Quality and Nutritional Value of Cereals

Cereals are the main components of human diets and are crucial to human
survival. Wheat, rice, and maize account for the bulk of human food. The
functional and nutritional quality of cereals determine their suitability for specific
purposes and may limit the quality of the end product.
Grain quality is a term that refers to the quality of grain. However, what
constitutes quality depends on the use of the grain.
Cereals are undoubtedly full of nutrition but the refining process degrades their
quality.

Grain Anatomy

Belonging to the complex carbohydrates food group, cereals are rich sources of
nutrients found on its three major parts namely:

1: Bran - The outer layer of the grain which is a good source of fiber, omega-3 fatty
acids, vitamins, and dietary minerals.

2: Endosperm - The main or the large part of the grain which consists mainly of
starch.

3: Germ - The smallest structure at the rear part of the kernel. Rich in vitamin E,
folate, thiamine, phosphorus, and magnesium. This germ is the storehouse of
nutrients for the seed while germinating.

Nutritional Value

Nutrients that are represented best in a bowl of cereal include fiber, protein, zinc,
iron, and B-vitamin. Eating a nutritious breakfast will provide you with energy to
last you throughout the morning and can help control weight. The best cereals
are those that are a good source of protein, fiber and those that are least
processed.