Based on only 400 million urban population and 100 million urban households, if each household consumes 0.5kg of breakfast cereals per month, the annual consumption is 600 million kg, and the annual consumption is about 3 billion yuan. If this number is calculated based on national per capita consumption, it is only 1/20 of the United States. By 2010, if my country's per capita breakfast cereal consumption is 1/6 that of the United States, China's breakfast cereal market consumption will reach 10 billion yuan.

Main raw materials and nutritional components of breakfast cereals

(1) Wheat

Wheat is an important food crop for human life. About half of the world's population eats wheat. There are about 273 varieties of wheat in the world. my country is the country that produces the most wheat in the world, and its annual output accounts for about 15% of the world's total output. Wheat usually contains 70% carbohydrates, 9% to 14% protein, 2% fat, 1.8% minerals and 12% dietary fiber; wheat seeds contain 81% to 84% endosperm, 6% to 7% aleurone layer, 7% ~8% epidermis and 3% germ.

Wheat germ contains 30% protein, 10% fat, and a considerable amount of sugar. It contains more than 60% of the total wheat content of vitamin B1, 20% to 25% of vitamin B2 and vitamin B6. The germ is rich in VE, linoleic acid, Inositol, choline, niacin, folic acid, lecithin, etc. account for about 10% to 20% of the total mineral content of wheat. Very important minerals, such as iron, calcium, phosphorus, etc., are present in the germ. The aleurone layer is located in the outer layer of the endosperm and is a single-cell structure. It contains more than 80% of the total wheat content of niacin, 5% of protein, 30% of wheat lysine content and 60% of wheat mineral content.

(2) Oats

Nutrition and health care are the basic dietary requirements of contemporary people. Oats, as the best complete nutritional food among cereals, can exactly meet these two needs. Robert, a famous American cereal scientist, pointed out at the Second International Oatmeal Conference: "Compared with other cereals, oats have anti-lipid components, highly water-soluble colloids, and nutritionally balanced proteins. They are of great value in improving human health."

The protein, fat, and dietary fiber contents in oats are higher than those of other cereal crops. The protein content of oats is 13% to 25%, the fat content is 6% to 8%, the carbohydrate content is 62% to 68%, and the dietary fiber content is 3% to 5%. Oat vitamin B1, vitamin B2, VE, iron, The calcium content is also higher than that of other cereal crops. Oats contain a large amount of oat gum, which is a good blood-lipid-lowering substance.

(3) Buckwheat

Buckwheat is an important natural green cereal that is both medicinal and edible. What makes it different from other cereals is that it is rich in bioactive flavonoids. Buckwheat is rich in nutrients, with higher protein, fat, vitamin, and trace element content than rice, wheat and other bulk grains. It also contains chlorophyll and rutin (vitamin P) that are not found in other cereal grains. The intrinsic quality of buckwheat protein is excellent. It is rich in eight kinds of amino acids necessary for the human body. The content of arginine, tryptophan, lysine and histidine is high, especially lysine, the most limiting amino acid in cereals commonly consumed by Chinese residents. Acid is abundant in buckwheat.

The fat content in buckwheat is about 3%, and it is rich in unsaturated fatty acids, of which oleic acid and linoleic acid are the most abundant.

Accounting for about 80% of total fatty acids. At the same time, buckwheat is also very rich in minerals. The contents of potassium, magnesium, copper, chromium, zinc, calcium, and manganese are much higher than those of cereal crops. It also contains trace elements such as boron, iodine, cobalt, and selenium.

(4) Corn

Regarding the nutritional value of corn, some nutritionists and cereal chemists in Europe, the United States, the former Soviet Union and other countries have been conducting research since the beginning of the last century. Corn not only has high nutritional value and good safety, but also can reduce body weight and prevent cardiomyopathy. Health effects. Corn embryo has high nutritional value and contains many health-care functional factors, such as dietary fiber, carotene, VA, VE, zinc, selenium, etc.

Breakfast cereal benefits

Rich in fiber, prevents bowel cancer. One important reason to eat grains is to get fiber. Two slices of brown bread can get 5.8 grams of fiber, while the same weight of white bread can only get 1.9 grams of fiber. Eating enough fiber can help control blood sugar, lower LDL and reduce the risk of bowel cancer.

Lower cholesterol and protect the heart. Not only do grains prevent the body from absorbing cholesterol, they can also lower triglycerides, both of which are important contributors to heart disease.

Weight control. In a study that followed more than 12 years, middle-aged men and women who ate nutritious meals high in fiber were on average 3 pounds lighter than those who ate refined grains.

Full of energy. Grains contain resistant starch, which is not easily digested and burns more fat and hormones, making you feel more energetic. Oatmeal and brown rice are both great sources of resistant starch.

Regulate blood sugar. Compared with refined grains, grains can help control sudden rises and falls in blood sugar. One study showed that women who rarely ate grains had a 30% lower risk of developing diabetes than women who ate two to three servings of whole grains a day.

Reduce asthma risk. Eating more grains can prevent asthma and allergies. Studies have found that children who eat oats as babies are less likely to develop asthma or allergic rhinitis than those who wait until age 5.

Reduce the risk of cancer. Data confirm that grain consumption reduces the risk of certain cancers, such as colorectal, breast and pancreatic cancer.

Protect teeth and gums. Research shows that people who consume a lot of whole grains have a 23% lower risk of gum disease than those who stay away from grains.

Helps live longer. The study found that women who ate 4 to 7 meals of whole grains per week had a 31% lower risk of premature death than women who ate very few grains.