As a whole grain, along with the bran and germ, the nutritional quality of wheat is impressive. It is rich in iron, magnesium, manganese, phosphorus and potassium. Its germ part is rich in Vitamin E. In food labeling, only ‘whole wheat flour’ refers to the flour of the whole wheat. Both the terms ‘refined wheat flour’ and ‘wheat flour’ refer only to Maida. Almost all commercially available baked products contain largely maida only.
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