What Are the Main Types of Cereals and Their Uses?
For a long time, cereal grains have played a vital role in human lives. It’s our day-to-day staple, and it includes about 50 to 60% of our diet. Moreover, Cereals are an essential part of Indian cuisine, and the cereals name in Hindi is termed Anaj. Besides, several kinds of grains and millets come under the extensive category of cereals. In India, there are a myriad of cereals with a variety of cereals. Let’s dive into the world of cereals with all cereals name and benefits to understand them better!
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What are Cereals?
Cereals are basically edible grains widely grown in massive quantities and filled with minerals and vitamins. Moreover, some cereals are loaded with fiber, proteins, and carbohydrates, making them a super fresh and healthy food option. Grain is even consumed in substantial amounts by most developing countries as their daily staple food, but it doesn’t mean developed nations have less consumption. All-inclusive, cereal grains are comparatively popular worldwide.
The majority of cereals and millets, such as wheat, rice, finger millet, pearl millet, sorghum, etc., are well-ground to flour. Several variations of flatbreads are directly made from these flours. Apart from these, there are also flatbreads with sorghum flour, finger millet flour, pearl millet flour, buckwheat flour, rice flour, etc. Furthermore, some popular cereal names consumed as breakfast are cornflakes, muesli, oats or oat porridge, granola, rice krispies, wheat flakes, and bran cereal.
Check out the list to name some cereals in hindi:
Cereals Names List
What are the Different Types of Cereal?
Cereal is mainly grass that is cultivated and grown for the edible elements of its grain. If eaten whole, they are an excellent source of minerals, vitamins, fats, carbohydrates, oils, and protein (in their natural form). When further cultivated, they lose some of their nutritional value, beneficial elements and get reduced to carbohydrates.
Even though rice and wheat are popular cereal that are consumed in bulk, millets are also eaten for their excellent health benefits. Wholemeal or wholegrain bread, seedy pieces of bread, wheat germ, puffed whole grains, bulgur, popcorn, and oatmeals are some common examples of whole grains.
As oatmeals and breakfast cereals are consumed widely worldwide, the most trusted cereal brand names are Quaker Oats, Kellogg's, Bagrry's, etc. All cereals are high in carbs; on the other hand, millets are a perfect source of proteins, carbs, and fiber. Now that you know breakfast cereal names, ensure to incorporate them in your everyday meals to avail health benefits and support local farmers.
Let's name some cereals of different variations and understand their health benefits.
Wheat
It is among the most universally grown and consumed cereal crops on the planet because of the variety of culinary applications wheat offers. Certainly, wheat grain is available in multiple variations like bread, Spelt, Emmer, Einkorn, and Kamut. Nutritional and health benefits of Wheat are as follows:
Low in fat, with most of it being unsaturated.
Thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate, and pantothenic acid are part of vitamin B.
Potassium-rich and sodium-free.
It includes Iron, zinc, magnesium, phosphorus, and selenium.
High in carbohydrate (majorly starch) and insoluble dietary fiber.
Oats
As oats’ bran and germ seldom are removed during processing, some food items, including the words’ oats,’ ‘oatmeals,’ and ‘oat flour,’ consist of whole-grain oats. Oats are naturally rich in beta-glucan, an emulsifiable fiber found in the oat grain’s bran and endosperm layer. The expected health benefits of oats are:
Helps in boosting insulin responses.
Beta-glucan found in oats enhances blood sugar control after meals.
Helps in reducing cholesterol levels.
Avenanthramides found in oats assist in protecting blood vessels from the harmful effects of LDL cholesterol.
Corn
Corn, also commonly called maize, is among the top flavorful grains. It’s the basic yellow corn on the cob in its immature form. So, when it matures and dries out, it can be used similarly to other grains to make grain foods like breakfast cereals. Some of the common health benefits of corn are:
Corn is an excellent source of the antioxidants carotenoids, zeaxanthin, and lutein, which promote eye health.
The rich fiber element in corn helps aid with digestion.
It consists of valuable B vitamins and other vital minerals like magnesium, iron, manganese, zinc, and copper, essential to maintaining your overall health.
The insoluble fiber found in corn may help in reducing colon cancer risk.
Rye
Rye is known to have less gluten than wheat flour, making rye bread much denser. While traditional rye bread is made employing a sourdough technique and has a somewhat sour taste. It’s unique among grains and contains a high level of fiber in its endosperm and its bran. Several health benefits of rye are as follows:
It’s rich in vitamins and minerals, particularly in the B group.
