The cereal grain structure consists of a starchy interior, covered by layers rich in protein, and its outer (bran) is composed of a very fibrous tissue. At one end lies the germ, rich in protein, iron and B vitamins and vitamin E. When meals are prepared, both the germ and bran are removed.

Today we can say that cereals are the food that allows many people to survive against the chronic hunger that are subject to certain countries.

What nutrients contributed by cereal?
* Carbohydrates: always situated to cereals as a source of complex carbohydrates, always forgetting their proper protein intake.
They contain about 75% starch, a polysaccharide composed of glucose. The absorption of starch is slow and gradual, so that grain supply energy to the body over a long period of time.

* Protein: cereals contain between 8% to 12% protein. Gluten is the protein found in most cereals. Gluten can not be digested by some people, celiacs, because they cause a serious intestinal damage. Also in newborns due to the immaturity of their bowel, should eat up to 9 months gluten-free cereals.

* Fats: whole cereal grains contain approximately 2% fat, but oatmeal for example contains 7%. The fat of the grain is composed of poly-and monounsaturated fatty acids.
These fatty acids are very beneficial to keep in good condition your cardiovascular system.

* Vitamins: B complex vitamins such as vitamin B1, vitamin B2 and vitamin B12 together with folic acid, are most abundant in cereals. They are essential for the proper development and functioning of the nervous system. Meanwhile, vitamin E is found in high doses in the germ of cereal grains. When cereals are subjected to the process of refining the loss of these vitamins is notorious.

* Minerals: cereals provide us mainly phosphorus, zinc, silicon and iron. The calcium and sodium intake is very low.

* Fiber: fiber cereals is mainly cellulose, found in the outer layer of grains. It is worth clarifying that the grains are those who contribute the most fiber, when refined since lost most of it.

Grains every day
Cereals are the basis of many foods we eat every day. Such is the case of white or wholemeal bread, pasta, cereal flakes, flour and meal, as well kneaded all pastry and bakery.

In the foods mentioned above there is a caloric difference, and the same is given by the amount of fat in the pastry is made.
The final product of the kneaded and pastries, unfortunately contains much fat and this fat is of animal origin, so that the cholesterol content of these foods is very high.
By consuming these products is very important to read labels, and you should avoid consuming them daily.

Importantly, too, that those labels that say made from palm or coconut oil, are harmful to health, because despite being vegetable oils are highly saturated fats increase blood cholesterol.
Vegetable fats partially or fully hydrogenated, even more damaging, as well as being hypercholesterolemic, are carcinogenic.

By this we make it clear that choosing a product made from cereals, nothing better than bread or pasta, which provide virtually no body fat, balance the daily diet and give us a lot of energy.