Nutritional Comparison

Flour, in general supplies a large fraction of nutrients essential by our bodies to support growth and health. It is an excellent source of protein, vitamins, fibre and complex carbohydrates. It is also low in fat and cholesterol.

The results in the table below have been carried out by Nutritional analyses on flour sample from New Zealand flourmills.

Comparison:

Nutrient content is affected by extraction rate (the amount of flour removed from the grain).

• White flour (usually extracted so that 78% of the grain remains in the flour) contains a lower proportion of some nutrients than 100% extraction rate wholemeal flour.

• During white flour milling, the bran and the germ layers (which is a very good source of vitamin B and very rich in iron, zinc and copper. It is also the richest plant source of vitamin E) is removed which results in a higher gluten content. Whereas, in wholemeal flour it remain as it is.

• The ratio of quantity of fibre contained in white flour to wholemeal flour is 1:3. However, white flour is still a good source of dietary fibre and is also an excellent source of other essential nutrients and minerals.