Grains and Cereals

The most commonly cultivated Cereals or Grains are wheat, rice, rye, oats, barley, corn, and sorghum. As human food, cereals are usually marketed in raw grain form or as ingredients of food products.
Measured in acres planted, wheat is the world's most widely grown cereal crop; rice is the second, but more corn is harvested than either. Grains are generally rich in carbohydrates and energy value but comparatively low in protein and naturally deficient in calcium and vitamin A.
The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.

Grains and Cereals
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  Ingredients
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