The word cereal is derived from Ceres, the Roman goddess of harvest and agriculture.
A cereal is any grass cultivated (grown) for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Edible grains from other plant families, such as buckwheat (Polygonaceae), quinoa (Amaranthaceae) and chia (Lamiaceae), are referred to as pseudocereals.
In their natural, unprocessed, whole grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by the removal of the bran, and germ, the remaining endosperm is mostly carbohydrate. In some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed countries, cereal consumption is moderate and varied but still substantial.
There are many healthy ways to include a slice of bread in your diet, so if you love bread, keep eating it. But consume it in moderation. Enjoy an open-face sandwich instead of using two slices of bread. And instead of having bread with high-calorie jam and butter in the morning, have a few slices of apple topped with peanut butter.
Bread nutrition varies depending on the type of bread that you choose to eat. Nutrition and health experts recommend that you increase your intake of whole grains, so choosing a whole wheat bread is usually a smart choice.