Rice Krispies Treats Homestyle, Kellogs
i Photo: Open Food Facts contributors · CC BY-SA

Rice Krispies Treats Homestyle

United States
NOVA4
394 kcalper 100 g · 20% of the reference intake
39.4 gof sugars per 100 g
Barcode (EAN-13)0038000308222
GS1 prefix003 · GS1 US
Additives7: E322, E322i, E422…
AllergensGelatin, Milk, Soybeans
0038000308222

Prefix 003 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories394 kcal20%
Total fat9.1 g12%
Saturated fat3.0 g15%
Total carbohydrate78.8 g29%
Total sugars39.4 g—
Dietary fiber0.00 g0%
Protein3.0 g6%
Sodium0.41 g18%

Open Food Facts, ODbL, record updated September 7, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Toasted rice cereal (rice, sugar, salt, malt flavor), corn syrup, fructose, marshmallows (corn syrup, sugar, modified food starch, gelatin), vegetable oil (soybean and palm oil with TBHQ for freshness), sugar, corn syrup solids, vegetable glycerin, dextrose, gelatin, natural and artificial flavors (contains milk), salt, DATEM, acetylated monoglycerides, soy lecithin, BHT for freshness.

  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E422GlycerolHumectant · Thickener
  • E428Gelatin
  • E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
  • E319Tertiary-butylhydroquinone (tbhq)Antioxidantread from the ingredients list
  • E321Butylated hydroxytolueneAntioxidantread from the ingredients list

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Additives marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above; Open Food Facts had not tagged them. Always check the label.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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