It is known for its low glycemic index and is perfect for those with type 2 diabetes.
It lessens the high risk of cardiovascular disease and the incidence of gallstones.
It further helps in reducing the boosted levels of LDL cholesterol.
Sorghum
Jowar, also widely called sorghum in English and referred to as the ‘new quinoa’ because of its gluten-free, whole grain goodness. The ancient grain, a member of the millet family, is undergoing a revival as people switch from processed wheat products, which are not regarded as healthy. Check out the following prominent health benefits of jowar or sorghum:
It’s safe for people with celiac disease.
It can help control cholesterol levels.
It helps in protecting against the risk of diabetes and insulin resistance.
Hopefully, this article has covered all about cereals and their benefits. So, now when someone asks what the five cereals name are, you have them on your fingertips.
FAQs on Cereals: Types, Benefits, and Biological Significance
1. What are cereals from a biological standpoint?
From a biological perspective, cereals are the edible grains obtained from cultivated grasses belonging to the Poaceae family. The term 'cereal' specifically refers to the fruit of these grasses, which is a type of dry, one-seeded fruit called a caryopsis. In a caryopsis, the seed coat is fused with the fruit wall, making the entire grain a single, inseparable unit.
2. What are the major types of cereals and some common examples?
Cereals are broadly classified based on their usage and grain size. The most common and globally important types include:
Major Cereals: These form the staple food for a large part of the world's population. Examples include Wheat, Rice, and Maize (Corn).
Minor Cereals: These are important in specific regions and have lower production volumes. Examples include Barley, Oats, Rye, Sorghum, and Millets.
3. What is the basic nutritional composition of a typical cereal grain?
A typical cereal grain has a consistent nutritional profile, although exact percentages vary. The composition is generally:
Carbohydrates: 65-75%, primarily as starch, which is the main energy source.
Protein: 7-12%, providing essential amino acids.
Water: 12-14%.
Lipids (Fats): 2-4%, with oats and maize having slightly higher content.
Dietary Fibre and Minerals: Found mostly in the outer layers (bran).
4. What are the primary health benefits of including whole-grain cereals in a diet?
Including whole-grain cereals in a balanced diet offers significant health benefits. They are a primary source of energy due to their high carbohydrate content. Additionally, they provide:
Dietary Fibre: Essential for digestive health and regulating blood sugar.
Vitamins: Particularly rich in B-group vitamins like niacin, riboflavin, and thiamine.
Minerals: A good source of iron, magnesium, and phosphorus.
Protein: They contribute to the daily protein requirement for growth and repair.
5. How are cereals fundamentally different from pulses?
The fundamental difference between cereals and pulses lies in their botanical family, nutritional profile, and primary role in the human diet.
Botanical Family: Cereals are grasses from the Poaceae family, while pulses are the edible seeds of plants from the Fabaceae (legume) family.
Primary Nutrient: Cereals are rich in carbohydrates and serve as a primary energy source. Pulses are rich in protein and are crucial for growth and tissue repair.
Examples: Wheat and rice are cereals, while lentils, chickpeas, and dry beans are pulses.
6. Why are cereals considered a staple food for a majority of the world's population?
Cereals are considered a staple food globally for several interconnected reasons. They provide more food energy worldwide than any other crop type due to their high carbohydrate content. Agriculturally, they are highly adaptable and can be grown in diverse climates and soil types, ensuring a reliable food source. Furthermore, their low water content allows for easy storage and transportation without spoilage, making them a secure food commodity.
7. What is the biological difference between a true cereal and a pseudocereal like quinoa?
The key biological difference is their plant family. True cereals (like wheat, rice, oats) are monocotyledonous plants belonging to the grass family, Poaceae. In contrast, pseudocereals (like quinoa, amaranth, and buckwheat) are seeds from dicotyledonous plants belonging to different botanical families. Although their seeds are cooked and consumed in a similar way to true cereals and share a comparable nutritional profile, they are not grasses.
8. How does the anatomical structure of a cereal grain (caryopsis) relate to its nutritional value?
The nutritional value of a cereal grain is directly related to its three main anatomical parts:
The Bran: This is the hard outer layer. It is rich in dietary fibre, B vitamins, and essential minerals. Whole-grain products retain the bran.
The Germ: This is the embryo of the plant. It is a concentrated source of healthy fats, Vitamin E, antioxidants, and B vitamins.
The Endosperm: This is the largest part of the grain and serves as the food supply for the germ. It is composed mainly of starch (carbohydrates) and some protein. Refined flours are made primarily from the endosperm.
