Cereal
Cereal refers to a group of grasses cultivated for their edible grains, with common examples including wheat, oats, corn, rye, and barley. These grains are rich in essential nutrients such as vitamins, minerals, carbohydrates, and proteins, making them staple foods in many diets worldwide. Cereal crops are adaptable and can thrive in diverse climates, though they generally prefer full sunlight and healthy soil conditions. Historically, the domestication of cereal grains dates back approximately 10,500 years, playing a crucial role in the establishment of permanent settlements due to their storability and transportability.
Cereal grains consist of three main parts: the bran, endosperm, and germ. Processing methods vary among different cereals, affecting their nutritional content; for instance, refining can strip away beneficial nutrients. While refined cereals may lead to higher sugar and fat content and rapid spikes in blood sugar, unrefined cereals are low in saturated fat and high in fiber, offering many health benefits, such as improved cholesterol levels and reduced risk of chronic diseases. There is a growing concern that low consumption of whole grains correlates with health issues like diabetes, prompting recommendations to increase whole grain intake for better overall health.
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Cereal
Cereal is a grass that is grown and harvested for the edible parts of its grain. Examples of cereal include wheat, oats, corn, rye, and barley. In its raw form, cereal is filled with vitamins, minerals, carbohydrates, fats, oils, and protein. Most cereal grasses are incredibly adaptable and therefore are grown all over the world. For the best yield, cereals require full sun, but they will grow and thrive in places with cloudy, cool climates. Cereal grasses can be grown and cultivated using simple machines and tools. If cereals are properly dried and stored, they can last two to three years in storage.
Brief History
The word "cereal" comes from Ceres, the Roman goddess of agriculture and abundance. Her name originates from the Latin word Cerealis, meaning "of grain." The earliest traces of cereal grasses being domesticated have been found in the Near East and date back to about 10,500 years ago. Because grains are dry and can be stored and transported, they were integral in the creation of the first permanent settlements. Archeologists excavating east of the Dead Sea have found evidence of circular storage buildings once used for cereal grains. The walls of these structures were made of stone and mud and appear to have been food-processing and storage facilities for ancient civilizations.
Many factors predict if a cereal grass will grow in a certain place, including the type of soil, the amount of rainfall, and the procedures used to grow a particular cereal grass. Each type of cereal grain has its own history. For example, corn, a popular cereal also known as maize, was domesticated by Native Americans and then brought to Europe by explorers. Rice also has a unique history. Growing rice for food dates to 2500 BCE when people in China domesticated it. Its cultivation spread throughout Sri Lanka and India. Rice was then introduced to Greece and other areas of the Mediterranean.
Overview
Cereal crops are also called grain crops. The most-often grown cereal crops are corn, rice, wheat, barley, and sorghum. Cereal consists of three parts: bran, the outer layer of the grain; endosperm, the main part of the grain; and germ, the smallest part of the grain.
Cereal grasses need healthy soil to grow in. Most cereal grasses have a single cotyledon (embryonic leaf) that stays in the ground. The narrow grass stalk and the stem emerge from this cotyledon. Because grass is so narrow, it needs support from the soil around it. Cereal seeds also benefit from being far down in the soil where there is moisture.
Cereals are processed for consumption in different ways depending on their type. Wheat is often threshed, which means the edible wheat kernel is separated from the inedible chaff. Today machines separate the wheat kernel and chaff leaving the edible part of the wheat. Other cereals, such as barley, must be steamed at high temperatures or ground up to separate the edible parts. Corn and rice can be milled, which means it is ground or crushed so it can be used for human or animal consumption. Milled cereal can be dried and stored, so it can be eaten later. Cereal may be stored for up to three years before it is no longer edible. It is often stored in circular buildings called silos.
Cereals can also be refined, which means the bran and germ layers are removed, leaving only the endosperm. This process leads to a significant loss of vitamins, minerals, and phytochemicals. Refined cereal usually has elevated levels of added sugar, fat, and salt and a high glycemic index, which refers to how quickly a food spikes insulin levels in the human body. Eating refined cereal causes a sharp rise in blood sugar and a strong response from the pancreas, which is unhealthy.
Eating unrefined cereal has many health benefits. Most cereal is low in saturated fat and high in fiber. It is a good source of carbohydrates, protein, and minerals such as iron, magnesium, copper, phosphorus, and zinc. Cereal is also a good source of antioxidants and phytochemicals that can help lower blood cholesterol levels. Phytochemicals are compounds found in plant foods. The phytochemicals found in cereal are lignans and phytic acid, which is important for people with diabetes because it can reduce the glycemic index of food. Other phytochemicals found in cereal include saponins, phytosterols, and squalene, all of which have been found to lower blood cholesterol.
Some experts claim people do not consume enough cereals or whole grains, which has led to diabetes worldwide. Some researchers say that increasing whole-grain intake helps prevent coronary heart disease and stroke.
Studies have proven that people whose diet contains whole grains have a lower body mass index and are less likely to be overweight. Studies have also proven that people who eat various cereals lose weight.
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