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It is an herbaceous annual with upright growth habit, cultivated for both its seeds which are used as a grain and its leaves which are used as a vegetable or green. Both leaves and seeds contain protein of an unusually high quality. The grain is milled for flour or popped like popcorn.

Buckwheat is not related to wheat, as it is not a grass. Buckwheat is often called a grain, but it's a seed that is related to sorrel, knotweed, and rhubarb. Buckwheat is referred to as a pseudo cereal because its seeds' culinary use is the same as cereals', owing to their composition of complex carbohydrates.

The grain of barley is used to make medicine. Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. The grains of barley usually range from black to violet, but most of them are of a maize hue.

Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family (Lamiaceae) native to Central America, or of the related Salvia columbariae of the southwestern United States and Mexico. Chia is an excellent source of plant-based omega 3 fatty acid, fibers, and minerals.

Maize also known as corn, is a cereal grain. It has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. It also serves as a basic raw material as an ingredient to thousands of industrial products

Oats is an important Cereal crop as well as fodder crop.They are very popular due to their health benefits. Oatmeal is very famous food. Oats is rich in proteins and fiber. They also help in weight loss, controlling blood pressure and for building strong immune system.

Quinoa is a type of edible seed that comes in various colors including black, red, yellow, and white. It is one of the world’s most popular health foods. Quinoa is gluten free, rich in dietary fiber, B Vitamins, high protein and contains all the 9 amino acids.

Pearl Millet also known as Bajra in Hindi is most widely grown type of millet. It is well adapted to growing areas characterized by drought, low soil fertility, and high temperature. Pearl millet accounts for about 50% of the total global production of millets.

India is the second largest producer of rice after China, with 21% of the global production share. It is the most important food crop of India

Sorghum is a major cereal crop, being grown extensively in tropical and subtropical regions of the world. It is an important food crop for a large section of people in Africa and Asia and the main source of animal fodder and industrial raw material.

Indian wheat is largely a soft/medium hard, medium protein, white bread wheat, somewhat similar to U.S. hard white wheat. Wheat grown in central and western India is typically hard, with high protein and high gluten content.

Cracked wheat or Broken Wheat is made by milling whole raw wheat grain coarsely. Wheat is cleaned and husked and then processed to required size. It is highly nutritious as it does not undergo refining.

Coarse whole wheat flour refers to the wheat flour which is milled to a coarse texture. As compared to normal whole wheat flour, this flour is coarse in texture and earthier in taste.

Finely milled without any bran, refined, and bleached, it closely resembles cake flour. It is used extensively for making fast foods and baked goods.

Semolina is just a type of flour made from durum wheat. Durum is a species of wheat, which is also known by the names of pasta wheat and macaroni wheat. Semolina is the coarse, purified wheat middlings of durum wheat.

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.

Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads. There are two general types of barley flour: coarse and fine.

Rice flour (also rice powder) is a form of flour made from finely milled rice. It is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen.