Grains and grain-based foods are a staples in the diets of cultures around the world, and have made an important contribution to daily nutrient requirements since cultivation began around 10,000BC. Their consumption is encouraged in dietary guidelines both in Australia and around the world for the significant contribution these foods make to nutrient intakes.
Cereal grains are high in carbohydrate, low in fat, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. The protein content of wheat is higher, on average, than that of other cereals. In the 1995 National Nutrition Survey, ‘breads and cereals’ were the leading source of fibre, thiamin, magnesium and iron and the second most important source of folate, niacin, zinc and protein in the Australian diet.
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