Cereal, also called grain, any grass (family Poaceae) yielding starchy seeds suitable for food. Most grains have similar dietary properties; they are rich in carbohydrates but comparatively low in protein and naturally deficient in calcium and vitamin A. Breads, especially those made with refined flours, are usually enriched in order to compensate for any nutritional deficiencies in the cereal used. The cereals most commonly cultivated are wheat, rice, rye, oats, barley, corn (maize), and sorghum.
Our corn is dry milled to separate the germ from the pericarp. While the germ can be used in corn oil and animal feed, pericarp is used to produce corn fiber, which is used in a wide variety of foods: flaking grits for corn flakes, corn grits for beer and snacks, and corn flour for baby food and cooking.
Oatmeal is made from the ground or rolled seeds of oat grass. The hulls that are removed from the grain can be used in animal feed or as biofuel. Oatmeal is cooked as cereal or used as an ingredient in baking, to make anything from bread to biscuits and from muffins to crackers.
Valued for being low in gluten and high in soluble fiber, popular products containing rye include bread, breakfast foods and porridge, partly because they contain significantly more dietary fiber than other cereal products. Rye is also used in the production of alcoholic beverages, notably beer and whiskey.
Whole grains such as sorghum contain beneficial fiber and nutrients, including iron, vitamin B and antioxidants. Sorghum is also rich in protein and naturally gluten-free. It can be merchandised as whole or pearled grain, where the outer husk has been removed, and as white or whole grain flour. It can also be popped into kernels, like popcorn, and used as an additive to snacks or as a salad garnish. Flaked sorghum can also be a tasty addition to breakfast cereals, energy bars and snacks.
When wheat is milled, the husks are removed and the middling is ground into flour. The husks are a great source of fiber for breakfast cereals and animal feed, while the flour is used in many of the world’s favorite foods: bread, pasta, tortillas, crackers, scones, muffins, pancakes, porridge, breakfast cereal and many more.