What Are Whole Grains?

This is the official definition of whole grains, which was approved and endorsed by the Whole Grains Council in May 2004 is:

Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.

This definition means that 100% of the original kernel, including all of the bran, endosperm, and germ are present.

Here is a list of whole grains directly from the Whole Grains Council:

  • Amaranth
  • Barley
  • Buckwheat
  • Corn, including whole cornmeal and popcorn
  • Millet
  • Oats, including oatmeal
  • Quinoa
  • Rice, both brown rice and colored rice
  • Rye
  • Sorghum (also called milo)
  • Teff
  • Triticale
  • Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries
  • Wild rice

“Definition of Whole Grains.” The Whole Grains Council. Web. 08 Jan. 2014

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