Corn flakes

Corn Flakes

A bowl of corn flakes
Alternative names
Type
Course	Breakfast
Place of origin	United States
Region or state
Associated national cuisine
Created by	John Harvey Kellogg and Will Keith Kellogg
Invented
Cooking time	minutes to minutes
Serving temperature	Cold
Main ingredients	Milled corn, sugar, malt flavoring
Ingredients generally used
Variations	Frosted flakes, honey-flavored, chocolate-flavored
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Corn flakes are a popular breakfast cereal made by toasting flakes of corn (maize). The cereal was first created by John Harvey Kellogg and his brother Will Keith Kellogg in the late 19th century as a healthful, ready-to-eat anti-masturbatory morning meal. It has since become a breakfast staple in many parts of the world, often served with milk or yogurt, and sometimes with fruit, such as bananas, strawberries, or blueberries.

History

The invention of corn flakes was a result of a serendipitous accident. In 1894, the Kellogg brothers were trying to make granola when they accidentally flaked wheat berry. They then experimented with flaking corn, and this led to the creation of corn flakes. The Kellogg Company was founded in 1906 by Will Keith Kellogg as a way to mass-market the new cereal.

Production

The production of corn flakes involves the processing of corn into flakes, which are then toasted. This process includes cleaning the corn, removing the hull, cooking it, and then rolling it flat. The flakes are then toasted to achieve the desired crunchiness.

Nutritional Value

Corn flakes are low in fat and high in carbohydrates, making them a quick source of energy. However, they are often criticized for being high in sugar and low in fiber, which can lead to energy spikes followed by crashes. Many brands now offer lower sugar, high-fiber versions of the cereal.

Varieties

There are several varieties of corn flakes available on the market, including frosted flakes, which are coated with sugar or corn syrup; honey-flavored; and chocolate-flavored corn flakes. Some brands also offer gluten-free corn flakes.

Cultural Impact

Corn flakes have had a significant cultural impact since their invention. They were one of the first convenience foods, and their creation led to the development of the breakfast cereal industry. The Kellogg Company, in particular, played a major role in promoting the idea of a balanced breakfast, which included cereal, as essential for health.

See Also

• Breakfast cereal
• Kellogg Company
• John Harvey Kellogg
• Will Keith Kellogg

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Corn flakes with milk
• 
  1910 Kellogg's Toasted Corn Flakes advertisement
• 
  1919 Kellogg's Toasted Corn Flakes advertisement
• 
  Corn flakes
• 
  Lime sorbet with corn flakes
• 
  Breakfast buffet with grape oatmeal
• 
  Ginza Lion's adult potato salad
• 
  Funeral potatoes after baking