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Whole grain was defined by AACC International (1999): “Whole grain shall consist of the intact, ground, cracked or flaked caryopsis whose principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportion as they exist in the intact caryopsis.” From this, it is clear that inclusion or non‐inclusion of grains in this definition is not based on the dietary fibre contents. Pseudocereals (buckwheat, amaranth and quinoa), on the other hand, are included since they are considered to have similar macronutrient composition as whole grain cereals and they are also eaten in similar ways.

The AACC International definition of whole grain was adopted by the US Food and Drug Administration in the document “Whole Grain Label Statements” in 2006, to provide guidance for the industry (Anon. 2006). The American Whole Grain Council (2004) defines whole grain in a similar way to AACC International, using the following wording: “Whole grains or foods made from them contain all the essential parts and naturally‐occurring nutrients of the entire grain seed in their original proportions. 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.”

This definition includes the following cereals and pseudocereals (and forms of these): 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 wheat berries and wild rice. It also includes more unusual cereals belonging to the grass family such as canary seed, Job’s tears, montana, and fonio when consumed with all of their bran, germ and endosperm.