Whole Grain --- The definition of a whole grain (by Whole Grains Council) and Husk or Hull

The following info and picture have been extracted from http://wholegrainscouncil.org/whole-grains-101/definition-of-whole-grains

Following is the official definition of whole grains, approved and endorsed by the Whole Grains Council in May 2004:

Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

This definition means that 100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain.

For detail info, please visit http://wholegrainscouncil.org/whole-grains-101/definition-of-whole-grains

My Note: (1) The above picture does not show the outer most layer of the grain. This layer is called husk or hull. Some husks are papery. Many grains fall out of their husks when they are harvested. A few grains (such as barley and buckwheat) have very hard hulls; these must be ground away. Grains that have the husk or hull removed are considered whole grains (and will still sprout) if the bran layers and the germ are intact.

(2) The diagram below obtained from http://daddystractor.com/2012/06/18/whole-wheat/

 shows the husk of a grain, in addition to bran, germ and endosperm