Wholegrain

Wholegrains, or foods made from them, contain all the essential parts and naturally-occurring nutrients of the entire grain seed. It the grain has been processed (cracked, crushed, rolled, extruded, cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.

When consumed in a form including the bran, germ and endosperm, the following are generally accepted whole grain foods and flours:

• Amaranth
• Barley
• Buckwheat
• Corn, including cornmeal and popcorn
• Millet
• Oats, including oatmeal
• Quinoa
• Rice, both brown rice and coloured rice
• Rye
• Sorghum
• Triticale
• Wheat, including varieties such as spelt, kamut, durum, and forms such as bulghur and cracked wheat
• Wild rice