Cereals: Dietary Importance

© 2016 Elsevier Ltd. All rights reserved. Cereals are the major source of energy, protein, B vitamins, and minerals for the current world population estimated in more than 7.3 billion people. Cereals are considered primarily as caloric or starchy foods and as an important source of dietary fiber. However, their protein quality, especially for infants, is marginal. Cereals are important sources of phytochemicals such as phenolics, flavonoids, anthocyanins, phytosterols, carotenoids, policosanols, and phospholipids, which diminish chronic diseases and prevent cancer. Milling removes the pericarp and germ and lowers protein, dietary fiber, minerals, vitamins, fat, and important nutraceuticals. Sprouting and fermentation improve the nutritional and nutraceutical values of cereal-based products.