The role of cereals in providing the diet with macro and micronutrients

Abstract

Food products, which include cereals, play an important role in the organization of the diet of a modern person. The purpose of this work was to assess the role of individual cereals in providing the diet with macro and micronutrients. To achieve this goal, an analysis of scientific articles from open sources using domestic and foreign bibliographic databases was carried out. The search was carried out using the keywords «rye», «wheat», «oats», «diet», «porridge», «pasta and bakery products». Three main cereal crops growing on the European continent — rye, wheat and oats — were selected for the analysis. According to the literature, the content of proteins, fats and carbohydrates, dietary fibers, vitamins and minerals was estimated. A comparison of the composition of three cereals revealed significant differences in both the qualitative and quantitative content of macro and micronutrients in them. The data obtained can be used both in the development of new technologies for the production of products from these cereals, and taken into account in the diets of healthy people and people with various pathologies to cover the deficiency and adjust individual substances.