Reitz, Louis P. Formerly, Crops Research Division, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland.
- Food products
- Nutritional value
- Links to Primary Literature
- Additional Readings
Any member of the grass family (Poaceae or Gramineae) that produces edible grains usable as food by humans and livestock. Common cereals include rice, wheat, barley, oats, maize (corn), sorghum, rye, and certain millets. Triticale is a cereal derived from the crossing of wheat and rye and then doubling the number of chromosomes in the hybrid. Occasionally, grains from other grasses [for example, teff (Eragrostis tef); see illustration] are used for food. Cereals are summer or winter annuals. Corn, rice, and wheat are the most important cereals. Today, as in ancient times, cereals provide more food for human consumption than any other crops. See also: Barley; Corn; Cyperales; Domestication (anthropology); Grain crops; Grass crops; Millet; Oats; Poales; Rice; Rye; Sorghum; Triticale; Wheat
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