Cereal is any cultivated grass with an edible component, i.e., the grain. They are grown in large quantities due to their small size and ability to provide sufficient energy for humans and animals. Some edible grains belong to other families, typically non-grasses, and are named pseudocereals.¹  Some examples are buckwheat, quinoa, and chia. Alongside provision of energy, cereals are a great source of nutrition. Most of the provided nutrition is carbohydrates, but they also provide proteins, some fats and oils, and vitamins and minerals. Although not all countries consume grain in its primary form, it is a staple food in refined and processed forms; for example, wheat is consumed as chapattis in India and other forms of bread in numerous western countries. A similar trend is marked in the case of other cereals as well, as, different varieties of rice with different colours are available in various regions, but not all are abundantly consumed.