Evaluation of Nutritional Profiles of Breakfast Cereals in Latvia

Muesli consumption in Latvia has increased due to convenience and perceived health benefits, but improvements in total sugars, fat, and fiber content are needed to make it an optimal breakfast option. This study aimed to analyze the range and nutritional composition of breakfast cereal available in Latvian online stores. A total of 102 products from 24 brands were analyzed, including 28 mueslis, 64 granolas, and 10 flakes and puffs. Products were classified by formulation: muesli (no added oil), granola (added oil and sweeteners), and flakes and puffs (cereal flour as main ingredient). Nutritional values were compared with reference intake (RI) for adults. Granola was the most energy-dense (448 kcal/100 g) with the highest fat (16.9 g/100 g) and total sugars (18.1 g/100 g), while muesli had moderate energy (369 kcal/100 g), lower fat (7.1 g/100 g), and higher protein (11.9 g/100 g) and fiber (8.9 g/100 g) content. Flakes and puffs were high in carbohydrates (74.9 g/100 g) and total sugars (15.9 g/100 g) but lower in fiber (5.8 g/100 g) and protein (8.9 g/100 g). All products met EU criteria for high-fiber foods, though a 30 g serving provided only 10-11% of daily intake. Grain choice influenced nutrient content, with pseudo-cereals such as buckwheat (17.6 g/100 g fiber) and amaranth (13.0 g/100 g fiber) enhancing nutritional value. Only 28 of the 102 analyzed breakfast cereal products, comprising muesli, flakes and puffed cereals, and granola, met the established criteria for true muesli, highlighting the need for careful product evaluation when selecting cereal products.