I guess, based on a technicality, corn is considered a "grain" but is there any real value in calling it "whole grain" since the "grain" part would be the actual corn kernel? Thus making ALL corn "whole grain" since corn isn’t usually "bleached" and/or "enriched" like other grains. I’m not a nutritionist, so don’t quote me on this.

To top it off, this corn doesn’t pop well in our microwave. Stay away from this stuff.