Linked from

The 11 pages that link to Whole grain, each with the reason it gives.

• Dietary fiberRelated: Whole grains are a major dietary source of fiber alongside legumes, fruits, and vegetables.

• Wheat flourNarrower topic: This broader standard distinguishes whole-kernel flour from refined wheat flour.

• Mediterranean dietRelated: Whole-grain breads and cereals supply staple carbohydrates in many Mediterranean food traditions.

• Plant-based dietRelated: Whole grains provide staple foods and nutrients often emphasized in this eating pattern.

• CerealCompared with: Whole-grain foods retain all three parts of the cereal kernel.

• ThiamineRelated: The bran and germ contain thiamine, though milling can remove much of it.

• CornmealRelated: Whole-grain cornmeal retains the kernel’s bran and germ, unlike degerminated meal.

• BulgurRelated: Bulgur keeps the kernel’s bran and germ rather than being refined like white flour.

• Breakfast cerealCompared with: Cereal labels often distinguish whole-grain products from cereals made with refined grains.

• EmmerRelated: Emmer kernels can be eaten whole after the inedible husks are removed.

• FonioRelated: Less-refined fonio retains more of the grain’s original components.