Cornflakes
Cornflakes
Cornflakes (pronunciation: /ˈkɔːrnˌfleɪks/) are a popular type of breakfast cereal originally manufactured by Kellogg's through the process of toasting flakes of corn (maize).
Etymology
The term "Cornflakes" is derived from the product's main ingredients, corn (or maize), and flakes, referring to the small, flat pieces into which the corn is processed.
History
Cornflakes were invented in the late 19th century by John Harvey Kellogg and his brother Will Keith Kellogg. They were initially created as a health food for the patients at the Battle Creek Sanitarium, a health resort owned by the Kellogg brothers.
Production
The production of cornflakes involves several steps. First, the corn is cooked with sugar and malt flavoring. Then, it is rolled out into thin flakes, which are toasted until they reach a crispy consistency.
Nutritional Value
Cornflakes are often fortified with vitamins and minerals. They are low in fat and high in carbohydrates, making them a quick source of energy in the morning. However, they are also high in sugar, especially if sweetened.
Related Terms
External links
- Medical encyclopedia article on Cornflakes
- Wikipedia's article - Cornflakes
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