Puffed Wheat Trade name of a breakfast cereal prepared by heating wheat grains under pressure and then rapidly releasing the pressure, when the superheated steam in the grain suddenly expands, so puffing or ‘exploding’ the grain. A 40‐g portion is a good source of copper; a source of protein, niacin, and iron; provides 2 g of dietary fibre; supplies 130 kcal (550 kJ).
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