Table 6.
Comparison of nutrients in whole grain and non-whole grain breakfast cereals (per 100 g) (median (IQR)) in 2020.
| Nutrient Criteria | Whole Grain * (n = 364) |
Non-Whole Grain (n = 179) |
p-Value |
|---|---|---|---|
| Energy (kJ) | 1640 (1590–1760) | 1650 (1587.5–1885) | 0.149 |
| Protein (g) | 10.9 (9.3–12.5) | 7.8 (6.9–12.3) | 0.000 α |
| Total Fat (g) | 10 (6.3–14.5) | 4 (1.5–16.9) | 0.006 α |
| Saturated Fat (g) | 1.7 (1.2–2.4) | 1.0 (0.5–3.1) | 0.021 α |
| Carbohydrate (g) | 58.7 (54.9–66.2) | 66.4 (48.7–83.2) | 0.013 α |
| Sugars (g) | 12.8 (5.8–18) | 14.9 (9.5–25.3) | 0.000 α |
| Dietary Fibre (g) | 9.2 (7.4–11.3) | 7.9 (2.7–12.4) | 0.009 α |
| Sodium (mg) | 27 (8–152) | 204 (49–340) | 0.000 α |
* Based on eligibility for registration with Grains & Legumes Nutrition Council (GLNC)’s Code of Practice for Whole Grain Ingredient Content Claims (≥8 g per manufacturer serve). Nut and/or seed-based cereals excluded (n = 30). α Statistically significant p < 0.05.