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Any member of the grass family (Gramineae) which produces edible grains usable as food by humans and animals.
They are very important as food because they are rich in starch, from which, by grinding, flour is obtained, for the production of bread, pasta, polenta and other starch products.
Among the cereals are oats, maize (corn), rice, buckwheat (family Polygonaceae), wheat, rye, barley, panic (grass family), sorghum and millet.
Today, as in ancient times, cereals provide more food for human consumption than any other crops. Cereal grains have many natural advantages as foods. They are nutritious. One kind or another can be grown almost anywhere on earth. They are readily processed to give highly refined raw foods.
All cereal grains have high energy value, mainly from the starch fraction but also from the fat and protein. In general, the cere¬als are low in protein content, although oats and certain millets are exceptions.