CEREAL, CORN FLAKES, READY-TO-EAT, DRY
Date: November 2012
PRODUCT DESCRIPTION
NUTRITION INFORMATION
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Corn flakes are a ready-to-eat
cereal with added vitamins and
minerals but no added sweeteners.
PACK/YIELD

Corn flakes are packed in 18-ounce
boxes, which is about 18 servings (1
cup each). Since box sizes vary, check
package for exact amount.
STORAGE
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Store unopened boxes of corn flakes in
a cool, clean, dry place.
After opening, keep inside bag tightly
closed.
Look at the “Best if used by” or “Best
by” date on the package.
For further guidance on how to store
and maintain USDA Foods, please visit
the FDD Web site.
PREPARATION/COOKING
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Top corn flakes with low-fat milk and
fruit for a quick and easy breakfast, or
sprinkle over yogurt.
Corn flakes can be used in a variety of
recipes calling for dry, ready-to-eat
cereal.
Mix ½ cup corn flakes with ¼
teaspoon dried herbs like basil,
rosemary, or parsley and sprinkle
over casseroles before baking.
Use crushed corn flakes in place
of bread crumbs in recipes.

1 cup of corn flakes counts as 1 ounce in the
MyPlate.gov Grains Group. For a 2,000calorie diet, the daily recommendation is
about 6 ounces.
1 cup of corn flakes provides 30% of
daily recommended iron needs and 15%
of daily recommended vitamin A needs.
OTHER RESOURCES
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www.nutrition.gov
www.choosemyplate.gov
www.fns.usda.gov/fdd/
NUTRITION FACTS
Serving size: 1 cup (28g) corn flakes cereal
Amount Per Serving
Calories
100
Calories from Fat
0
% Daily Value*
Total Fat 0g
0%
0%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 270mg
11%
Total Carbohydrate 24g
8%
5%
Dietary Fiber 1g
Sugars 2g
Protein 2g
Vitamin A
Calcium
15%
2%
Vitamin C
Iron
0%
30%
*Percent Daily Values are based on a 2,000 calorie diet.
Household USDA Foods Fact Sheet UNITED STATES DEPARTMENT OF AGRICULTURE
CHICKEN NUGGETS AND OVEN-FRIED CHICKEN COATING MIX
5 SERVINGS
Ingredients
Directions
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1. Preheat oven to 425ᵒF. Spray a cookie sheet with
non-stick cooking spray.
2. Cut chicken into bite-sized pieces.
3. Pour milk into a small bowl. Dip a few pieces
of the chicken into the milk. Shake to remove
excess milk. Put into a bag with coating mix.
4. Shake and coat each piece evenly.
5. Arrange coated chicken pieces on prepared
cookie sheet so that they are not touching.
6. Cook for 12 to 14 minutes.
7. Throw away any left-over coating mix.
1 c. corn flakes cereal, crushed into crumbs*
1 tsp. bouillon, granules
1 tsp. paprika (optional)
½ tsp. poultry seasoning (optional)
1 tsp. Italian herb seasoning
1/8 tsp. pepper
¼ tsp. garlic powder
¼ tsp. onion powder
Nutritional Information for 1 serving of Chicken Nuggets
Calories
210 Cholesterol
75 mg Sugar
Calories from Fat
63 Sodium
260 mg Protein
Total Fat
7 g Total Carbohydrate 6 g Vitamin A
Saturated Fat
2 g Dietary Fiber
0g
1 g Vitamin C
28 g Calcium
6% Iron
0%
2%
10%
*3 ½ c. corn flakes equal about 1 c. crushed corn flakes
FOR OVEN-FRIED CHICKEN
8 SERVINGS
Directions
Ingredients
 8 pieces chicken
 ½ c. low-fat milk
1. Preheat oven to 350ᵒF. Spray a 9x13-inch pan
with non-stick cooking spray.
2. Remove skin from chicken
3. Pour milk into a small bowl. Dip each piece of
chicken in milk. Shake to remove excess milk. Put
into bag with coating mix. Shake and coat each
piece of chicken evenly.
4. Place on prepared baking pan.
5. Cover with aluminum foil and bake 40 minutes or
until the meat can be easily pulled away from the
bone with a fork. Drumsticks may need less
cooking time than chicken breasts.
6. Throw away left-over coating mix.
Nutritional Information for 1 serving of Oven-Fried Chicken
Calories
330 Cholesterol
140 mg Sugar
Calories from Fat
180 Sodium
260 mg Protein
Total Fat
20 g Total Carbohydrate 4 g Vitamin A
Saturated Fat
6 g Dietary Fiber
0g
1 g Vitamin C
31 g Calcium
6% Iron
0%
4%
15%