6.5 µg	12% DV

Compare Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS With...

Acorn stew (Apache)
399 cal Alcoholic beverage, wine, table, white, Chardonnay
351 cal Artichokes, (globe or french), cooked, boiled, drained
211 cal Artichokes, (globe or french), cooked, boiled, drained
220 cal Artichokes, (globe or french), cooked, boiled, drained
188 cal

Frequently Asked Questions

Does Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS affect hormones?

Yes — Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS is rich in vitamin b6 (190% DV), which Cofactor for neurotransmitter synthesis (serotonin, dopamine, GABA). Supports progesterone production in luteal phase.. vitamin b6 supports Progesterone and Dopamine production. sugar supports Insulin and Cortisol production. zinc supports Testosterone and DHT production.

Can people with diabetes eat Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS?

Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS has a glycemic index of 52 (low) and glycemic load of 9. Its low GI means it releases sugar slowly into the bloodstream — generally fine for diabetics in reasonable portions. Contains 1.9g fiber which helps moderate the blood sugar response.

Does Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS boost immunity?

Yes. Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS provides 48.4mg of vitamin C per 100g (54% DV) — one of the best food sources. Vitamin C supports white blood cell production, acts as an antioxidant, and strengthens skin barrier defense.

Does Cereals ready-to-eat, MALT-O-MEAL, CORN BURSTS contain anti-nutrients?

Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).