Cereal

:This article is about grains. See also breakfast cereal

Food value

Cereal grains supply most of their food energy as starch. They are also a significant source of protein, though the amino acid balance is not optimal. Whole grains (see below) are good sources of dietary fiber, essential fatty acids, and other important nutrients.

Related Topics:
Food energy - Starch - Protein - Amino acid - Dietary fiber - Essential fatty acid - Nutrient

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Rice is eaten as cooked entire grains, although rice flour is also produced. Oats are rolled, ground, or cut into bits (steel-cut oats) and cooked into porridge. Most other cereals are ground into flour or meal, that is milled. The outer layers of bran and germ are removed (see grain (fruit) and seed). This lessens the nutritional value but makes the grain more appealing to many palates. Health-conscious people tend to prefer whole grains, which are not milled. Overconsumption of milled cereals is sometimes blamed for obesity. Milled grains do keep better because the outer layers of the grains are rich in rancidity-prone fats.

Related Topics:
Porridge - Flour - Grain (fruit) - Seed - Nutrition - Health - Obesity - Fat

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The waste from milling is sometimes mixed into a prepared animal feed.

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Once (optionally) milled and ground, the resulting flour is made into bread, pasta, desserts, dumplings, and many other products.

Related Topics:
Bread - Pasta - Dessert - Dumpling

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Besides cereals, flour is sometimes made from potatoes, chestnuts and pulses (especially chickpeas).

Related Topics:
Potato - Chestnut - Pulses - Chickpea

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In American English, cold breakfast cereals and porridges are simply called cereal.

Related Topics:
American English - Breakfast cereal

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