Swedish National Food Administration 2015

Whole grain is defined as the whole kernel of the cereal. The kernel can be ground, crushed or similar, but the components should be included, in their original proportions, for each type of cereal.

wheat, including spelt and durum wheat, rye, oats, barley, corn, rice, millet, durra and other types of sorghum.

Danish Task Force 2008

Whole grain is defined as intact, ground, cracked, or flaked kernels after removal of the husks

barley, oats, wheat, rye, rice, millet, maize, sorghum, and triticale

FDA 2015

'Whole grains are cereal grains that consist of the intact, ground, cracked or flaked kernel, which includes the bran, the germ, and the inner most part of the kernel (the endosperm)'.

'all' cereals and pseudocereals

HEALTHGRAIN 2014

'Whole grains shall consist of the intact, ground, cracked or flaked kernel after the removal of inedible parts such as the hull and husk. The principal anatomical components, the starchy endosperm, germ and bran are present in the same relative proportions as they exist in the intact kernel. Small losses of components that is less than 2% of the grain 10% of the bran that occur through processing methods consistent with safety and quality are allowed'.

'all' cereals and pseudocereals