ABSTRACT
Whole grains are cereal and pseudocereal grains that contain the germ, endosperm, and bran fractions, in contrast to rened grains, which retain only the endosperm. Therefore, the whole-grain concept does not include leguminous seeds, nuts, and seeds. Common whole grains include wheat, maize, oat, brown (medium and long grain) and wild rice, barley-hulled and dehulled (not pearled), spelt (an ancient species of wheat), emmer (awned wheat), einkorn (diploid species of hulled wheat), kamut (Khorasan wheat cultivar), rye, millet, triticale, teff, and sprouted grains as cereals, but also quinoa, amaranth, and buckwheat as pseudocereals. Common whole-grain products include wholewheat our, triticale our, faro, teff our, rye our (dark, medium, and light), whole-grain breads (e.g., dark, brown, whole meal, and rye bread), whole-wheat pasta, rolled oats, oat groats, wholegrain breakfast cereals (e.g., muesli), popcorn, cooked porridges (oatmeal or whole wheat), wheat germ, brown rice, bran, cooked grains (e.g., wheat, millet, and roasted buckwheat), and other grainbased foods such as bulgur and couscous (Cleveland et al. 2000).
