Cereals are plants that belong to the monocot Gramineae family. They include: common wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), maize (Zea mays L.), oats (Avena sativa L.), rye (Secale cereale L.), rice (Oryza sativa L.), barley (Hordeum vulgare L.), sorghum (Sorghum bicolor L. Moench), pearl millet (Pennisetum glaucum L.), finger millet (Eleusine coracana L.), teff (Eragrostis tef), and triticale (x Triticosecale Wittmack). Pseudo-cereals such as quinoa (Chenopodium quinoa Willd), amaranth (Amaranthus sp.), buckwheat (Fagopyrum esculentum Moench), and chia (Salvia hispanica L.) do not belong to the Gramineae family. However, due to their nutrient-rich, gluten-free properties,¹  they can be used in a similar manner to cereal grains. Cereals are essential components of human nutrition on a daily basis. They can be converted into functional ingredients and used to create novel foods with potential health benefits.