Wild Rice is a whole grain

Definition of Whole Grains: Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed. 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.

The following, when consumed in a form including the bran, germ and endosperm, are examples of generally accepted whole grain foods and flours:

Amaranth Buckwheat Millet Quinoa Rye Teff Wheat Wild Rice

Barley Corn, including whole cornmeal & popcorn Oats, including oatmeal Rice, both brown rice & colored rice Sorghum (also called milo) Triticale

Approved and endorsed by the Whole Grains Council, May 2004.

Whole Grain Benefits

What are the Benefits of Whole Grains?

Consumers are increasingly aware that fruits and vegetables contain disease-fighting phytochemicals and antioxidants, but they do not realize whole grains are often an even better source of these key nutrients. The medical evidence is clear that whole grains reduce risks of heart disease, stroke, cancer, diabetes and obesity.

Dietary Guidelines

How Much Whole Grain is Recommended?

The 2005 Dietary Guidelines for Americans recommends that all adults eat half their grains as whole grains – that's 3 to 5 servings of whole grains.