Cereal

Cereal refers to grasses of the family Poaceae grown for their edible grains, and to the foods made from those grains. The principal cereal crops include wheat, rice, maize (corn), oats, barley, rye, millet, and sorghum. These grains are worldwide staples, used directly as porridge or bread and later processed into a wide range of products.

Many cereals are milled into flour and used to manufacture foods such as bread and pasta. Breakfast cereals are a major category of refined or whole-grain products that are eaten with milk. Processing methods include milling, extrusion, flaking, puffing, and baking. Some cereals are fortified with vitamins and minerals to replace those lost during processing.

Nutrition and health: cereal grains provide complex carbohydrates, varying amounts of protein, fiber, and micronutrients. Whole grains retain bran and germ and are higher in fiber and nutrients than refined cereals. Gluten-containing cereals (wheat, barley, rye) are unsuitable for people with celiac disease or gluten sensitivity; gluten-free options include corn, rice, millet, and sorghum. Added sugars are common in many breakfast cereals directed at children.

History: cereal grains were domesticated in the Fertile Crescent and other regions beginning about 10,000 years ago, forming a cornerstone of agriculture. The modern cereal industry expanded in the 19th and 20th centuries with mass production of breakfast cereals and fortified products. Today cereals range from simple staple grains to highly processed ready-to-eat cereals consumed worldwide.