Abstract: Whole grains are rich in nutrients and bioactive components, which have become the focus of consumers' attention in recent years. Whole grain food has more nutritional value and health benefits compared with refined grain product. This paper summarizes the nutritional characteristics and product research progress of several common cereal ingredients including wheat, barley, oat, brown rice, buckwheat, sorghum, millet and quinoa, as well as the health benefits of different nutrients and product development situation of whole grain. The issues that appear during whole grain food development and future prospects are also concluded and prospected. This review is aimed to provide theoretical reference for the application of whole grain in functional food development.