Learn about whole grains

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All grains start life as whole grains . In their natural state growing in the fields, whole grains are the entire seed of a plant. This seed (also called a “kernel”) is made up of three edible parts – the bran, the germ, and the endosperm – protected by an inedible husk that protects the kernel from...
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Check out our “Encyclopedia of Whole Grains” to get a quick overview of all the different grains you could sample, and a few interesting facts about each one. Then dive deeper if you want more...
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Most people find whole grains are a delicious way to improve their health, and they enjoy the pleasures of choosing among all the different whole grains. However, the millions of people who can’t properly digest gluten must choose their grains carefully. Luckily for them, most grains are gluten free.
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Consumers searching the grocery aisles for authentic whole grain foods now have an effective “search tool” – the Whole Grain Stamp. Making it easy for shoppers to spot whole grain foods helps close the Whole Grains Gap and promotes a goal long sought by nutrition and medical experts. That’s why the...
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Studies show that eating whole grains instead of refined grains lowers the risk of many chronic diseases. While benefits are greatest with at least 3 servings daily, some studies show reduced risks from as little as one serving daily. The message: every whole grain in your diet helps!

Our mission

The Whole Grains Council helps consumers find whole grain foods and understand their health benefits; helps manufacturers and restaurants create delicious whole grain foods; and helps the media write accurate, compelling stories about whole grains.

Learn more about us

Did you know?

70% of Americans say they’re trying to eat more whole grains, according to IFIC’s 2015 Food & Health Survey.

What's new in Whole Grains

Plate of Injera with stews and sauces
No longer breaking news, sourdough baking has been on the rise for months now, and hopefully is here to stay! The WGC is chiming in to remind you that the world of sourdough isn’t just limited to the fresh, crunchy European-style loaves we are used to seeing on social media and baking blogs...
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In this blog we’re going to explore the wonderful world of whole wheat, highlighting both modern and ancient wheat berries (like farro), as well as quicker-cooking ground or cracked wheats (like bulgur).
Two pieces of whole grain toast with tomatoes and avocados
While several organizations, like the WGC, have been promoting whole grains for years, it's exciting to see a new wave of whole grain initiatives getting started in the UK, Indonesia, East Africa, and other regions...