Preparation for base of cereals

Cereals contain generally 8 to 15 % of proteins. These contain eight essential said amino acids, but some are present in small quantity, limitants amino acids; the lysine especially is deficient. We thus consider these proteins as incomplete. Cereals contain relatively few fats, mainly concentrated in the germ and especially consisted of polyunsaturated fatty acids.
Of vegetable origin, cereal lack cholesterol. They are very rich in carbohydrates (usually from 60 to 80 %) consisted mainly of starch. Cereals also contain minerals; the most important are the iron, the phosphor, the magnesium and the zinc; they are rich in vitamins of the complex B (niacine, thiamine and riboflavine) and in folic acid.