Long before people learned to cultivate the grasses that are today’s cereal grain, they relied upon such grains as a source of nutrients.
It is thus only natural that breakfast cereals made from the cereal grains through modern processing techniques have become primarily contributors of nutrients to our diets.
Now, cereals remain the staple food in most does and in many parts of rural Africa and Asia provide more than 70% of the energy intake.
The nutrients provided by this first meal of the day include those that are indigenous to the cereal grains as well as some that are added in the manufacture of the cereal.
The nutrient contribution of cereal applies to all age groups. Processed cereals are usually the first solid food fed to infants and the cereal feeding frequently is the first of the day.
Carbohydrate is the main substance in cereals. Cereals have crude fiber and starch,. Though the nutritive value of fiber is not much it performs over other valuable functions which enable the motility of intestine.
No one can doubts on the popularity of breakfast cereals among children; all one has to do is look on store shelves at the large number of breakfast cereals designed to appeal to children.
According to one study, among children aged 5-12, those who ate ready to eat cereal three or more times a week consumed significantly less fat and cholesterol and more fiber, B-vitamins and vitamins A and D than those who ate no ready to eat cereal at breakfast.
Cereal also present an important source of protein. Cereal protein is especially valuable in diets when we consider complementation of amino acids between various plant sources.
The Nutrition Facts panel on a box of breakfast cereal shows an abundance of vitamin and minerals, many of which have been added through fortification.
Cereal made contributions to adult as well. One study shows that breakfast consumption patterns of adult aged 50 and over and concluded that for all age and sex classes, consumption of ready to eat cereal at breakfast increased the average daily intake of all vitamins and minerals particularly those identified as under consumed by elderly individuals.
Adding milk or yoghurt makes cereal a great vehicle for delivering calcium and other nutrients in milk.
For this reason, cereal labels often give the Nutrition Facts for cereal only and for cereal with added milk.
With consumer awareness of the importance of whole grains, granolas have become popular, These typically contain vegetable oil to make them tastier. Thus a cup of commercial prepared granola can easily provide 600 calories or more.
Nutrition of cereal
