The way to distinguish between raw and cooked cereals: you just need to look at the appearance, raw cereals are generally smaller pieces, and neat; cooked cereals are usually larger pieces, generally a little more crushed than raw cereals.

(The picture above is raw cereal)

Raw cereal is cleaned, hulled, peeled, tempered and softened, rolled and pressed into pieces, cooled and made into cereal, usually a grain of wheat kernel pressed into a piece. Processed cereals are designed to improve the cooking and eating qualities of wheat and improve its digestibility.

(Cooked cereal pictured above)

Cooked cereal, also known as instant ready-to-eat cereal, is moderately peeled wheat kernels that have been subjected to different maturation processes. There are four main processing techniques, including steam ripening and then roll-pressing flakes, puffing spin-cutting flakes, milling, slurry mixing, roller-drying flakes and modulation, granulation ripening and then press flakes. Cooked cereal is instant food, with hot water or hot buttermilk, soy milk, coconut milk or fruit juice can be consumed after brewing.

Expanded Information:

Points to remember when shopping for sold cereal

With so much variety on the shelves, it's important to learn to pick your cereal by interpreting the ingredients and nutritional content.

A closer look at the ingredients of cereals will reveal that they can be broadly categorized into two groups: one with wheat, rice, corn, etc. as the main grains, and the other with oatmeal as the main grain. The nutritional value of the former is generally lower than that of oatmeal, so you should try to choose oatmeal as the raw material of the cereal.

The vast majority of cereal bags are labeled with a nutritional content table, including calories, protein, carbohydrates, fat and fiber and other types of indicators. When choosing a cereal, you should pay special attention to the amount of each type of nutrient contained in each 100 grams of cereal.

Per 100 grams of cereal, the best in the 1400 kJ of calories floating up and down, carbohydrate content should be controlled in 65-70%, soluble dietary fiber is not less than 8%, the protein content should be about 10%. Such oatmeal has less nutritional loss and is more balanced.

Baidu Encyclopedia - Oatmeal