Wholegrain is a cereal from which, after harvesting, only the brushes and husks have been removed. Roughage, vitamins, oils and minerals stay in the kernel (bran) and the germ buds are retained and rated as promoting health. The oils are nutritionally particularly valuable as the fatty acids content is very high. Wholegrain is processed as a whole to produce course meal or flour and other wholegrain products such as breakfast cereals. No analytically determinable limit values or reference values are set for wholegrain products. This is because of the natural fluctuation of the ingredients which differ widely, depending on the weather conditions, soil quality and the type and variety of the cereal.