Cereal Grains, Corn, Rice & Related

Cereals, grains or cereal grains, are grasses (members of the monocot families Poaceae or Gramineae) cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis) - the endocarp, germ and bran.

The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.

Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats and oils, and protein. However, when refined by the removal of the bran and germ, the remaining endocarp is mostly carbohydrate and lacks the majority of the other nutrients.

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Did You Know?
In some developing nations, grain in the form of rice, wheat, or maize (in American terminology, corn) constitutes a majority of daily sustenance. In developed nations, cereal consumption is more moderate and varied but still substantial.

Maize,
a staple food of peoples in North America, South America, and Africa and of livestock worldwide is often called "corn" or "Indian corn" in North America, Australia, and New Zealand.

Some grains are deficient in the essential amino acid lysine. That is why a multitude of vegetarian cultures, in order to get a balanced diet, combine their diet of grains with legumes. Many legumes, on the other hand, are deficient in the essential amino acid methionine, which grains contain. Thus a combination of legumes with grains forms a well-balanced diet for vegetarians. Common examples of such combinations are dal with rice by South Indians and Bengalis, dal with wheat by North Indians, and beans with corn tortillas, tofu with rice, and peanut butter with wheat bread (as sandwiches) in several other cultures, including Americans.