Corn flakes: Difference between revisions
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{{ | {{Short description|A popular breakfast cereal made from toasted corn flakes}} | ||
'''Corn flakes''' are a popular breakfast cereal made from [[toasted]] flakes of [[corn]]. They are typically served cold with [[milk]] and sometimes sugar. Corn flakes are a staple in many households and have a long history as a convenient and nutritious breakfast option. | |||
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'''Corn flakes''' are a popular [[ | |||
==History== | ==History== | ||
The invention of corn flakes was | [[File:Cornflakes.jpg|thumb|right|A bowl of corn flakes with milk]] | ||
Corn flakes were invented by [[John Harvey Kellogg]] and his brother [[Will Keith Kellogg]] in the late 19th century. The Kellogg brothers were Seventh-day Adventists who ran the [[Battle Creek Sanitarium]] in [[Michigan]], where they developed corn flakes as a healthy, ready-to-eat cereal for their patients. The cereal was first produced commercially in 1894. | |||
The invention of corn flakes was somewhat accidental. The Kellogg brothers were experimenting with different grains to create a new type of granola. They accidentally left some cooked wheat to sit, and it became stale. When they rolled it out, it formed flakes, which they toasted and served to their patients. The process was later adapted to use corn, leading to the creation of corn flakes. | |||
==Production== | ==Production== | ||
Corn flakes are made by toasting flakes of [[corn]] (maize). The process begins with the cooking of corn grits, which are then rolled into thin flakes. These flakes are toasted to achieve their characteristic crispness. The production process may also involve the addition of [[sugar]], [[salt]], and [[malt]] flavoring to enhance the taste. | |||
==Nutritional Value== | ==Nutritional Value== | ||
Corn flakes are low in | [[File:Cornflakes with milk.jpg|thumb|left|Corn flakes served with milk]] | ||
== | Corn flakes are low in fat and contain essential vitamins and minerals, making them a nutritious breakfast choice. They are often fortified with additional nutrients such as [[iron]], [[vitamin B]], and [[folic acid]]. However, some commercial brands may contain added sugars, which can increase the calorie content. | ||
==Variations== | |||
Over the years, many variations of corn flakes have been developed. Some popular variations include: | |||
* '''Frosted Flakes''': Corn flakes coated with a layer of sugar. | |||
* '''Honey Nut Flakes''': Corn flakes with added honey and nut flavoring. | |||
* '''Fruit-Flavored Flakes''': Corn flakes with added fruit flavors or dried fruit pieces. | |||
==Cultural Impact== | ==Cultural Impact== | ||
Corn flakes have | Corn flakes have become a cultural icon, representing the convenience and simplicity of modern breakfast foods. They have been featured in various forms of media and have inspired numerous other breakfast cereals. | ||
== | |||
==Related pages== | |||
* [[Breakfast cereal]] | * [[Breakfast cereal]] | ||
* [[John Harvey Kellogg]] | * [[John Harvey Kellogg]] | ||
* [[Will Keith Kellogg]] | * [[Will Keith Kellogg]] | ||
* [[Battle Creek Sanitarium]] | |||
[[Category:Breakfast cereals]] | [[Category:Breakfast cereals]] | ||
[[Category: | [[Category:Kellogg's brands]] | ||
[[Category:American inventions]] | |||
Revision as of 17:32, 18 February 2025
A popular breakfast cereal made from toasted corn flakes
Corn flakes are a popular breakfast cereal made from toasted flakes of corn. They are typically served cold with milk and sometimes sugar. Corn flakes are a staple in many households and have a long history as a convenient and nutritious breakfast option.
History
Corn flakes were invented by John Harvey Kellogg and his brother Will Keith Kellogg in the late 19th century. The Kellogg brothers were Seventh-day Adventists who ran the Battle Creek Sanitarium in Michigan, where they developed corn flakes as a healthy, ready-to-eat cereal for their patients. The cereal was first produced commercially in 1894.
The invention of corn flakes was somewhat accidental. The Kellogg brothers were experimenting with different grains to create a new type of granola. They accidentally left some cooked wheat to sit, and it became stale. When they rolled it out, it formed flakes, which they toasted and served to their patients. The process was later adapted to use corn, leading to the creation of corn flakes.
Production
Corn flakes are made by toasting flakes of corn (maize). The process begins with the cooking of corn grits, which are then rolled into thin flakes. These flakes are toasted to achieve their characteristic crispness. The production process may also involve the addition of sugar, salt, and malt flavoring to enhance the taste.
Nutritional Value
Corn flakes are low in fat and contain essential vitamins and minerals, making them a nutritious breakfast choice. They are often fortified with additional nutrients such as iron, vitamin B, and folic acid. However, some commercial brands may contain added sugars, which can increase the calorie content.
Variations
Over the years, many variations of corn flakes have been developed. Some popular variations include:
- Frosted Flakes: Corn flakes coated with a layer of sugar.
- Honey Nut Flakes: Corn flakes with added honey and nut flavoring.
- Fruit-Flavored Flakes: Corn flakes with added fruit flavors or dried fruit pieces.
Cultural Impact
Corn flakes have become a cultural icon, representing the convenience and simplicity of modern breakfast foods. They have been featured in various forms of media and have inspired numerous other breakfast cereals.
