Nutritional comparison between plain flour and wholemeal flour

Flour is a fine powder made from starch, most commonly wheat. The primary and mainnutrient in flouris carbohydrate. Flour also has a moderate amount of protein and is low in fat. Most plain flour used have been enriched with the B vitamins and minerals like iron or calcium.

The main difference between plain flour and wholemeal flour is that wholemeal flour uses wheat that are whole-grain. The term "whole-grain" means that the bran and germ of the grain are not removed even after milling whereas for plain flour which uses refined grain, these parts are removed. The below picture shows the structure of a grain.

What are the benefits of removing these parts? It results in a milder or better flavor which is more easily accepted and the color as seen in plain flour is a pure white. This gives people the idea that it is "cleaner" and refined.

However, percious nutrients are also lost when the grain is refined. The Bran is rich is fibre, B vitamins, minerals and phytochemicals (plant substances beneficial for health). The germ is packed full of B vitamins and Vitamin E. Wholegrains contain high amount of fibre, antioxidants and phytochemicals which aids in preventing chronic diseases like heart diseases or colon cancer.

As a result, wholemeal flour contains more fibre and vitamins than plain flour. Other than wholemeal flour, other products which uses unrefined grains are brown rice and oats. Other than cakes, wholemeal bread also uses wholemeal flour.

Reference

Health Promotion Board. (2010). Introducing whole-grain to your child. Retrieved from http://internet-stg.hpb.gov.sg/foodforhealth/article.aspx?id=6448 on 1st August 2010