Kellogg's Special K Original
Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 360 kcal | 18% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 85.3 g | 33% |
| of which sugars | 25.0 g | 28% |
| Fibre | 1.5 g | — |
| Protein | 8.3 g | 17% |
| Salt | 0.42 g | 7% |
Open Food Facts, ODbL, record updated 21 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rice (36.2%), Whole Wheat (33.2%), Sugar, Wheat Bran (4.7%), Liquid Glucose, lodized Salt, Cereal Extract, Vitamins, Mineral and Antioxidant (INS 320).
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E320Butylated hydroxyanisole (bha)Antioxidant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Kellanova, WK Kellogg Co
Wikidata, CC0
In its category
69% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breakfast cereals” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in India, values per 100 g.
Climate impact
Reference value for the category “Breakfast cereals”: 3.40 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.