Nutritive
value of cereals
Cereals
are
the
main
source
of energy,
contributing 70-80 percent of our
Eighty percent of dry matter of cereals is carbohydrates. The two form of
carbohydrates present are insoluble fibre (cellulose) and soluble carbohydrate.
Cereals contain 6-12 percent protein, which are deficient in lysine. Among
cereals, protein is of better quality than others. Fats are present to the
extent of 1-2 percent in wheat and rice and 3 percent in maize. Cereals are
poor source of calcium and iron, except ragi, which is a good source of calcium
and iron. Whole grain cereals are important source of B vitamins in the diet.
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