teraviljade

Teraviljade, commonly known as cereal grains, are a category of grasses cultivated primarily for their edible seeds, which are staple food sources for humans and livestock worldwide. These grains belong to several plant families, including Poaceae (grass family), and include species such as wheat (Triticum spp.), rice (Oryza sativa), maize (Zea mays), barley (Hordeum vulgare), oats (Avena sativa), sorghum (Sorghum bicolor), and rye (Secale cereale).

Cereal grains are valued for their high carbohydrate content, particularly starch, making them a primary energy source in many diets. They also provide essential nutrients such as dietary fiber, proteins, vitamins (notably B vitamins), and minerals like iron and magnesium. The grains are typically harvested once the seeds reach maturity and are processed for various uses, including flour production, brewing, and animal feed.

The cultivation of cereal grains has historically played a significant role in the development of human civilizations, supporting the growth of cities and complex societies. Advances in agricultural practices, hybridization, and biotechnology have increased yields and resistance to pests and environmental stresses, ensuring food security in many regions.

Cereal grains are often stored in controlled environments to prevent spoilage caused by moisture, pests, or fungi. Sustainable farming practices and innovations in crop management are increasingly emphasized to reduce environmental impact and promote biodiversity within cereal production systems.

Overall, cereal grains remain a fundamental component of global nutrition and agriculture, serving as a basis for both traditional diets and modern food industries worldwide.