What is a Whole Grain?
Whole grains contain all three parts of the kernel. Refining normally removes the bran and the germ, leaving only the endosperm. Without the bran and germ, about 25% of a grain’s protein is lost, along with at least seventeen key nutrients. Processors add back some vitamins and minerals to enrich refined grains, so refined products still contribute valuable nutrients. But whole grains are healthier, providing more protein, more fiber and many important vitamins and minerals. Whole grains may be eaten whole, cracked, split or ground. They can be milled into flour or used to make breads, cereals and other processed foods. If a food label states that the package contains whole grain, the “whole grain” part of the food inside the package is required to have virtually the same proportions of bran, germ, and endosperm as the harvested kernel does before it is processed.
The FDA opened a two-month comment period on it, but officials said they did not know when, or if, the change would go into effect.The definition says a whole grain must retain its basic structure. It applies to corn, rice, oats and wheat and lesser-known cereal grains, such as bulgur, millet and sorghum. It does not include soybeans, chickpeas, sunflower seeds and other legumes or oilseeds.The tricky part is what’s done to the grain during processing. If it’s intact, ground, cracked or flaked, it still is a whole grain. Rolled or “quick” oats are still whole grains. Popcorn is a whole grain. Pearled barley is not a whole grain; too much of its bran layer has been removed.In addition, pizza or bagels labeled as “whole grain” or “whole wheat” ought to have dough made entirely from whole wheat or whole grain flour, the FDA said.
