Fig. 1. Percentage of nutrients remaining after whole wheat flour is refined into white flour. Source: USDA food composition data, comparing values in whole grain wheat flour and white, unenriched wheat flour (http://www.nal.usda/fnic).
Fig. 1. Percentage of nutrients remaining after whole wheat flour is refined into white flour. Source: USDA food composition data, comparing values in whole grain wheat flour and white, unenriched wheat flour (http://www.nal.usda/fnic).