The most familiar grains used for making the category of cereals include rice, maize, corn, ragi, bajra, wheat, barley, sorghum, Italian millets and oats. Here we discuss about some of the most widely used cereal varieties.
Brown Rice: Brown rice is another variety of rice that is rich in the vitamin B group, particularly thiamine, riboflavin, niacin and minerals like iron, potassium, phosphorous and magnesium.
Barley: This cereal is popular and highly nutritious one that is usually grown for malting; livestock also thrives on it in lands that are not capable of growing wheat due to financial or climatic conditions. Read more
Triticale: These are manually made crops that are crossbreeds of wheat and rye. Initially, it was harvested in Sweden and Scotland only, but FAO recently declared that in 2009, triticale was harvested by almost 29 countries across the world.
Fonio: It is a popular crop grown in western Africa and some remote areas of India. It grows easily in semi-arid regions with poor soil quality and in a short period of only six to eight weeks. Fonio is used in bread, porridge and beer.