Can multigrain foods be considered whole grain as well?

December 12, 2025 •

3 min read

According to the U.S. Dietary Guidelines, at least half of the grains you eat should be whole grains. A common misconception, however, is that a product labeled "multigrain" automatically qualifies as whole grain. This guide will clear up the confusion and explain whether multigrain foods can be considered whole grain as well.

Quick Summary

The terms "multigrain" and "whole grain" are not interchangeable. Multigrain products contain multiple types of grains, but they may or may not be whole grains. Whole grain products contain the entire kernel, including the nutrient-rich bran and germ. Checking the ingredient list is essential to understand a product's true nutritional content.

Key Points

Not Interchangeable: Multigrain and whole grain are two different terms and should not be used interchangeably when evaluating a product's healthfulness.
Multigrain Definition: A multigrain product contains more than one type of grain, but these grains may be refined or a mix of refined and whole grains.
Whole Grain Definition: A whole grain product uses the entire grain kernel, including the bran, germ, and endosperm, preserving its nutritional value.
Label Reading is Crucial: Relying on packaging color is unreliable; the only way to know is to check the ingredient list for the word "whole" before the grain type.
Whole Grain Stamp: Look for the official stamp from the Whole Grains Council, which certifies the product's whole grain content.
Nutritional Differences: Whole grains are consistently higher in fiber, vitamins, and minerals, whereas the nutritional profile of multigrain products is highly variable.

Deciphering the Whole Grain vs. Multigrain Debate

Understanding the difference between whole grain and multigrain is a critical step toward making healthier dietary choices. While many consumers believe they are purchasing a nutrient-dense whole grain product when they see the word "multigrain," this is often not the case. The key lies in understanding what happens to the grain kernel during processing.

The Anatomy of a Grain Kernel

A grain kernel is composed of three edible parts: the bran, the germ, and the endosperm.

Bran: The fiber-rich outer layer containing antioxidants and B vitamins.
Germ: The nutrient-packed core rich in healthy fats, B vitamins, and protein.
Endosperm: The largest part of the kernel, containing mostly carbohydrates and protein.

When a grain is refined, the bran and germ are stripped away, leaving only the starchy endosperm. This process removes a significant amount of the grain's fiber, vitamins, and minerals.

What is a Whole Grain?

For a product to be considered a whole grain, it must contain all three parts of the grain kernel—the bran, germ, and endosperm—in their original proportions. Whole grain products can be made from a variety of grains, including whole wheat, whole rye, brown rice, whole oats, and quinoa. Because they retain all parts of the kernel, whole grains offer a more complete nutritional profile, rich in fiber and essential nutrients.

What is Multigrain?

In contrast, "multigrain" simply means that a product contains more than one type of grain. There is no requirement for these grains to be whole. A multigrain product could be made from a blend of refined grains, or a mix of both refined and whole grains. The term is often used as a marketing tool to imply healthiness, even when the product is primarily made from less nutritious, refined flours.

The Importance of Reading the Label

The color of a food product can be misleading. Many people assume that darker-colored bread or crackers are whole grain, but this color often comes from added ingredients like molasses or caramel coloring. To know for sure, you must check the ingredient list.

Here’s what to look for:

Ingredients list: A truly whole grain product will have the word “whole” preceding the grain in the first or second ingredient, such as “whole wheat flour” or “whole oats”. If the first ingredient is "wheat flour," it's a refined product.
Whole Grain Stamp: The Whole Grains Council offers a voluntary stamp program to help consumers. A product with the “100% Whole Grain” stamp contains a full serving (at least 16g) of whole grain ingredients. A product with the basic “Whole Grain” stamp contains at least a half-serving (at least 8g) but may also contain refined grains.

Comparison: Whole Grain vs. Multigrain


Feature	Whole Grain	Multigrain
Composition	Contains the entire grain kernel (bran, germ, and endosperm).	Contains multiple types of grains, which may or may not be whole.
Nutritional Value	Rich in fiber, vitamins, minerals, and antioxidants.	Varies significantly depending on the types of grains used; often lower in fiber if made with refined grains.
Labeling	Clearly marked with "whole" before the grain name in the ingredient list. Look for the Whole Grains Council stamp for assurance.	Can be misleading; does not guarantee any whole grain content. Check the ingredient list carefully.
Fiber Content	Higher fiber content, which aids digestion and helps control blood sugar.	Fiber content is variable and can be low if made primarily with refined grains.
Health Benefits	Associated with a lower risk of heart disease, diabetes, and certain cancers.	Health benefits depend entirely on the proportion of whole grains in the product.

Conclusion: The Key to Choosing Wisely

So, can multigrain foods be considered whole grain as well? The answer is: not automatically. While some multigrain products may contain whole grains, the label itself is not a guarantee. Shoppers must be diligent in reading the ingredient list to determine the actual nutritional content. To ensure you're getting the full benefits of whole grains—including increased fiber and essential nutrients—look for the word "whole" at the beginning of the ingredient list or check for the Whole Grains Council stamp. The best choice for your health is always based on the ingredients, not just the marketing claims on the package.

For more detailed information on whole grains, you can consult the resources provided by the Whole Grains Council at wholegrainscouncil.org.

Frequently Asked Questions

Not necessarily. A multigrain product simply contains multiple types of grains, but those grains may be refined and stripped of their nutrients. A regular whole wheat or whole grain bread is often a healthier choice than a multigrain bread made primarily from refined flours.

You must read the ingredient list carefully. Look for the word "whole" in front of the grain's name, such as "whole wheat flour" or "whole oats," near the top of the list. The presence of a Whole Grains Council stamp also indicates whole grain content.

No. The color of bread can be misleading and is not a reliable indicator of whole grain content. The brown color is often achieved with caramel coloring or molasses, while the bread is made with refined flour.

Whole grains include the fiber-rich bran and nutrient-dense germ, whereas refined grains have these components removed, leaving only the starchy endosperm. This refining process significantly reduces the nutritional content and fiber.

Yes, it can. A food product can be considered multigrain if it contains more than one type of grain. It can also be considered whole grain if all the grains used are whole grains. In this case, the product is both.

Common examples of whole grains include brown rice, whole oats, whole wheat, whole rye, quinoa, barley, and millet.

Fiber from whole grains offers many benefits, including promoting gut health by feeding beneficial gut microbes and helping to regulate blood sugar levels, which is important for preventing diseases like diabetes.