MSU Extension Agricultural Literacy

Grain Label Claims

Whole grains must include the entire grain seed - bran, germ, and endosperm. When whole grains are cracked, crushed, rolled, extruded, and/or cooked, they still contain naturally occurring nutrients found in the original intact grain.

Examples of Whole Grains

• Barley
• Corn/cornmeal/popcorn
• Millet
• Oats (Including oatmeal)
• Brown or colored rice
• Wild rice
• Barley
• Corn/cornmeal/popcorn
• Millet
• Oats (Including oatmeal)
• Brown or colored rice
• Wild rice

Label Claims

• 100% whole grain
• Product contains no refined flour
• Whole grain
• At least 51% whole grain by total weight
• Good source of whole grain
• 15% to 25% whole grain
• Made with whole grains
• May contain a little or a lot of whole grains
• Multigrain
• A mixture of grains, possibly all or mostly refined grains
• Refined
• Processed grain containing just the endosperm. During processing, some nutrients such as fiber are removed
• Refining creates a finer texture and extends the shelf life of the product
• Examples: white rice, all purpose flour, couscous, pearled barley

Pseudo-cereal

• Plants that produce seeds or fruits that are consumed and used as grains
• Sometimes called pseudo-grains
• Often used as a gluten-free substitute for grains
• Typically high in protein
• Examples: quinoa, buckwheat, chia, amaranth

Health Claims

• Good source of fiber - Products containing 2.5 grams or more per serving
• Enriched - Some of the nutrients that were removed during processing are added back into the product
• Gluten free - Food containing less than 20 parts per million of gluten
• Fortified - Adding nutrients that are not naturally present in a product (example- folic acid and iron)

Shopping Smart

• Always check the ingredients list for whole grains
• Do not rely solely on packaging or product color to identify whole grains
• The Whole Grain Council Stamp is a visual marker used to inform consumers about the amount of whole grain in a product