Corn flakes cereal

Corn flake cereal is a food made from corn grains that have been cooked, flattened, and toasted until they become thin, crispy flakes. This cereal is commonly consumed for breakfast, accompanied by milk or yogurt, and is an ideal base for various culinary preparations, such as desserts and snacks.

The origin of corn flake cereal dates back to the early 20th century in the United States, where it was created as a quick and nutritious breakfast option. Its popularity spread worldwide, making it a common ingredient in the kitchens of many Latin American countries.

Regarding its properties, this cereal is an important source of carbohydrates, which provide quick energy. It is usually fortified with essential vitamins and minerals such as iron, B vitamins, and sometimes calcium, making it a nutritious and practical food to start the day. Its low fat content and ease of digestion make it a popular choice for both children and adults.

Depending on the country, this ingredient may have various synonyms in Spanish within Latin America, such as hojuelas de maíz, copos de maíz, flakes de maíz, or simply corn flakes.

It is an essential ingredient in quick breakfast recipes and is also used in sweet and savory preparations, providing a crunchy texture and a mild, slightly sweet flavor.