What kind of grain is cereal? An in-depth look

Botanically, cereal refers to the edible grains of plants from the grass family, Poaceae. While we often use the word to describe the breakfast food, it’s a much broader term encompassing many of the world's most vital food crops, answering exactly what kind of grain is cereal.

Quick Summary

Cereal is an edible grain derived from grasses of the Poaceae family, including staples like wheat, rice, and maize. Common breakfast cereals are processed versions of these grains, which can be either whole or refined, impacting their nutritional value.

Key Points

• Cereal is a grain: The term cereal botanically refers to the edible grains of plants in the grass family, Poaceae.

• Diverse grain types: Common cereal grains include wheat, rice, corn, oats, barley, and rye, each with unique characteristics.

• Whole vs. Refined: Whole grains contain all parts of the grain (bran, germ, endosperm), while refined grains have the bran and germ removed.

• Nutritional difference: Whole grains offer more fiber, vitamins, and minerals, leading to greater health benefits than processed refined grains.

• Breakfast cereal processing: Breakfast cereals are processed versions of these grains, manufactured through methods like flaking, puffing, shredding, and extruding.

• Pseudocereals exist: Grains like quinoa and buckwheat are not true cereals (grasses) but are considered pseudocereals, used similarly and often offering distinct nutritional advantages.

Cereal: A botanical definition of a grain

In the simplest terms, the answer to "what kind of grain is cereal?" is that cereal is a grain. Specifically, a cereal grain is the edible seed of a cultivated grass. This botanical family is known as Poaceae, or Gramineae. This includes many of the world’s most important staple foods, which have been cultivated for thousands of years. The domestication of cereal grains in regions like the Fertile Crescent around 8,000 to 10,000 years ago was a cornerstone of human civilization, enabling permanent settlements by providing a storable, reliable food source.

True cereals vs. pseudocereals

While most grains we consider cereals come from the Poaceae family, some are known as 'pseudocereals'. These are seeds from other plant families that are used in the same culinary manner as true cereal grains. Quinoa, amaranth, and buckwheat are common examples of pseudocereals. Although nutritionally similar in some ways, they are botanically distinct. For example, quinoa is known for being a complete protein, containing all nine essential amino acids.

The major types of cereal grains

Many different grains are classified as cereals, each with unique properties and uses. The most common and widely produced globally are maize (corn), rice, and wheat, which account for the vast majority of cereal production.

List of common cereal grains:

• Wheat: A versatile grain used for a huge range of products, from bread and pasta to breakfast cereals. Varieties include durum, spelt, and einkorn.
• Rice: A staple for a huge portion of the global population, rice is a primary food source in Asia and many tropical regions. It is often consumed whole (brown rice) or refined (white rice).
• Maize (Corn): Originally domesticated in the Americas, maize is used for everything from cornmeal and tortillas to breakfast cereals like corn flakes, and is a major source of animal feed.
• Oats: Well-known for its role in oatmeal and granola, oats are a nutritious whole grain with significant soluble fiber, beneficial for lowering cholesterol.
• Barley: This cool-season grain is used in soups, stews, and bread, and famously in malting for beer and other beverages.
• Rye: Hearty and flavorful, rye is used for distinct types of bread and some vodkas.
• Millet: A group of small-seeded grasses used as a staple food in parts of Asia and Africa.
• Sorghum: An important staple in Asia and Africa, it is also used for animal feed.

Whole grain versus refined grain cereal

Understanding the difference between whole and refined grains is critical for nutritional purposes. The entire grain kernel consists of three parts: the bran, the germ, and the endosperm.

• Whole Grains: These grains have all three parts intact, preserving the majority of the fiber, vitamins, minerals, and antioxidants. Whole-grain cereals offer significant health benefits, including improved cholesterol levels, better blood sugar regulation, and a reduced risk of heart disease.
• Refined Grains: During processing, the bran and germ are removed, leaving only the starchy endosperm. This creates a finer texture and extends shelf life but strips the grain of much of its nutritional content, including fiber, B vitamins, and iron. Many refined grain products are 'enriched,' meaning some nutrients are added back, but not typically the fiber.

