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Look for whole-grain varieties of cereal as they are considered more nutritious.
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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Cereal grains are the edible seeds that come from grasses such as barley, oats, rye, triticale, sorghum, wheat, millet, rice and maize (corn). They are refined to remove their bran and germ layers. They are loaded with fibre, carbohydrates, protein, vitamins, minerals and phytochemicals, and help to maintain energy balance. They have high concentration of starch, good palatability, and high digestibility. These grain can be cooked and eaten whole, ground into flour to make a variety of cereal foods.