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Muesli, Swiss style, unfortified

Swiss-style muesli is a breakfast cereal mixture, usually made from cereal flakes with dried fruit and nuts. The form described here is unfortified, meaning it has not had vitamins or minerals added, and the figures are for the cereal without added milk or yoghurt. It mainly provides carbohydrate, with 73g per 100g, including 21g of sugars. It also contains 8.8g of fibre and 9.2g of protein per 100g.

Carbohydrate provides energy, while fibre supports normal bowel function. Protein is needed for the growth and repair of body tissues. The sugar figure includes both naturally occurring and any added sugars; it does not show these separately. Ingredients vary between products, so labels can help when comparing sugar content. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

366 kcal

Energy

1551 kJ

Fat

6.3g

of which saturates

1.3g

Carbohydrate

73g

of which sugars

21g

Fibre

8.8g

Protein

9.2g

Salt

0.35g

Water

7.5g

Cholesterol

1.7mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin D

0µg

Vitamin E

0.52mg

Vitamin C

Trace

Thiamin (B1)

0.17mg

Riboflavin (B2)

0.37mg

Niacin (B3)

6.9mg

Vitamin B6

0.53mg

Vitamin B12

0µg

Folate

45µg

Calcium

93mg

Iron

2.7mg

Magnesium

92mg

Phosphorus

318mg

Potassium

531mg

Sodium

138mg

Zinc

1.7mg

Copper

0.39mg

Selenium

5µg

Iodine

19µg

Other types of muesli

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Muesli, Swiss style, no added sugar or salt, unfortified

357 kcal

9.8g

5.9g

8.5g

Muesli, luxury

346 kcal

8g

8.7g

7.8g

About these figures

Values are per 100g of the food as described (11 samples, 9 products, including Alpen and own brand). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published