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cereal
Sign in to saveAlso known as cereals, cereal crop
thumb|upright=1.35|Harvesting a cereal with a [[combine harvester accompanied by a tractor and trailer.]]
OverviewAI-generated
Cereal is a category of cereal grains. It is associated with the Commons category "Cereals" and the gallery "Cereal". The subject is referenced by 2,228 other encyclopedia articles.
Nutritional data for cereal indicates an energy content of 348 kcal. It contains 4.2 grams of fat, including 0.5 grams of saturated fat. The carbohydrate content is 68 grams, with 1.1 grams of sugars. It provides 4.5 grams of fiber and 8.5 grams of proteins. Salt content is 0.18 grams.
The product count for this category is 3,680. It has a Nutri-Score of b and a Nova classification of 1. The water footprint for cereal is 3,388.
Synthesized by Vinony from 16 facts across 3 sources: Wikidata, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 3,680 products
- Energy
- 348 kcal
- Fat
- 4.2 g
- — of which saturates
- 0.5 g
- Carbohydrates
- 68 g
- — of which sugars
- 1.1 g
- Fibre
- 4.5 g
- Protein
- 8.5 g
- Salt
- 0.18 g
via Open Food Facts · ODbL
~23 min read
Encyclopedic overview
29 sectionsContents
- History
- Origins
- Modern
- Biology
- Cultivation
- Planting
- Growth
- Harvesting
- Preprocessing and storage
- Processing
- Effects on the environment
- Impacts
- Mitigations
- Uses
- Direct consumption
- Flour-based foods
- Alcohol
- Animal feed
- Nutrition
- Whole-grain and processed
- Amino acid balance
- Comparison of major cereals
- Production and trade commodities
- Production
- Trade
- See also
- Notes
- References
- Sources
thumb|upright=1.35|Harvesting a cereal with a [[combine harvester accompanied by a tractor and trailer.]]
thumb|upright=1.35|Cereal grains: (top) [[pearl millet, rice, barley(middle) sorghum, maize, oats(bottom) millet, wheat, rye, triticale ]]
Excerpted from Wikipedia’s “cereal” article, available under the CC BY-SA 4.0 licence.
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