Apr 6, 2014
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CEREAL

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Any grass-like plant bearing an edible seed. The important cereals are wheat, oats, barley, maize, rice and millet. Along with these are usually included tapioca (derived from the cassava plant), sago (derived from the pith of the sago palm) and arrowroot (derived from the root of a West Indian plant), all of which consist almost entirely of starch. Semolina, farola and macaroni are preparations of wheat.

per cent Water 10–12 Protein 10–12 Carbohydrate 65–75 Fat 0·5–8 Mineral matter 2

Composition of cereals

Cereals consist predominantly of carbohydrate. They are therefore an excellent source of energy. On the other hand, their deficiency in protein and fat means that to provide a balanced diet, they should be supplemented by other foods rich in protein and fat.

per cent

Carbo-Cellu-

Water Protein Fat hydrate lose Ash Wheat 12·011·0 1·771·2 2·2 1·9 Oatmeal 7·2 14·2 7·365·9 3·5 1·9 Barley 12·310·1 1·969·5 3·8 2·4 Rye 11·010·2 2·372·3 2·1 2·1 Maize 12·59·7 5·468·9 2·0 1·5 Rice 12·46·9 0·479·4 0·4 0·5 (polished) Millet 12·310·4 3·968·3 2·9 2·2 Buck wheat 13·010·2 2·261·3 11·12·2

Composition of certain cereals

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Medical Dictionary

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