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.
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.
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.