Whole grains

Whole grains means grains that consist of the intact, ground, cracked, or flaked grain seed whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact grain seed. Whole grain-rich products must conform to FNS guidance to count toward the grains component.


7 CFR § 210.2

Scoping language

For the purpose of this part:

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