The cereals They're a family of grass and herbaceous plants that bear grains or seeds that are essential in the basis of human and animal nutrition, especially livestock, the most common being their grinding until flour is generated. Likewise, the term designates the grain corresponding to these plants.
Among the cereal species, the following stand out: wheat, oats, rice, rye, barley, sorghum, millet and cornMeanwhile, depending on the type of treatment that is practiced on them, different types of food will be obtained.
The structural composition of the cereal is as follows: embryo or germ (It is in the center of the seed; it is from this that a new plant can be generated), endosperm (It is a rather mealy structure that encloses the embryo and provides it with the necessary nutrition to develop), head (It is the outer and laminar layer that covers the grain and is the one that transmits both the nutrients and the vitamins) and shell (It is the outermost layer of all and shows an outstanding hardness because it deals with the protection of the seed; made up of vegetable fibers).
Regarding its contributions and provisions, the starch It turns out to be one of its components and as for the benefits, in the germ, the lipids that allow the extraction of vegetable oil are contained; the shell that surrounds the seed, made up of cellulose, is the main element of the dietary fiber. Likewise, there are some types of cereals that have gluten, an important protein when making bread. In numbers, to be more precise, wheat contains: 58 to 72% starch, 8 to 1% protein, 2 to 5% lipids, mineral salts and between 2 and 11% fibers.
It should be noted that the process carried out in cereals reduces their nutritional value and affects their chemical composition.
At the time of consumption, the consumption prevails in: grains, flour, porridge, semolina, pasta and flakes.
A significant amount of what is produced in cereals is destined from where we will be converted into food for humans and livestock, although, the industry also uses them when it comes to the production of ethyl alcohol, alcoholic beverages and biofuels.
And in common, colloquial language, those foods recommended especially for breakfast are also called cereals because of the energy and nutritional value they show, however, it is important to note that it is not about one hundred percent cereals but rather they observe added like salts and sugars.
