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While bread and breakfast cereals make up the bulk of whole grain intake worldwide, a potentially substantial portion can come from meals that include whole grain pasta, noodles, pizza, tortillas or couscous, or “intact” grains such as brown rice, quinoa or wheatberries.

A standard dry weight serving of these foods is between 45–70 g, which is around the minimum (48 g) recommended intake of whole grains in the United States, and close to the 75 g/2000 kcal recommended in Denmark and Sweden. Since all cereals – from wheat, rye, barley and rice to pseudocereals such as buckwheat, amaranth and quinoa – can be easily incorporated “intact” into main dishes and salads, this category can contribute to greater diversity of whole grain consumption and enjoyment.

Unlike bread and breakfast cereals, whose whole grain content is hard to ascertain, “main meal” carbohydrates such as brown rice or quinoa are easily identifiable as 100% whole grain. Pasta is generally made from either 0%, 50% or 100% whole grain flour, while noodles can also be made from 100% whole grain flour, though sometimes “whole grain noodles” are made with less than 50% whole grain in order to maintain a similar texture to noodles made with 100% refined grain flour.

Fresh corn/maize is usually included as a vegetable in dietary surveys, although corn/maize is a cereal (and dried corn in the form of popcorn is included as a whole grain cereal). The contribution of fresh corn/maize to whole grain intake is not well established to date, and should be estimated (on a dry‐weight basis) as part of efforts to understand the intake and potential health impact of different cereal species. As for other whole grain foods, reporting on dry or wet weight can make a big difference to estimates of whole grain intake, especially for products such as fresh pasta or noodles, or frozen ready meals.