When asked to picture a food made of whole grains, your first thought might be a loaf of brown, whole-wheat bread. But wholegrain dishes come in all forms.

Take a virtual journey around the world to see the popular or surprising ways in which whole grains are eaten from Mexico to Bangladesh.

Popcorn, a wholegrain food and source of high-quality carbohydrates eaten across the world. (Photo: Alfonso Cortes/CIMMYT)

Roasted and boiled maize ears on sale in Xochimilco, in the south of Mexico City. (Photo: M. DeFreese/CIMMYT)

Maize-flour tortillas, a staple food eaten daily in Mexico and across Central America. (Photo: Alfonso Cortés/CIMMYT)

Githeri, a staple food made with maize and beans, Kenya. (Photo: CIMMYT)

A loaf of whole-wheat bread, which could look brown or white in color, depending on how the wheat flour is processed. (Photo: Mattie Hagedorn)

A woman in Bangladesh prepares roti, an unleavened whole wheat bread eaten across the Indian sub-continent. (Photo: S. Mojumder/Drik/CIMMYT)

Tabbouleh, a Levantine salad made with a base of soaked bulgur wheat. (Photo: Moritz Guth)

Granola, a popular breakfast food made with a base of rolled, whole oats. (Photo: Alfonso Cortes/CIMMYT)

Injera, an Ethiopian sourdough flatbread made from wholegrain teff flour. (Photo: Rod Waddington)

A plate of cooked brown rice will accompany a meal in the Philippines. (Photo: IRRI)

A basket contains an assortment of whole, unprocessed maize and wheat kernels. (Photo: Alfonso Cortes/CIMMYT)