What is cereal in terms of food?

Cereals are grasses cultivated for their starchy seeds, which are suitable for food. Common cereals include wheat , rice , rye , oats , barley , corn (maize) , and sorghum . As food, cereals are rich in carbohydrates but low in protein, calcium, and vitamin A, and they are marketed raw or as ingredients in food products. Breakfast cereals are often precooked or ready-to-eat grain foods typically eaten with milk or cream and sweetened with sugar, syrup, or fruit. They come in flaked, puffed, shredded, and granular forms and are often enriched with minerals and vitamins to restore nutrients lost during processing.

What are the main types of cereals people eat?

Cereals are grasses cultivated for their starchy seeds, serving as a staple food worldwide. The most commonly consumed cereals include wheat , rice , and corn (maize) , with others like barley , oats , sorghum , rye, millet, and teff also being significant in various regions. These grains are marketed raw or as ingredients in diverse food products, including breakfast cereals. Breakfast cereals come in forms such as flaked, puffed, shredded, and granular, often sweetened and enriched with vitamins.

How are breakfast cereals made from grains?

Breakfast cereals are made from various grains through several processing methods. The basic ready-to-eat types include flaked, puffed, shredded, and granular cereals. For flaked cereals like cornflakes, corn grits are cooked with flavoring syrup, then broken down and dried. The product is tempered to ensure even moisture distribution, flaked by passing it through cooled steel cylinders, and then toasted in rotating ovens for dehydration and crispness. After toasting, the cereal is cooled and can be enriched with vitamins and minerals. Other grains like wheat and rice can also be made into flaked cereals.

What nutrients do cereals provide to our bodies?

Cereals are grasses cultivated for their starchy seeds and are a crucial part of human nutrition, offering a range of nutrients. Primarily, cereals are rich in carbohydrates , serving as a low-cost energy source. They contain starch , which can be utilized in its pure form or as flour. Cereals also supply protein, though the nutritive value is lower compared to animal foods due to lower lysine content. Additionally, cereals can be enriched with minerals and vitamins, especially B vitamins, to compensate for losses during processing. Whole grains are sources of dietary fiber , aiding digestion and potentially reducing the risk of heart disease and colon cancer. Yellow corn provides carotenoids with vitamin A activity.

What are whole grain cereals and why are they considered healthy?

Whole grain cereals are grains like rice, wheat, corn, barley, and oats that, unlike refined grains, still contain the bran, germ, and endosperm. Whole grain cereals are considered healthy because they have more dietary fiber, vitamins, and minerals than refined grains. The fiber in whole grains aids digestion and can help lower cholesterol levels. Whole grains also have a lower glycemic index, meaning they cause a slower and steadier rise in blood sugar levels, which is beneficial for managing diabetes and providing sustained energy.

How do cereals like rice, wheat, and oats influence diets around the world?

Cereals like rice , wheat , and oats significantly shape diets worldwide, serving as staple foods in many regions. Rice is a primary food source in Asia. Wheat is a major crop in temperate climates and is used to make flour for bakery products. Oats are common in temperate regions and are often processed into oatmeal and breakfast foods. These grains are rich in carbohydrates but relatively low in protein, and they may be processed into various forms for consumption. They can be marketed as raw grains or as ingredients in food products. While they form the base of many diets, it is important to note that cereals are not complete foods and may need enrichment to compensate for nutritional deficiencies.

Cereal

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Images & Videos

Golden wheat stalks in a field, shown in close-up with rolling hills and a blue sky in the background.

Rows of tall corn plants fill rolling fields in Schuyler, Nebraska, creating a pattern of green and golden lines across the landscape.

Can traditional rice varieties help secure future food supply?

Black and white botanical illustrations of four grain plants: millet (Panicum miliaceum), oats (Avena sativa), barley (Hordeum distichon), and sorghum (Sorghum vulgare), each labeled with its common and scientific name.

A woman stands in a millet field near Maradi, Nigeria, pouring grains from a large gourd to remove the husks, with green crops and blue sky in the background.

Winnowing grain by the traditional method of tossing it in the wind, Ethiopia.

Quick Facts

Also called:: grain

Key People:: Oliver Evans

Related Topics:: Corn; Rice; oatmeal; Fonio; Wheat

On the Web:: National Center for Biotechnology Information - PubMed Central - Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement (Oct. 29, 2026)

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Cereal

food

Also known as: grain

Written and fact-checked by

Britannica Editors

Last updated

Oct. 31, 2026 •History

Top Questions

What is cereal in terms of food?
Cereals are grasses cultivated for their starchy seeds, which are suitable for food. Common cereals include wheat, rice, rye, oats, barley, corn (maize), and sorghum.

As food, cereals are rich in carbohydrates but low in protein, calcium, and vitamin A, and they are marketed raw or as ingredients in food products. Breakfast cereals are often precooked or ready-to-eat grain foods typically eaten with milk or cream and sweetened with sugar, syrup, or fruit. They come in flaked, puffed, shredded, and granular forms and are often enriched with minerals and vitamins to restore nutrients lost during processing.
4 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What are the main types of cereals people eat?
Cereals are grasses cultivated for their starchy seeds, serving as a staple food worldwide. The most commonly consumed cereals include wheat, rice, and corn (maize), with others like barley, oats, sorghum, rye, millet, and teff also being significant in various regions.

These grains are marketed raw or as ingredients in diverse food products, including breakfast cereals. Breakfast cereals come in forms such as flaked, puffed, shredded, and granular, often sweetened and enriched with vitamins.
5 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How are breakfast cereals made from grains?
Breakfast cereals are made from various grains through several processing methods. The basic ready-to-eat types include flaked, puffed, shredded, and granular cereals.

