The main objective of the present study was to determine the physicochemical properties of starches from different cereal cultivars. In this study, 21 different cereal Cultivars were selected to investigate the starch granule morphology and the physicochemical characteristics such as starch content, solubility, swelling, transparency, and thermal characteristic. The results showed that there was no significant difference in the morphology of starch granules among the different cereal cultivars. The amylose, amylopectin, and total starch contents of the 21 portions of cereal ranged from 7.49% to 15.89%, 57.11% to 72.63%, and 67.44% to 81.77%, respectively. The ratio of amylose and amylopectin contents ranged from 11.82% to 25.24%. P1-8 had the highest solubility, XG2 had the highest swelling, and YG had the lowest solubility and swelling. The starting, peak, and termination temperatures were higher for QM gelatinization, whereas the temperature and enthalpy of phase change required for gelatinization of CN0302 were lower. Highlighting the differences in the physicochemical properties of starch from different cereal cultivars should help point toward effective applications of cereal starch in the food industry.