Cerealine
Cerealine is a food product that was first produced in the United States during the late 19th century. It is a type of cereal product that is made from corn. Cerealine is often used as an ingredient in various dishes, including soups and puddings.
History[edit | edit source]
Cerealine was first produced in 1889 by the Cerealine Manufacturing Company in Columbus, Indiana. The product was made by a process of cooking, drying, and cracking corn. It was marketed as a health food and was sold in a distinctive yellow package.
Uses[edit | edit source]
Cerealine is often used as a thickening agent in soups and stews. It can also be used to make a type of pudding. In addition, it can be eaten as a breakfast cereal with milk and sugar.
Nutritional Value[edit | edit source]
Cerealine is a good source of dietary fiber and provides a moderate amount of protein. It is low in fat and contains no cholesterol. However, like other corn products, it is not a complete protein and should be eaten in combination with other foods to provide all the essential amino acids.
See Also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD
