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.

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Did you know?

Refining wheat removes half or more of a wide range of vitamins, minerals and other nutrients – including 78% of its fiber.

What's new in Whole Grains

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As the top 10 overall diets of 2019 as ranked by The US News and World report show, no matter which way you spin it whole grains are an important part of a healthful diet
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Allowing refined grains to be credited as though they were whole grains sends mixed signals to foodservice providers and manufacturers about how to formulate and serve whole grain products, and it sends contradictory messages to consumers as well.
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Phytates are bioactive compounds that are found naturally in grains, beans, and other plant foods. Sometimes referred to as “anti-nutrients,” studies show that phytates may actually have health protective effects.