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Grains. At the head of plant foods are cereals, which constitute the main food of the population of most countries. Widespread grains are wheat, rye, rice, barley, oats, millet, corn, buckwheat. These crops provide the bulk of protein and carbohydrates, as well as B vitamins and mineral salts. However, the biological value is in first place rice as its digestibility of protein is 95% protein and wheat 87%. Rye on the biological value is close to the rice, and in some aspects even surpasses it. Thus, if the predominant food rice leads to a deficiency of vitamin B, then the rye diet was not observed. In third place on the protein content of oats is. The biological value of it is close to the rice. Consumption of oat yields acidic products of metabolism, which brings it on this indicator to the products of animal origin: meat, eggs, and not to milk and dairy products. However, these differences are significant variations depending on variety, soil, climate and other farming conditions. Large changes in the biological value of grain is making way to handle it. So, depending on the type of flour milling are with different output. Yield less than the whiter flour and bread taste better, but its value is lower because the bran is lost many nutrients, including protein and vitamins. However, in the grain, as in many other plant foods, contain not only useful but also harmful substances, including antiferment that suppress digestion, allergens that cause allergic diseases, as well as phytic acid, which binds metal ions and makes them less available for absorption by the body. Therefore, consumption of cereals in the form of half-baked cheese or without adequate primary and the heat treatment can lead to negative consequences, including allergies. This is especially observed in areas where consume a lot of corn. Mixtures of different crops are more useful than some of their views. With the proper combination of different cereals and bread can increase the biological value of food.