In short, no. Neither of these terms has official regulated definitions, but the FDA provides some guidance, stating a whole grain should include “the starchy endosperm, germ, and bran,” either as an intact grain or with all components present. This aligns with the Whole Grain Council’s definition. This ensures there is good nutritional value in whole grain products. To identify whole grain products, look for the word “whole” in the first ingredient, so, for example, look for "whole wheat flour" rather than "wheat flour." The Whole Grains Council also has three different whole grain stamps that help you identify whether a product is 100 percent or 50 percent whole grain or if it contains at least 8 grams of whole grain per serving. When it comes to multigrain, neither organization provides guidance on using the label, and this term is often used to describe a mix of grains that may or may not be whole grains. Therefore, multigrain bread is not necessarily whole grain unless the packaging also states whole grain.