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Foods from cereals

Foods from cereals

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Cerealsaregrasses(members of themonocotfamilyPoaceae, also known as Gramineae)[1]cultivated for the edible components of theirgrain(botanically, a type offruitcalled acaryopsis), composed of theendosperm,germ, andbran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop[citation needed]; they are thereforestaple crops.

In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. However, when refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial.

The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.

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