Cereal by ICS 67.060. Cereal A cereal is any of the edible components of the grain (botanically, a type of fruit, called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Edible grains from other plant families, such as buckwheat (Polygonaceae), quinoa (Amaranthaceae) and chia (Lamiaceae), are referred to as pseudocereals. In their natural, unprocessed, "whole grain" form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by
Breakfast cereal the place where they are eaten. Breakfast cereals therefore often are fortified with minerals and vitamins and these additives may be regulated. For example, if breakfast cereal in Canada is fortified, they must contain the following specific amounts per 100 grams of cereal: Thiamine (2.0 mg), Niacin (4.8 mg), Vitamin B6 (0.6 mg), Folic Acid (0.06 mg), Pantothenic Acid (1.6 mg), Magnesium (160.0 mg), Iron (13.3 mg), Zinc (3.5 mg). Muesli is a breakfast cereal based on uncooked rolled oats, fruit, and nuts. It was developed around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital. It