Cereals, grains or cereal grains, are grasses cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis) – the endocarp, germ and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats and oils, and protein. However, when refined by the removal of the bran and germ, the remaining endocarp is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, or maize (in American terminology, corn) constitutes a majority of daily sustenance. In developed nations, cereal consumption is more moderate and varied but still substantial.

Breakfast cereal (often simply called cereal)
is a packaged food product intended to be consumed as part of a breakfast. It is usually eaten cold as a ready-to-eat meal and mixed with a liquid, such as milk or water, though occasionally nuts and fruit are also added. The exception to the rule are cereals such as oatmeal, which is most commonly served hot as porridge.

Breakfast cereals are marketed to all ages.
For adults, companies such as Kellogg’s, Quaker Oats, Post, Nestlé, and General Mills promote their products for the health benefits gained from eating oat-based and high-fiber cereals. Manufacturers often fortify breakfast cereals with various vitamins. Cereals with relatively high sugar content are also produced

* 1 apple, peeled and diced smaller
* 1 cup of yoghurt
* 1 cup of cereals


***Mix all together in a bowl and enjoy your breakfast!


4 thoughts on “CEREAL 101 FOR BREAKFAST!”

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