Grains- The most ancient and healthiest source of nutritious components

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Grains are small, hard and low water content seeds from the cereal plant. The name cereal has come from the name Ceres, Greek goddess of grains and harvest. They have been staple food of human diet from the prehistoric age, with their cultivation dating back to 10,000 BC.

The modern world has large varieties of grains. It is the result of modification and improvements over the centuries by cultivation and selective breeding. The most important are oats, barley, wheat, maize and rice. The main reasons of the survival of wheat grain are their varieties, keeping quality, bleeding flavors, and wide cultivation.

Cereals have four primary parts. They are the husk, the bran, the embryo or the germ and endosperm. Endosperm contains standard amounts of starch, little amounts of fat and protein.

Food value of Grain Cereals

Chemical composition and nutritional value of all the whole grains of all cereals is similar. They contain 70% of carbohydrates per 100gm, which classify them as carbohydrate-rich foods. They also provide good amount and quality of energy and protein. The protein content may vary from 11.8% to 8.5% per 100 gm.

Whole grain cereals are excellent source of iron and calcium and significant amounts of vitamin B groups. However, they are practically devoid of Vitamin A activity and complete devoid of ascorbic acids. Yellow maize is the only known cereal that contains quality amounts of carotene. Supplementing minerals, proteins, vitamin A and C found in milk, seeds, nuts, fruits and green vegetables by cereals balances the diet.

Sprouted proteins enhance the protein balance in the body and other nutrients, especially vitamin C. Complex form of carbohydrates in cereals is essential for digestive needs, as they are an excellent source of important fibre.

 

Health benefits and curative properties of Grain Cereals

 

All the grains are available in the form of flour. Grain cereal flour is the best source for baking healthy cookies, cakes, and nourishing breads. Freshly ground flour contains high most of the grains nutritious value.

Hulling, refining, grounding, sterilizing and bleaching are the common techniques of preparing modern flour. This results in undernourished powder and makes the flour lose its beneficial properties.

 

Wheat germ is the is a precious part and life of whole grain, which contains vitamin E. During refining process, the whole wheat loses the wheat germ, bran and the basic bulk. Besides, refining is to make the material look cleaner, with better taste and easy to make food items. At the end, it loses its core nutritious value and leads to dangerous diseases including cancer. In prehistoric age, with scarce of grain cereal, they only used freshly ground flour.

 

Conclusion

 

Grain cereal and flour is the most common ingredient in the modern food. Everyone knows the healthy value of grain cereal. It is good that most of the world understands the importance and includes it in the diet.

Nevertheless, the modern grain cereal flour does not have the core nutritious value. Eating it makes gives no benefits; on the other hand, it harms our body.
Choose your wheat carefully. You may ground the grains at your home if possible; if not, there are stores where they ground the grain right in front of you.

Eat grain cereals; take it in a healthy and natural way.