The Nutrients in Foods are B Vitamins, Calcium, Breads, Cholesterol, Fat, Fiber, Folic Acid, Incomplete Proteins, Iron, Niacin, Protein, Riboflavin, Saturated Fats, Sodium, Thiamine,Unsaturated Fats, Vitamin A and Vitamin C. The three different kinds of carbohydrates are starch, sugar, and fiber. Starch is from chains of small sugars. When the chains are broken down during digestion, you get energy. You get four calories from each gram of starch or sugar broken down. Fiber do not break down during digestion and thus give mass not energy. Cereals, pasta, potatoes, bananas and corn are good sources of starch. They give energy daily and the starchy foods give you important vitamins and minerals also.
Maize, wheat and rice, between them, accounted for 87% of all grain production, worldwide, and 43% of all food calories in 2003
Maize A staple food of peoples in North America, South America, and Africa
Rice The primary cereal of tropical regions
Wheat The primary cereals of temperate regions
Barley Grown for malting and livestock on land too poor or too cold for wheat
Sorghum Important staple food in Asia and Africa, popular worldwide for livestock
Millets Similar but distinct cereals forming important staple food in Asia and Africa.
Oats Formerly the staple food of Scotland and popular in cereals
Rye Important in cold climates
Triticale Hybrid of wheat and rye, grown similarly to rye
Cereals grains supply most of their food energy as starch. Cereals are the main source of energy providing about 350 kcal per 100 grams. Cereal proteins are relatively much poorer in nutritive quality, having less of essential amino acid lysine. The proteins of maize are particularly poor, being deficient in lysine and tryptophan (a precursor of niacin). Rice proteins are richer in lysine than other common cereal proteins and for this reason, rice protein is considered to be of better quality. Rice is a good source of B group vitamins, especially thiamine. It is devoid of vitamins A, D, C and is a poor source of calcium and iron.