Learn about whole grains

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...
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...
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.
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?

September is Whole Grains Month, worldwide! Celebrate by adding one whole grain to your meals and snacks, every day of the month.

What's new in Whole Grains

In a new study, researchers classified foods as either “whole grain” or “not whole grain” based on different criteria. However, what the study failed to account for is that many foods today exist in a grey area, containing a mixture of whole and refined or enriched grains.
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Kernza® (a relative of wheat) is not the only perennial grain in town. New research shows that perennial rice is ready for commercialization, while efforts to perennialize sorghum hold promise.
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For those who can't eat gluten, the world of grains is still open! And for everyone else, gluten-free diets might cause us to leave out healthy, delicious whole grains...