In 1822, Dr. William Beaumont studied human digestion as it happened, through a hole in the side and stomach of a patient who had been shot. The hole did not heal, allowing Dr. Beaumont to study, but also allowing food and drink to ooze out if it was not covered up. .. More >>
Benefits of Cereals
High Mineral Content
In cereals, around 95% of minerals are the sulphates and phosphates of magnesium, potassium and calcium. A good amount of phosphorous in cereals is present, called phytin. The phylates present in the cereals considerably reduce the activity of iron absorption. The unrefined cereals have more phytates as compared to refined cereals. After the cereals germinate, phytates diminish due to the breakdown of enzymes, and then the iron content is enhanced. This is the reason why malted flours of cereals are said to have more nutritional value than raw flour. Zinc, copper and manganese are also present in cereals in very small quantities. Cereals hardly have and calcium and iron, but ragi is an exception to this. Amongst cereals, rice is the poorest source of iron and calcium. Ragi, millets, jowar and bajra have high amounts of minerals and fiber.