What kinds of grains qualify as WHOLE grains?
A. All grains start out as whole grains. If, after processing, they retain all three parts of the original grain — the germ, the bran and the endosperm — in their original proportions, they still qualify as whole grains. More… All of the following qualify, when all of their bran, germ and endosperm are used: Amaranth, Barley, Brown and Colored Rice, Buckwheat, Bulgur, Corn and Whole Cornmeal, Emmer, Farro, Kamut® grain, Millet, Oatmeal and Whole Oats, Popcorn, Quinoa, Sorghum, Spelt, Teff, Triticale, Whole Rye, Whole or Cracked Wheat, Wheatberries, and Wild Rice. More…
A. All grains start out as whole grains. If, after processing, they retain all three parts of the original grain — the germ, the bran and the endosperm — in their original proportions, they still qualify as whole grains. More… Look for a wide variety of delicious whole grains including: Amaranth, Barley, Brown and Colored Rice, Buckwheat, Bulgur, Corn and Whole Cornmeal, Emmer, Farro, Kamut® grain, Millet, Oatmeal and Whole Oats, Popcorn, Quinoa, Sorghum, Spelt, Teff, Triticale, Whole Rye, Whole or Cracked Wheat, Wheatberries, and Wild Rice. More…
