cereale

Cereal grains, or cereals, are grasses of the family Poaceae cultivated for their edible seeds. The principal cereals are wheat, rice, maize (corn), barley, oats, and rye. Other widely grown cereals include millet and sorghum; some botanically distinct plants such as quinoa, buckwheat, and amaranth are termed pseudo-cereals and are used similarly in diets.

Cereals form a cornerstone of global food security. They are grown across temperate and tropical regions and account for a large share of caloric intake in many countries. Major producers include China, India, the United States, Russia, and the European Union. Harvested grains are milled into flour or other products; processing ranges from refined flours used in bread and pasta to polenta, couscous, and breakfast cereals. Whole grains are also sold intact or minimally processed to preserve the bran and germ.

Nutritionally, cereals are a primary source of carbohydrates and provide varying amounts of protein, fiber, vitamins, and minerals, depending on species and processing. Whole-grain varieties retain more nutrients than refined ones. Wheat, barley, and rye contain gluten, which can be problematic for people with certain medical conditions; many cereals such as corn, rice, millet, sorghum, and the pseudo-cereals are naturally gluten-free. Fortification and enrichment programs add micronutrients in many countries.

Historically, cereals were among the first domesticated crops, with wheat and barley domesticated in the Near East around 10,000 years ago, and maize in the Americas later. Today, cereals underpin agriculture, industry, and nutrition, while ongoing breeding and sustainable farming practices address yield, resilience, and environmental impact.