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?

The Whole Grain Stamp is now being used in 58 countries, helping people around the world to find whole grain products.

What's new in Whole Grains

Real Bread Outreach in Haiti
Give a man bread, and you feed him for a day. Teach a man to bake bread, and you feed him for a lifetime. Or at least that’s the way that Sue Becker is interpreting the age-old adage.
A spoonful of farro salad
As the summer solstice brightly hovers on the horizon, we’d like to highlight a summer favorite of ours – grain bowl salads.
Brown Rice Poke Bowl with veggies and shrimp
Plant-forward. Veg-centric. Plant-focused. These terms are making a splash in foodie lingo as an increasing number of innovative chefs and restauranteurs embrace meals using more whole grains, vegetables and legumes, and less meat.