Cereal products such as bread, pasta and rice are significant energy providers for the body - Leaving Cert Home Economics - Question 2 - 2020

Cereals hold a crucial role in the diet, primarily as sources of energy and essential nutrients.

Protein

Cereals contain low biological value (LBV) proteins, with wheat and rye providing gluten, which is important for growth and repair. However, cereals may lack certain essential amino acids like lysine, threonine, tryptophan, and methionine, making it essential to combine them with other protein sources.

Carbohydrates

They are major sources of carbohydrates, primarily in the form of starch. They provide approximately 60-70% of daily energy intake and are vital for energy production, supporting both physical and mental functions. Whole grains, containing bran, contribute fiber, which aids digestion and lowers the risk of chronic bowel diseases.

Fats

Cereals contain limited fat, primarily polyunsaturated fats rich in essential fatty acids like oleic and linoleic acids. These fats are necessary for maintaining healthy cholesterol levels and overall heart health.

Vitamins

Cereal grains are sources of B vitamins, such as B1 (Thiamin), B2 (Riboflavin), and B3 (Niacin), which are important for metabolic processes. Vitamin E acts as an antioxidant, helping to protect cells from damage.

Minerals

Cereals provide various minerals, including calcium and phosphorus, which are crucial for the maintenance of healthy bones. They also supply iron, which is necessary for oxygen transport in the body.

Water

Cereals contain a small amount of water, playing a role in hydration, although they are predominantly dry foods. It's important to combine their consumption with adequate fluids for optimal hydration.