What Exactly Are Considered Cereals? A Comprehensive Guide

November 12, 2025 •

3 min read

Derived from the name of the Roman goddess of agriculture, Ceres, cereals provide more food energy to the human race than any other crop globally. But what exactly are considered cereals and how does this botanical definition differ from our everyday understanding?

Quick Summary

Cereals are edible seeds of grasses from the Poaceae family, a staple food cultivated worldwide. The category includes true cereals like wheat, rice, and maize, along with pseudocereals such as quinoa and amaranth.

Key Points

Botanical Definition: Cereals are the edible grains of plants belonging to the grass family, Poaceae.
True vs. Pseudo: True cereals are grasses (e.g., wheat, rice), while pseudocereals are non-grasses with edible seeds (e.g., quinoa, amaranth).
Whole Grain vs. Refined: Whole grains retain all parts of the seed (bran, germ, endosperm), offering more nutrients and fiber than refined grains.
Dietary Importance: Cereals are a global dietary staple, providing essential energy, fiber, and micronutrients.
Processing Methods: Cereals are processed through milling (wet or dry), flaking, and puffing to produce various food items like flour and breakfast cereals.
Global Staple: Major cereals like wheat, rice, and maize account for the majority of worldwide cereal production and human caloric intake.

The Botanical Definition of a Cereal

At its core, a cereal is the edible seed, or grain, of a cultivated grass belonging to the botanical family Poaceae. The fruit of a cereal plant is technically a type of dry fruit called a caryopsis, where the seed coat is fused with the fruit wall. This botanical classification is the foundation for understanding what distinguishes a true cereal from other types of grains.

Major true cereals that dominate global agriculture include:

Wheat
Rice
Maize (Corn)
Barley
Oats
Rye
Sorghum
Millet

These crops are fundamental to diets across the world, with wheat and rice alone accounting for over 50% of global cereal production. For more on the agricultural aspects and global dietary role of grains, an excellent resource can be found at ScienceDirect on Cereal Crops.

True Cereals vs. Pseudocereals: A Key Distinction

While the term 'cereal' often gets used broadly, it is important to differentiate between true cereals and pseudocereals. Pseudocereals are not members of the grass family, but their seeds are used in much the same way as cereal grains. Common examples of pseudocereals include buckwheat, quinoa, and amaranth. They are often valued for being gluten-free and for their complete protein profiles.

Comparison of True Cereals and Pseudocereals


Feature	True Cereals	Pseudocereals
Botanical Family	Grasses (Poaceae)	Various, not Poaceae (e.g., amaranth is from Amaranthaceae)
Edible Part	Caryopsis (grain)	Seed of a non-grass plant
Examples	Wheat, rice, maize, barley, oats	Quinoa, buckwheat, amaranth
Gluten Content	Most contain gluten (e.g., wheat, barley, rye)	Naturally gluten-free
Nutritional Profile	Primary source of carbohydrates	Often a complete protein source, varied nutrients

The Nutritional Profile of Cereals

Cereals are nutritional powerhouses that serve as a primary source of dietary energy globally. Their composition varies, but all whole grains contain three key components: the bran, the germ, and the starchy endosperm.

Whole Grains vs. Refined Grains

When cereals are processed, particularly for products like white flour or instant rice, the bran and germ are often removed. This refining process strips the grain of much of its dietary fiber, B vitamins, and minerals. Whole grains, which retain all three parts of the kernel, offer a more complete nutritional profile and are associated with a reduced risk of heart disease, improved digestive health, and better weight management.

The Importance of Variety

Different cereal grains offer unique nutritional benefits. Oats, for example, are known for their high fiber content, which can help lower cholesterol. Rice, a staple for half the world's population, is a major source of calories. Including a variety of true cereals and pseudocereals in your diet ensures a broader spectrum of nutrients.

How Cereals are Processed

Processing cereals involves transforming the raw grain into a usable food product, with milling being a principal procedure. The method depends on the grain and its intended use. Dry milling is common for most grains, while corn often undergoes a wet milling process.

Flour Production: Grains like wheat are ground into flour for making bread, pasta, and other baked goods. Modern milling separates the bran and germ from the endosperm to produce white flour.
Breakfast Cereals: The modern breakfast cereal industry uses various processes, including flaking, toasting, and puffing, to create ready-to-eat products. These products often differ significantly from the original whole grain due to added sugars and flavoring.
Animal Feed: A large portion of global cereal production, particularly maize and barley, is used for animal fodder.

Conclusion: Beyond the Breakfast Box

The journey to understand what exactly are considered cereals reveals a rich history and a complex botanical definition that extends far beyond the familiar breakfast box. From the Roman goddess Ceres to the modern supermarket shelf, cereals are the foundation of global food security and a key component of a healthy diet. By understanding the difference between true cereals and their pseudocereal relatives, and choosing whole grains over refined versions, consumers can make more informed dietary choices that harness the full nutritional potential of these essential plants.

The History and Impact of Cereals

Tracing the history of cereals back 8,000 years to their domestication in various parts of the world highlights their central role in human civilization. The development of agriculture and the ability to cultivate and store cereals allowed for the creation of stable food surpluses, which in turn enabled the growth of complex societies. From ancient porridges to modern processed food, the human relationship with cereals has continually evolved, mirroring changes in technology, diet, and culture.

Frequently Asked Questions

All true cereals are grains, but not all grains are cereals. A true cereal is specifically the edible grain of a grass plant from the Poaceae family, whereas the term 'grain' is broader and includes seeds from other plants, such as pseudocereals like quinoa and amaranth.

While most breakfast cereals are made from cereal grains like corn, wheat, or oats, the term 'breakfast cereal' refers to the highly processed, ready-to-eat food product. The grains used to make them, however, are true cereals.

No. While common true cereals like wheat, barley, and rye contain gluten, others such as rice, maize, millet, and sorghum are naturally gluten-free. All pseudocereals, including quinoa and amaranth, are also gluten-free.

Common examples of pseudocereals are quinoa, buckwheat, and amaranth. These are not grasses but are cultivated for their starchy seeds, which are used similarly to grains.

Cereals can be very healthy, especially in their whole grain form, providing dietary fiber, carbohydrates, vitamins, and minerals. However, the nutritional value can be reduced significantly in highly refined or sweetened products.

The three most important cereals by production volume are maize, wheat, and rice. Together, they make up a massive portion of the world's total cereal output and provide a significant share of global food energy.

Whole grain cereals contain the entire kernel—the bran, germ, and endosperm. Refined grains have the bran and germ removed during milling, leaving only the starchy endosperm, which reduces the fiber and nutrient content.