The U.S. Department of Agriculture's "Dietary Guidelines for Americans" recommends including whole grains in the diet to maintain optimal health. While consumers in the U.S. have access to a wide variety of grains, wheat is the most popular grain product. The popularity of wheat over other grains in part explains why some people believe that "whole wheat" and "whole grain" describe to the same grain product.
Whole Grain
The American Association of Cereal Chemists defines whole grain as the entire grain seed, or kernel, with the bran, germ and endosperm intact. Whole grains provide more nutrients than refined ones. Although the nutrient composition of different grains varies depending on the type, all whole grains provide fiber, B vitamins, minerals, antioxidants and essential fats. A grain's germ and bran contain most of these nutrients. The refining process removes most or all of the bran and the germ, stripping the grain of fiber and nutrients and leaving only the starchy endosperm.
Wheat
Wheat remains a staple grain in the Northern hemisphere and an ingredient in foods that many people eat every day, including bread, pasta, pastries, pizza and most foods made with flour. Refined wheat foods, including white bread and white pasta, don't offer the fiber and nutrients of whole-wheat foods.
Whole Wheat
Because whole wheat retains all the necessary components of a whole grain -- bran, germ and endosperm -- it belongs to the whole grain family. The reverse is not necessarily true: Not all whole grains are wheat. "Whole grain" describes any unrefined grain.
Other Whole Grains
Some cultures use grains other than wheat as their staple foods. For example, rice was the main food source for centuries in parts of Asia. Examples of whole grains besides whole wheat include brown and wild rice; whole kernel corn; whole rye; barley; whole oats; buckwheat; millet; and quinoa.
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