Cereals are any grass grown for the edible components of its grain, composed of endosperm, germ, and bran. A grain used for food. A plant (such as a grass) that produces starchy grains suitable for food. Prepared food made from cereals (such as oatmeal or cornflakes). Consuming cereals benefits us as it helps improve energy, the carbohydrate content helps to obtain the important benefits of cereals such as, helps reduce constipation and diverticulosis, it is a low-fat and nutrient-rich food that provides the body essential elements vitamins and minerals such as iron, B vitamins and zinc. Regular consumption of grains rich in soluble fiber, such as oats (containing beta-glucans) and psyllium, has been found to significantly reduce the amount of cholesterol in the blood. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay The parts of a grain contain endosperm; the food reserve of the grain constitutes approximately 82% of the total weight of the grain. It mainly contains complex carbohydrates (starch), low biological value proteins and small amounts of B vitamins and dietary fibre. Another part is the Bran; the outer layer of the grain contains 15% of the total weight of the grain, it mainly contains dietary fiber which is mostly insoluble. It also contains small amounts of low biological value proteins, essential fatty acids and B vitamins and iron. Finally the last part is the Germ; also called embryo, which contains 3% of the weight of the grain, contains mainly essential fatty acids, small quantities of proteins with low biological value, group B vitamins and vitamin E and minerals such as iron, phosphorus, potassium, zinc and calcium . Cereal processing involves the removal of the bran and germ from the grains, the presence of fat in the bran and germ can cause cereals to go rancid easily, white rice and white wheat are examples of cereals that have their bran and germ removed . The vitamins, minerals and dietary fiber present in the bran and germ are lost and complex carbohydrates and proteins remain. These grains are known as refined foods due to the loss of nutrients. Processed cereals that still have the bran and germ intact are called whole foods. These types of grains do not lose much of their nutrients during processing; they go rancid very easily due to the presence of fat in the bran and germs. Examples of processed grains are brown rice, whole wheat, and oats. It will also be light brown in color, chewy in texture and have a nutty flavor and can be finely ground to produce wholemeal flour. Additionally, whole wheat flour can be used to make a variety of highly nutritious food products such as cookies, cakes and breads. The types of cereals are wheat, rice, corn, oats and barley. Wheat contains all-purpose flour, durum wheat flour, wholemeal/wholemeal flour, hard; strong flour (bread flour) and finally soft; weak flour (cake flour). Rice contains glutinous rice (short grain), unpolished rice (long grain), polished rice (long grain). The uses of these cereals are: Wheat; used to prepare biscuits, cakes and pastries, pasta such as macaroni, bread and muffins. Rice; used to prepare ravioli and sushi, single dishes and rice-based products such as vermicelli and rice noodles. Corn; it can be eaten whole as corn on the cob, it can be roughly chopped to make tortillas, chips, breads and muffins, and cornstarch can be used to thicken soups, sauces and gravies. Oats; can be used to prepare oat porridge,granola bars and oat bars. Barley can be used to prepare barley-based drinks, soups, typical desserts, beer and whisky. We can choose cereals by checking the expiry date of the cereal product so that it is valid for consumption, checking if there are no weevils or tiny worms and avoiding purchasing cereal-based products that have dusty residues. Versatile refers to something that is changeable and also means that something is capable or adapted to easily transform from one another that has the capacity for other uses such as having different uses or serving many functions: "The most versatile of vegetables is the tomato " (Craig Claiborne) and also means variable or inconstant; changing. Cereals are versatile as they are used to make sweet treats and delicious desserts, like these Valentine's Day treats made from Rice Krispies cereal, some cereals also make a great snack like granola cereal sprinkled on yogurt. Furthermore, more than half of the vitamins B1, B2, B3, folic acid, calcium, phosphorus, zinc, copper, iron and fiber are removed in the grinding and sieving process. Products such as white bread, noodles, pasta, rolls, biscuits and biscuits are produced with such flour. The grain can be germinated and dried creating malt for the production of beer or high alcohol spirits, crushed or cracked, hulled into groats. Using grain products to make a meal that is different from what it was originally used for. For example, using oat flakes for the batter of a fried chicken. The benefits of versatility in food are such that we get energy from the food we eat through the nutrients of the different ingredients of the food, so that we can achieve a balanced diet thanks to which our body and also our organism gets all the essential nutrients in the right proportions. It will also be possible to get essential vitamins, minerals from the versatile food compared to the original food, which is not versatile, and we will be able to enjoy a completely new taste compared to the original taste by consuming versatile and nutritious foods that we can get healthier and happier. As our bodies and minds benefit from such nutritional value and energy. It's also an easy way to incorporate added nutritional value into your everyday dishes. Eating versatile foods that contain carbohydrates in large quantities, preferably 100% whole grains, along with protein-rich foods, can increase the amount of tryptophan in the brain. Tryptophan is then converted into serotonin, also known as the “feel-good” hormone. This allows us to feel comfortable and even feel good after consuming these meals, which allows us to do better work in our daily lives. Fiber is one of the main reasons to eat whole grains because it can help control blood sugar. Versatile foods may seem more appetizing because they contain different ingredients and the color may vary. Examples of versatile grain-based foods for seniors are eggs because we can scramble or fry them as the main protein for breakfast or even boil and use them which is a very versatile way of cooking and can be used in many other meals as well. We can boil it hard or boil it using the boiling method as well. Whole grains are also another example of versatile grain foods for older adults because they can be found in breads, rice and cereal products, breakfast cereals, and oat-based meals, which are incredibly versatile. They can also be used for different meals such as pasta, oats, bread, cakes, biscuits. Finally, oats is another example because its delicate flavor and,.