Whole grain wheat & bran cereal. Contains no high fructose corn syrup. Made with the goodness of 100% Sun-Maid California Raisins. Nutrition Benefits: 22 g whole grain per serving; excellent source of fiber 8 g per serving. What gives Post Raisin Bran its great taste? We use only the finest ingredients, like whole grain wheat, wheat bran and delicious Sun-Maid California Raisins. Why Sun-Maid raisins? For over 95 years, Sun-Maid has been America's raisin of choice. Sun-Maid grows its raisins in the Great Central Valley of California, using only two ingredients; grapes and sunshine. The grapes are carefully harvested to help preserve the quality and texture, which results in a chewy raisin. Sun-Maid then dries each grape naturally using only the warm California sun, creating a sweet and fruity morsel. Our bran flakes are made using natural whole grain wheat and bran to create a delicious crunchy flake. We then blend our crunchy bran flakes and the chewy Sun-Maid raisins to bring together two delicious flavors. If that weren't enough, by enjoying one bowl of Post Raisin Bran cereal, you get 8g of fiber which is 32% of your Dairy Value (Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritionists recommend at least 3 servings of whole grain foods each day (about 16g per serving or 48g per day)) and 22g of whole grain per serving. So have a bowl of Post Raisin Bran to start your day or as a snack and enjoy the delicious taste of our crunchy bran flakes and chewy Sun-Maid raisins. Where nutritious and delicious live in harmony - What makes us taste great? Why, it's the crunchy flakes and chewy raisins of course! With 100% Sun-Maid California raisins. Where nutritious and delicious live in harmony. The USDA Food Pyramid says to make half your grains whole! USDA does not endorse any products, services, or organizations. Exchange: 1-1/2 Starch, 1 fruit. Exchange calculations based on Choose Your Foods: Exchange Lists for Diabetes, copyright 2008 by the American Diabetes Association and the American Dietetic Association.