Wheat is a grain, so whole wheat is one type of whole grain. Whole grain might be a combination of wheat, oats, rye, barley, etc.
If it just says "whole wheat/whole grain," at least 51% of the weight of the product has to come from whole grains. (That doesn't always mean that there's a lot of refined flour; you could have "whole grain" rolls that are 70% whole wheat and oats, 5% white flour, 10% egg, 10% milk, and 5% honey and spices, for example. But usually there's at least some refined flour.) Most sandwich-type bread and most pastas will fall into this category because it's hard to get the right texture without at least a little refined flour.
If the label says "100% whole wheat/whole grain," that means it can't have any refined grain. It doesn't literally mean that whole grain is the only ingredient; there will still be eggs or water or sugar and so on.
So, "100% whole" whatever is better than just "whole," but whole wheat and whole grain are just different, not better or worse.
This is all for the US. Different countries have different rules.
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