Comparison of whole and refined grain cereals

Feature	Whole Grain Cereal	Refined Grain Cereal
Nutritional Content	High in fiber, vitamins (B, E), minerals (iron, magnesium), and antioxidants.	Lower nutritional value; often enriched with some nutrients after processing.
Processing	Minimal processing removes only the inedible outer husk.	Milled to remove the bran and germ.
Digestion	Slower digestion due to high fiber content, preventing blood sugar spikes.	Digested quickly, which can cause blood sugar spikes.
Texture	Chewier, heartier texture.	Finer, softer texture.
Examples	Oatmeal, brown rice, whole-wheat bread, muesli.	Corn flakes, white bread, white rice, many sugary cereals.
Health Benefits	Lower risk of heart disease, stroke, and Type 2 diabetes.	Fewer health benefits, though enriched grains restore some nutrients.

The journey from grain to bowl: How breakfast cereal is made

Breakfast cereals are highly processed food products made from various cereal grains. The manufacturing process can vary significantly depending on the desired product.

1. Preparation: Cereal grains like corn, wheat, or oats are harvested, cleaned, and often pre-treated through processes like cooking to alter their properties.
2. Milling and Flaking: For flaked cereals like corn flakes, the grains are broken down into grits, cooked, and pressed into flakes by heavy rollers.
3. Puffing: For puffed cereals, cooked wheat or rice is exposed to a sudden pressure drop in a special chamber, causing the grain to expand multiple times its original size.
4. Shredding: Shredded cereals are made from cooked wheat that is squeezed through rollers with grooves, which creates distinct strands.
5. Extrusion and Shaping: Many shaped cereals are made using a cooking extruder that forms dough into a ribbon, which is then cut into desired shapes.
6. Toasting and Drying: Cereals are toasted to enhance flavor and create the desired crunchy texture. This also reduces moisture content for a longer shelf life.
7. Coating and Fortification: The finished product is often coated with sweeteners, flavorings, and fortified with vitamins and minerals to replace those lost during processing.

Conclusion

To fully understand what kind of grain is cereal, one must look beyond the breakfast bowl. The term cereal encompasses a vast botanical family of grasses that produce edible grains, which are the fundamental ingredients for breakfast cereals and staple foods worldwide. Whether they are whole grains like oats or refined grains used to make popular breakfast foods, these versatile seeds have played a monumental role in human history and nutrition. Choosing whole grains offers more dietary fiber and nutrients, providing greater health benefits than their refined counterparts. To increase your intake of nutrient-dense whole grains, consider swapping refined versions with options like whole oats or brown rice in your weekly diet.

Frequently Asked Questions

What are the three most common cereal grains?

The three most common cereal grains produced globally are maize (corn), wheat, and rice, which together account for a massive portion of the world's cereal production.

Are all breakfast cereals considered whole grain?

No, not all breakfast cereals are whole grain. Many popular breakfast cereals are made from refined grains that have had the bran and germ removed during processing.

What is the health benefit of choosing whole grain cereal?

Choosing whole grain cereal is healthier because it contains more dietary fiber, vitamins, and minerals. This can help improve digestion, regulate blood sugar, and lower the risk of heart disease.

What is the difference between a cereal and a pseudocereal?

A cereal is the edible seed of a grass from the Poaceae family, whereas a pseudocereal is the edible seed of a plant from a different botanical family, used similarly to true cereals.

How are grains turned into breakfast cereal?

Grains are processed into breakfast cereal through various methods, including cooking, drying, and toasting, which can involve flaking, puffing, shredding, or extruding to create different shapes and textures.

Is rice a cereal grain?

Yes, rice is a cereal grain. It is the seed of the grass species Oryza sativa and is a fundamental food source for billions of people worldwide.

Why are some refined grains 'enriched'?

Some refined grains are 'enriched' when manufacturers add certain nutrients, such as B vitamins and iron, back into them after they were stripped away during processing.