Cereals: Nutrition and Dietary Role

Starting from the endosperm, the germ and the bran (together or separately), the food industry produces a series of foods and ingredients of the highest nutritional value. Most probably, cereals were the first plants to be cultivated by man, who since ancient times has been able to grasp their dietary importance and versatility of use.

Note: the consumption of the latter, also called "poor cereals", is progressively increasing because they are considered (more or less correctly) of higher nutritional value.

In our latitudes, the most common cereal is wheat, followed by corn, barley and rice (more common in the hot and humid climates of Southeast Asia).