Grain Cheat Sheet

Tara Fitzpatrick

Multi-Grain:

Made from at least two different types of grain, such as wheat, oats, spelt, rye, corn, brown rice or barley. Multi-grain does not necessarily mean whole grain.

Whole Grain:

Includes the bran and germ of the grain and contain fiber, magnesium and other important phytonutrients. No nutrients are stripped away. To be called whole grain, a product has to be made with at least 51 percent whole grains.

Whole Wheat:

A subset of whole grain. Must be made exclusively with whole wheat; no other grains or refined flours can be used. Whole wheat pastas often have a grittier texture and noticeably different flavor profile from traditional pastas.

Source: Barilla