Cereals belong to the consonant class, in the order of the Plewowców, grass families. Wheat, rye, Barley and oats belong to the subfamilies of barley, corn, millet, Sorgo and some others to the subfamilies of the piglets, rice to the subfamily rice. Due to the similar chemical composition and similar use, The cereals also include buckwheat, which belongs to the class of dicotyled with knotweed families. For our purposes, three -granated nuts - we will call buckwheat fruit and we discuss them so.
Three basic elements can be distinguished in grain grain, namely: embryo, Bielmo and the cover.
The embryo is at the base of the grain (except buckwheat), it has a spindle shape (in buckwheat, the shape of the letter s). The embryos of individual cereals differ in size and constitute different percentage of grain weight from around 3% for wheat, to around 8,5% for corn. The grain embryo focuses in the most condensed form many different nutrients, including fat, Protein and minerals and vitamins.
BielMo is the largest part of the grain mass. For wheat and rye, BielMo accounts for 80-82% grain weight, corn 72-75%, Oat 50-52%, buckwheat 60-65%. A layer of aleuron cells and middle white is distinguished in Bielma, Briefly called BielM. Except barley grain, The aleuron layer is made of one layer of cells. Barley has 2-4 layers of aleuron cells.