cereal grains
The word "cereal" comes from Ceres, a pre-Roman goddess of agriculture. Cereal includes any plant from the grass family that yields an edible grain (seed). The most popular grains are
BARLEY,
CORN,
MILLET,
OATS,
QUINOA,
RYE,
SORGHUM,
TRITICALE,
WHEAT, WILD
RICE, and
RICE. Because cereals are inexpensive, are a readily available source of protein and have more carbohydrates than any other food, they're a staple throughout the world. See also
SPELT;
TEFF.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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