Which cereals are best suited for children's breakfast

Which cereals are best suited for children's breakfast

Breakfast cereals have become a classic today, being an alternative widely used in all ages, however, these cereals are something relatively new, since their appearance dates from approximately the beginning of the 19th century.

What are the most recommended cereals for children's breakfast?

Obviously, and like most discoveries, it came about by chance when John Harvey Kellogg forgot boiled corn on his counter to find it hardened in the morning. It occurred to him, in order to consume it, crush it with a rolling pin and toast it, getting the first 'cornflake'.

The original idea was that this cereal-based breakfast would become an alternative to the highly protein and fatty breakfasts commonly consumed, such as scrambled eggs or bacon that were consumed in times past. That cornflake (from the English cornflake) has now given rise to different types of cereals, some healthier than others.

- Whole grain flakes They are the simplest and healthiest way to process whole grains. Its production consists of four phases, in line with the process that Kellogg came to discover in the first instance, the cooking of the grain, its drying until it reaches the optimum degree of humidity, its pressing (stretching it with rollers) and a last step of drying or roasting the flakes.

Although this is the basic production process for all flakes, not all of them start from the same raw material (whole grains or refined flours) and some incorporate stages of sweetening, malting or chocolate.

- Also made with whole grains are the muesli and the porridge. The muesli can cost from whole grain flakes, dried fruits and nuts. It is usually consumed soaked with milk or yogurt, and fresh fruit can also be added. Porridge is usually made from whole oat grains and is usually consumed soaked in hot milk. The flakes can also be offered dry.

Whole wheat flakes, muesli or porridge are a good alternative in childhood as long as they do not have added sugar.

- The so-called cornflakes They are made with more or less refined corn flour, to which salt, sugar, malt and various extracts are usually added to give them flavor. Despite being tastier and crispier than whole wheat flakes, they have a high sugar content and, although they are normally enriched, a lower micronutrient content, since the refining of the flour produces a very high loss of nutrients.

- Puffed cereals like 'krispis'are made by blowing air under pressure into small pieces of dough formed from the refined flour of various grains mixed, for example, with sugar, honey or chocolate. They are very fluffy, light and crunchy.

In these cases, sugar or chocolate, in addition to the marketing that accompanies them, increases the attractiveness for children, but they should be avoided as they are much less healthy than the other options.

You can read more articles similar to Which cereals are best suited for children's breakfast, in the Infant Nutrition On-Site category.

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