PRODUCT RECORD

KELLOGG RKT SQUARES ORIGINAL 32OZ

The ingredient and nutrition information we have on record.

Verification pendingAdded 2026-10-13

Brand owner: Kellogg Company US · Barcode: 00038000121722 · Package: Not supplied · Market: US

Ingredients

TOASTED RICE CEREAL (RICE, SUGAR, SALT, MALT FLAVORING, NIACINAMIDE, REDUCED IRON, RIBOFLAVIN [VITAMIN B2], FOLIC ACID), MARSHMALLOW (CORN SYRUP, SUGAR, GELATIN, NATURAL AND ARTIFICIAL FLAVOR), FRUCTOSE, MARGARINE (VEGETABLE OIL [SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS], WATER, NATURAL AND ARTIFICIAL BUTTER FLAVOR [CONTAINS MILK], DATEM, ACETYLATED MONOGLYCERIDES, BHT FOR FRESHNESS, VITAMIN A PALMITATE, VITAMIN D), CORN SYRUP SOLIDS, CONTAINS TWO PERCENT OR LESS OF DEXTROSE, GLYCERIN, SALT, NIACINAMIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), SOY LECITHIN.

Nutrition

Label serving: 45 g · 1/20 Sheet

The values below are reported per 100 g, not converted to the label serving.

NutrientAmount per 100 g
Protein3 G
Total lipid (fat)10.2 G
Carbohydrate, by difference77 G
Ash1.8 G
Energy411 KCAL
Water8 G
Total Sugars34.6 G
Fiber, total dietary0.2 G
Fiber, soluble0 G
Fiber, insoluble0 G
Calcium, Ca6 MG
Iron, Fe1.6 MG
Magnesium, Mg12 MG
Phosphorus, P38 MG
Potassium, K32 MG
Sodium, Na472 MG
Zinc, Zn0.4 MG
Vitamin A, IU909 IU
Vitamin D (D2 + D3), International Units36 IU
Vitamin C, total ascorbic acid0 MG
Thiamin1 MG
Riboflavin0.77 MG
Niacin9.1 MG
Vitamin B-60.9 MG
Folate, total109 UG
Cholesterol0 MG
Fatty acids, total trans0.2 G
Fatty acids, total saturated2.6 G
Fatty acids, total monounsaturated1.9 G
Fatty acids, total polyunsaturated4.6 G
Sources & verification

USDA FoodData Central source record

USDA Agricultural Research Service · CC0 public-domain data

Source publication date: 2020-02-27 · Collected: 2026-10-13

Independent verification against the current manufacturer label is pending. This may be an older or discontinued label record. No formulation-change or health verdict has been established.

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