Lol surprise cereal by General Mills

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Lol surprise cereal

by General Mills Barcode 0016000186699
Nutri-Score
Not enough data to compute
Processing (NOVA)
Ultra-processed food

Lol surprise cereal by General Mills provides 378 kcal per 100 g, with 29.7 g of sugars and 5.4 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gelatin.

Nutrient levels per 100 g

Fat
5.4 g · Moderate
Saturated fat
0 g · Low
Sugars
29.7 g · High
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 378 kcal
Total fat 5.4 g
Saturated fat 0 g
Carbohydrates 83.8 g
Total sugars 29.7 g
Dietary fiber 2.7 g
Protein 5.4 g
Salt 1.2 g

Ingredients

whole grain corn, corn meal, sugar, canola and/or sunflower oil, brown sugar syrup, modified corn starch, corn syrup, dextrose, salt, gelatin, natural and artificial flavor, baking soda, yellow 6, blue 1, red 40.

Palm oil freeNot veganNot vegetarian
Allergens
Gelatin

Additives 6

Moderate overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Sold in
United States
Barcode
0016000186699

Prices reported by shoppers

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Frequently asked questions

How many calories are in Lol surprise cereal?

Lol surprise cereal contains 378 kcal per 100 g.

How much sugar is in Lol surprise cereal?

Lol surprise cereal has 29.7 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Lol surprise cereal healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Lol surprise cereal vegan?

Based on its ingredient list, it is not vegan.

What allergens does Lol surprise cereal contain?

According to the label data it contains: Gelatin. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated February 19, 2023. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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