Kashi® Island Vanilla® Whole Wheat Biscuits

Kashi® Island Vanilla® Whole Wheat Biscuits

Aromatic organic vanilla gives a tasty, rich twist to our original whole wheat biscuits.

Our whole wheat biscuits are baked with rich organic vanilla and organic dried cane syrup to create a blissful breakfast paradise. Finely ground organic vanilla beans lie within each biscuit and escape to drift dreamily about your bowl. With the goodness of over 25% of your daily fiber and a full day's serving of whole grains*, you can enjoy wholesome nutrition with pure delicious taste.

Island Vanilla® cereal marries the smooth taste of real vanilla with pure wheat biscuits for a calming flavor oasis. So relax, pour a bowl, and unwind.

- 48g Whole Grains*
- 6g Fiber
- 1g Fat per serving
- Non-GMO Project Verified
- USDA Organic – Certified Organic by Quality Assurance International
*48g or more of whole grains recommended daily.

Development of heart disease depends upon many factors, but its risk may be reduced by diets low in saturated fat and cholesterol and healthy lifestyles.

Diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain some types of dietary fiber, particularly soluble fiber, may reduce the risk of heart disease, a disease associated with many risk factors.

Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat and cholesterol, may help reduce the risk of heart disease and certain cancers.
Get up close and personal with Kashi® Island Vanilla® Whole Wheat Biscuits

Nutrition

  • 27 Biscuits
  • 190
  • 1 g
  • 5 mg
  • 6 g
  • 9 g
  • 6 g
  • 48 g
  • See entire nutrition panel >>
Nutrition Index for Kashi® Island Vanilla® Whole Wheat Biscuits

Ingredients

Organic Whole Grain Wheat, Organic Dried Cane Syrup, Organic Cane Syrup, Organic Vanilla Bean, Organic Vanilla Extract, Organic Cornstarch, Natural Flavor.

Allergens

Contains Wheat Ingredients.

See packaging for current product information

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Fabulous Cereal!
Helen D
on December 2, 2013

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