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U.S.D.A. study finds nutritional improvement in cereal
date:Jun 06, 2013
The amount of fiber in breakfast cereal from two major manufacturers, The Kellogg Co. and General Mills, Inc., increased 32% in the United States between 2005 and 2011 while the amounts of sugar and sodium decreased 10% and 14%, respectively, according to U.S. Department of Agriculture research. The study Recent trends in ready-to-eat breakfast cereals in the U.S. appears in the June issue of Procedia Food Science.

The study involved data from the U.S.D.A. National Nutrient Database for Standar

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