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8 Φεβ 2023 · Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases like constipation, colon disorders, and high blood sugar levels. They enrich our overall...
- (PDF) Nutritional aspects of cereals - ResearchGate
Cereals and cereal products are an important source of...
- (PDF) Nutritional aspects of cereals - ResearchGate
1 Ιουν 2004 · Cereals and cereal products are an important source of energy, carbohydrate, protein and fibre, as well as containing a range of micronutrients such as vitamin E, some of the B vitamins,...
31 Οκτ 2022 · Major cereal crops (i.e., wheat, maize, rice, barley, and sorghum) provide the main source of our daily caloric and protein intake. Besides improving the crop yield, the nutritional and functional properties of cereal crops have drawn increasing attention in both basic and applied research areas.
Cereals are staple foods, and are important sources of nutrients in both developed and developing countries. Cereals and cereal products are an important source of energy, carbohydrate, protein and fibre, as well as containing a range of micronutrients such as vitamin E, some of the B vitamins, magnesium and zinc.
1 Ιαν 2023 · Cereals are key elements of health and nutrition. Thus, dietary guidance worldwide gives grain-based staple foods (GBFs) prominent positions. These economical providers of carbohydrates, protein, dietary and cereal fiber, vitamins, minerals, and phytochemicals are accessible and acceptable.
30 Αυγ 2022 · 2 Functional Components in Cereals. Cereals provide all of the macronutrients (proteins, lipids, and carbohydrates) that our bodies require for growth and maintenance. They are high in minerals, vitamins, and other micronutrients that are necessary for good health (Borneo & León, 2012).
However, whole grains tend to be unpalatable and indigestible and need to be processed into food products that retain their beneficial properties and are attractive to consumers. This issue explores some of the ways the nutritional value and palatability of grain foods may be enhanced.
