File:Kellogg's_Corn_Flakes.png · Wikimedia Commons · See Wikimedia Commons
Key facts
- Product type
- Breakfast cereal
- Owner
- WK Kellogg Co (US, Canada, Caribbean), Kellanova (rest of world)
- Country
- United States
- Introduced
- 1894 ; 132 years ago ( 1894 )
- Website
- Corn Flakes
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 33 products
- Energy
- 376 kcal
- Fat
- 6 g
- — of which saturates
- 0.4 g
- Carbohydrates
- 83 g
- — of which sugars
- 13.4 g
- Fibre
- 2.8 g
- Protein
- 7.1 g
- Salt
- 1.22 g
via Open Food Facts · ODbL
Wikidata facts
- Has part
- mineral
- Country of origin
- United States
- Image
- Cornflakes in bowl.jpg
Show 4 more facts
- inception
- 1895-00-00
- Commons category
- Cornflakes
- Commons gallery
- Cornflakes
- discoverer or inventor
- Will Keith Kellogg
Sources (1)
via Wikidata · CC0
~9 min read
Encyclopedic overview
Corn flakes, or cornflakes, are a breakfast cereal made from toasting flakes of corn (maize). Originally invented as a breakfast food to counter indigestion, it has become a popular food item in the American diet and in the United Kingdom where over 6 million households consume them.
The cereal, originally made with wheat, was created by Will Kellogg in 1894 for patients at the Battle Creek Sanitarium where he worked with his brother John Kellogg who was the superintendent. The breakfast cereal proved popular among the patients and Kellogg subsequently started what became the Kellogg Company to produce corn flakes for the wider public. A patent for the process was granted in 1896, after a legal battle between the two brothers.
Excerpted from Wikipedia’s “corn flakes” article, available under the CC BY-SA 4.0 licence.