Cereals grains are widely spread throughout the world, and the origins of man-grown types are to be found in different regions of the planet. The autumn-winter Cereals come from the Fertile Crescent and then have spread in all temperate areas, until the Polar Circle. Rice and Buckwheat originally appeared in the East – on the slopes of the Himalayan chain – while Sorghum, Millet and Teff are native to Africa.
Maize, Quinoa and Amaranth are born spontaneously in the Andean regions of South America and Central America.
Cereals are low in sugar, rich in starch and have high fibre content. This particular composition results in a low glycaemic index and a high satiety index, reason for which cereals are ideal in low-calorie diets.
Also, they are a perfect choice to regulate digestive and assimilate processes since fibre reduces the absorption of sugars and fats and promotes the regular activity of the intestine.
More nutritional properties of cereals are the presence of antioxidants such as selenium, B vitamins, C, E, K and essential minerals such as zinc, calcium, silicon, iron, manganese, copper, calcium, potassium and magnesium. Gluten is the protein that characterises autumn-winter cereals but is also an allergen to which people have been becoming more and more sensitive. Gluten-free grains are more digestible than the traditional ones, thus representing an excellent option for both those who are intolerant and those who are not.
