Whole Grains from A to Z
The following grains, when eaten in a form that includes the bran, germ and endosperm, are examples of generally accepted whole grain foods and flours.
- Amaranth (Amaranthus cruentus)
- Barley (Hordeum vulgare)
- Buckwheat (Fagopyrum esculentum)
- Bulgur (Triticum ssp.)
- Corn (Zea mays mays)
- Einkorn (Triticum monococcum L)
- Farro / Emmer (Triticum turgidum dicoccum)
- Fonio (see Millet)
- Freekeh (Triticum turgidum var. durum)
- Kamut® Khorasan Grain (triticum turgidum turanicum)
- Kañiwa (Chenopodium pallidicaule)
- Millet (Panicum miliaceum, Pennisetum Glaucum, Setaria italica, eleusine coracana, digitaria exilis)
- Oats (Avena sativa)
- Quinoa (Chenopodium quinoa)
- Rice (Oryza sativa)
- Rye (Secale cereale)
- Sorghum / Milo (Sorghum spp.)
- Spelt (Triticum aestivum spelta)
- Teff (Eragrostis tef)
- Triticale (x triticosecale rimpaui)
- Wheat (Triticum aestivum; Triticum turgidum)
- Wild Rice (Zizania spp.)
