September is whole grains month and every year the Whole Grains Council celebrates with special events and promotions all month.
 

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

List of whole grains

The following, when consumed in a form including the bran, germ and endosperm, are examples* of generally accepted whole grain foods and flours.

  • Amaranth
  • Barley
  • Buckwheat
  • Corn, including whole cornmeal and popcorn
  • Millet
  • Oats, including oatmeal
  • Quinoa
  • Rice, both brown rice and colored rice
  • Rye
  • Sorghum (also called milo)
  • Teff
  • Triticale
  • Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries
  • Wild rice