Those kiwi kids are at it again. First it was the schoolgirls who found that despite advertising claims to the contrary Ribena has significantly less vitamin C than oranges. Now a Southland schoolboy has found that adding milk to (Sanitarium) cornflakes reduces the iron content by 80%.
A trip to the Skippy cornflake site shows that there is 10 mg of iron per 100 g of cornflakes. With a standard serve being 30 g, it works out to only 3 mg of iron per serve – before the milk is added. This is about the same amount of iron that is in 1 tablespoon of blackstrap molasses. The recommended daily intake (RDI) varies greatly from 8 mg/day for a man to 18 mg/d for a woman, blowing out to 27 mg/d in pregnancy. It’s interesting to note that while cornflakes are predominantly made of corn, this brand at least includes barley malt – a form of gluten, making it unsuitable for coeliacs for whom choices in cereals are already greatly restricted.
The take home message: If you must eat cornflakes, eat them dry as a snack – maybe with a generous handful of dried peaches which are the queen of iron containing fruits.