Increasing whole grain intake can boost levels of important nutrients like selenium and magnesium in grain-based foods. A study analyzed breads, crackers, and breakfast cereals nationwide and found that products with whole grain ingredients had higher levels of magnesium and selenium compared to those without. Whole grain/whole wheat breads had higher magnesium levels ranging from 23mg/100g to 79mg/100g, while selenium levels ranged from 17.3 mcg/100g to 36.6 mcg/100g. Cereals with higher whole grain content had over 100 mg/100g of magnesium, while those without had as low as 6.5 mg/100g. This shows that including whole grain ingredients in grain-based products can increase their nutritional value.