Wholegrain foods

Wholegrain foods are built from whole, unrefined grains or wholegrain ingredients — kernels that keep every edible part: germ, endosperm, and bran. With nothing stripped away they retain the nutrients, fibre, and phytochemicals that refining removes, while staying low in fat and free of cholesterol. The category covers wholemeal breads and pastas, some breakfast cereals, and brown rice, and regular consumption is linked with better digestive health and lower risk of chronic disease. Labelling rules for the word wholegrain differ by country, and the trade-offs are real: denser texture and a shorter shelf life than refined equivalents.