Whole Grain

Whole grain refers to the entire kernel of a grain, which includes the bran, germ, and endosperm. Unlike refined grains, which have the bran and germ removed, whole grains retain all three parts, preserving their natural nutrients. Common whole grains include wheat, oats, rice, corn, barley, and quinoa.

Manufacturers add whole grains to foods primarily to increase their nutritional value, especially fiber, vitamins, and minerals. They also contribute to texture, flavor, and satiety. Whole grains are commonly found in breads, cereals, pasta, crackers, and various snack foods.

Whole grains are not food additives but are considered a food group and a key part of a healthy diet. The Dietary Guidelines for Americans (2025-2030) recommend making at least half of your grain intake whole grains due to their fiber content and other nutrients. Regular consumption of whole grains is associated with various health benefits. There are no specific regulatory evaluations by JECFA or EFSA for 'whole grain' as a single ingredient, as it encompasses a broad category of foods.