Teraviljades

Teraviljades is the Estonian term for cereals, grasses cultivated for edible seeds. The group includes wheat, rice, maize (corn), barley, oats and rye, with millet and sorghum important in many regions. Quinoa and buckwheat are related but botanically distinct as pseudocereals.

Cereals belong to the family Poaceae. Their seeds store energy as starch and are commonly milled into flour or processed into foods such as bread, pasta and breakfast cereals. In wheat, barley and rye the storage proteins include gluten, which can affect digestion for some individuals; gluten-free options exist from non-gluten cereals and pseudocereals.

Cultivation varies by climate and soil. Cereals are typically annual crops grown with sowing, irrigation where needed, and harvest. After harvest, grains are dried, processed and stored, then used whole or milled into various products.

Nutrition and importance: cereals are a major source of carbohydrates, along with varying degrees of fiber, vitamins and minerals. Whole grains retain more nutrients than refined products. The global prominence of cereals reflects both historical cultivation and ongoing efforts toward sustainable farming and biodiversity.