People who eat breakfast every day may be less likely to develop obesity.
Cereal can be made from many different sources. Cereal is typically made from a grain, which is the seed or fruit of a food plant. Food companies have begun making products using a variety of grains in order to accommodate the health-conscious consumer's demand. Today, a cereal could be made from a variety of grains. Four of the most common grains used to make cereal are wheat, oats, corn and rice.
Grain Composition
A rice hulling machine is used in processing to remove the hull.
Not all grains are botanically related, but the kernels of the different grains all have similar anatomy. A kernel is an edible seed composed of three parts -- the bran, the endosperm and the germ. The endosperm is the largest part of the kernel, the bran is the outside layer and the germ is located at the base of the kernel. Some grains, such as rice and oats, are also covered by an inedible covering called a hull.
Nutritional Profile
Quinoa (keen-wah) is native to South America and is a highly nutritious grain.
The entire grain contains many vitamins and minerals such as magnesium, riboflavin, thiamin, phosphorus, niacin, iron and zinc. The majority of the fiber within a grain comes from the bran and the endosperm. Most of the protein and starchy carbohydrates are stored in the endosperm, while the germ contains a substantial amount of the polyunsaturated fat. The germ also contains a concentrated source of E and B vitamins.
Processed Cereals
Bleached flour is pure white because it contains a bleaching agent called chlorine oxide.
When a grain is processed and made into flour, some of the valuable nutrients are eliminated during milling. Wheat flour is made from grinding the wheat's whole grain. Often times in processed cereals, a variety of flours will be used, some of which have been bleached or enhanced with synthetic products. Cereals that are made with "whole" or "sprouted" grains are typically less processed and more nutritionally dense.
Gluten Free Cereals
A variety of grains are used to make cereal.
Food companies make products using a variety of grains to accommodate consumers who are sensitive to gluten, or have been diagnosed with celiac disease. Both hot and cold cereals can consist of a single grain such as oats, or a plethora of grains. The more common grains used to make cereal are wheat, oats, corn and rice. Cereal made with rice, corn and quinoa are generally safe for celiac patients, but cereals made with wheat, barley and rye are not.
Tags: made from, variety grains, grains used, grains used make, made with, make cereal, used make