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An uncooked breakfast cereal that contains a variety of whole grains or grain flakes. The cereal is available in a wide range of combinations and mixtures. Among the grains used are rice, corn, oats, cracked rye, barley, millet, flax, soy and triticale, which provide a coarse texture and earthy taste. Combinations of five or more grains are commonly available. Multigrain cereal is most often cooked and eaten as a hot breakfast cereal, but it is also used as an ingredient for breads and desserts.
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