For flaked cereals like cornflakes, corn grits are cooked with flavoring syrup, then broken down and dried. The product is tempered to ensure even moisture distribution, flaked by passing it through cooled steel cylinders, and then toasted in rotating ovens for dehydration and crispness. After toasting, the cereal is cooled and can be enriched with vitamins and minerals.

Other grains like wheat and rice can also be made into flaked cereals.
3 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What nutrients do cereals provide to our bodies?
Cereals are grasses cultivated for their starchy seeds and are a crucial part of human nutrition, offering a range of nutrients.

Primarily, cereals are rich in carbohydrates, serving as a low-cost energy source. They contain starch, which can be utilized in its pure form or as flour. Cereals also supply protein, though the nutritive value is lower compared to animal foods due to lower lysine content.

Additionally, cereals can be enriched with minerals and vitamins, especially B vitamins, to compensate for losses during processing. Whole grains are sources of dietary fiber, aiding digestion and potentially reducing the risk of heart disease and colon cancer. Yellow corn provides carotenoids with vitamin A activity.
5 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What are whole grain cereals and why are they considered healthy?
Whole grain cereals are grains like rice, wheat, corn, barley, and oats that, unlike refined grains, still contain the bran, germ, and endosperm.

Whole grain cereals are considered healthy because they have more dietary fiber, vitamins, and minerals than refined grains. The fiber in whole grains aids digestion and can help lower cholesterol levels. Whole grains also have a lower glycemic index, meaning they cause a slower and steadier rise in blood sugar levels, which is beneficial for managing diabetes and providing sustained energy.
1 Britannica Source
1. human nutrition: Cereals
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How do cereals like rice, wheat, and oats influence diets around the world?
Cereals like rice, wheat, and oats significantly shape diets worldwide, serving as staple foods in many regions. Rice is a primary food source in Asia. Wheat is a major crop in temperate climates and is used to make flour for bakery products. Oats are common in temperate regions and are often processed into oatmeal and breakfast foods.

These grains are rich in carbohydrates but relatively low in protein, and they may be processed into various forms for consumption. They can be marketed as raw grains or as ingredients in food products. While they form the base of many diets, it is important to note that cereals are not complete foods and may need enrichment to compensate for nutritional deficiencies.
8 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

Cereal, any grass (family Poaceae) yielding starchy seeds suitable for food. Most grains have similar dietary properties; they are rich in carbohydrates but comparatively low in protein and naturally deficient in calcium and vitamin A. Breads, especially those made with refined flours, are usually enriched in order to compensate for any nutritional deficiencies in the cereal used. The cereals most commonly cultivated are wheat, rice, rye, oats, barley, corn (maize), and sorghum.

As human food, cereals are usually marketed in their raw grain form (some are frozen or canned) or as ingredients of various food products. As animal feed, they are consumed mainly by livestock and poultry, which are eventually rendered as meat, dairy, and poultry products for human consumption. Many cereals are used industrially in the production of a wide range of substances, such as glucose, adhesives, oils, and alcohols.

A brief treatment of major cereals follows. For fuller treatments, see cereal farming; cereal processing.

Ceviche. Peruvian ceviche (sebiche). Raw seafood dish with lime, cilantro, peppers, plantains. Cuisine, food

Britannica Quiz

A World of Food Quiz

Corn, or maize (Zea mays), was originally domesticated in the Western Hemisphere by Native Americans and was then carried to Europe by the early explorers. It is a major crop cultivated in most temperate climates, although the United States is the single largest producer. For human consumption, corn is sold as a fresh vegetable or is canned or frozen. The grain also is processed into a growing number of food products, including corn flour, corn oil, corn syrup, and many other by-products. It is a very important animal feed and is heavily used in the production of cellulosic ethanol, a biofuel.

Rice (Oryza sativa) is the second largest cereal crop and is a staple food in all areas of Asia. Unlike wheat, which is generally raised on large farms and harvested mechanically, rice is usually grown on small paddies and harvested by hand. Cultivation methods have changed little over the centuries; the paddies are inundated with water, usually up to about 15 cm (6 inches), then drained and dried just before harvest. Most rice is milled for direct local consumption. Other products in which rice is used are breakfast cereals and such alcoholic beverages as Japanese sake.

Wheat (various Triticum species) is a major cereal crop and one of the oldest domesticated grains. In modern times, wheat is used to produce meal, breakfast cereals, and flour for bakery products. It can be cultivated in a wide range of soils but thrives in temperate climates.

Rye (Secale cereale) is widely used for bread making, second only to wheat for that purpose. It is also used in other bakery products and in distilled liquors, especially whiskey. Rye can be grown on relatively poor soils and is able to survive more-severe winters than most grains. Poland and Russia are some of the world’s largest rye producers.

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Oats (Avena sativa) are grown in most of the temperate regions of the world, especially in the United States, Canada, and northern Europe. Most of the oats produced are used in animal feed, although they may also be processed for human consumption.

Barley (Hordeum vulgare) is also grown in temperate climates. It does not need especially rich soils. Most barley is used for animal feed, though it is also the source of the malt used in both the brewing of beer and the distillation of alcoholic beverages. Barley malt is also a constituent of vinegar and many breakfast foods.

Sorghum (Sorghum vulgare), also called milo, is principally grown for use as animal feed. Teff (Eragrostis tef) and millet (various species) are locally grown in a number of countries both for human consumption and as livestock feed.

This article was most recently revised and updated by Melissa Petruzzello.

Cereal

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