Cereal caloric intake

Many natural foods provide adequate amounts of this vitamin. The germ of cereals, brans, egg yolks, yeast extracts, peas, beans, and nuts usually provide enough thiamine to satisfy adult requirements. The requirement for thiamine is related directly to caloric intake. 0.2 to 0.3 mg/I.OOO calo-iie.s. It is not economically practical to isolate the crystalline vitamin from natural sources on a commercial scale, so commercially available thiamine is prepared synthetically. 

Wheat is still considered the queen of cereals because of its versatility to produce a wide array of leavened foods. This is possible due to its unique gluten properties. Wheat is the cereal that contributes the most in terms of human caloric intake. About 47% of wheat is produced in China, India, the United States, and Russia (FAO 2009). The United States, Canada, Australia, and Argentina have important export markets throughout the Americas, Europe, and Asia. Wheat is produced in large quantities in the Northern Winter Region of China, in India, Russia, Pakistan, Tuikey, and Kazakhstan—areas that use most of the milled flour domestically. 

FIGURE 1.12 Comparison of cereals with different types of food sources in terms of per capita food, caloric, and protein intake. (From FAO (Food Agriculture Organization). 2009. Statistical Database. Rome, Italy. Electronic page http //faostat.fao.org)... 

FIGURE 1.13 Per capita food, caloric, and protein intake of the different types of cereals.35... 

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