Corn flakes were created in 1894 by Dr. John Harvey Kellogg and his brother Will Keith Kellogg. They developed the cereal as part of a simple and nutritious diet for patients at the Battle Creek Sanitarium in Michigan, USA. Initially unsweetened, they were later marketed with sugar added, leading to widespread popularity.

Nutritional Value (per 100g):
Calories: ~375 kcal
Carbohydrates: ~84g
Protein: ~7g
Fat: ~0.9g
Fibre: ~3g
Vitamins and Minerals: Often fortified with vitamins like B-complex and minerals like iron.
Health Benefits:
Quick Energy Source: High carbohydrate content provides an instant energy boost.
Low in Fat: Suitable for low-fat diets.
Fortified Nutrients: Enriched with vitamins and minerals that support overall health.
Digestive Health: Often contains dietary fibre, aiding digestion.
Culinary Uses:
Breakfast Staple: Traditionally served with milk or yogurt, often topped with fruits like bananas or berries.
Snack Ingredient: Used in granola bars or eaten as a dry snack.
Coating for Frying: Crushed corn flakes can serve as a crispy coating for fried or baked foods.
Dessert Recipes: Incorporated into no-bake treats or cookies for added crunch.
Corn flakes have evolved from a health-focused invention to a globally recognized breakfast choice, offering both nutrition and versatility in the kitchen.

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