What are whole grains and whole grain foods?
Release time:
2025-12-22
According to the Chinese Dietary Guidelines (2016) Popular Science Edition, whole grains (WG) refer to grains that have not undergone refined processing, or those that, despite being milled (ground or rolled), retain the complete grain structure including the endosperm, germ, bran, and aleurone layer. Simply put, any grain that retains the outer coarse layer and germ, thus preserving the seed's original nutritional value, is considered a whole grain.
Common whole grains include rice, wheat, corn, barley, oats, rye, black rice, sorghum, highland barley, millet, foxtail millet, millet, buckwheat, and Job's tears. This also encompasses grains that have been ground into flour or flattened/crushed, such as whole wheat flour and rolled oats. White rice and white flour, however, undergo extensive processing that leaves only the endosperm, making them refined grains.
It's important to note that finely processed coarse grains cannot be classified as whole grains. For example, some corn flours on the market are de-husked and de-germed, leaving only the endosperm. These are considered coarse grains, not whole grains.
Regarding whole grain foods, China currently lacks a standardized definition. However, if the original ingredients are 100% whole grains, then foods processed and cooked from them—such as brown rice, oatmeal, corn steamed buns, and millet noodles—qualify as whole grain foods. If a product contains both whole grains and refined grains, the whole grain content must meet a certain percentage threshold to be labeled as a whole grain food. Definitions of whole grain foods vary internationally. For instance, the U.S. Food and Drug Administration (FDA) requires a minimum whole grain content of 51%. Under this standard, only products listing whole grains as the first ingredient on the nutrition label qualify as whole grain foods. Consumers should pay attention to this when making purchasing decisions.
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