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FAQs

What nutrients have been removed to make white bread?

You will not find exact amounts removed because wheat does vary some depending on the milling extraction rate (how much of the bran and germ are removed) and the growing season and soil.

Riboflavin, niacin, thiamine, and iron have been put back into white flour to equal or exceed the amount in whole wheat. The exact amounts added for enrichment, per 100 grams of flour, are:

Whole Wheat		Enriched White Flour
.44 mg	thiamine	.812 mg
.22 mg	riboflavin	.512 mg
6.36 mg	niacin	7.55 mg
3.9 mg	iron	4.4 mg

If calcium is added, it has to be 960 mg per pound of flour. There is a standard of identity (FDA) for both enriched and whole wheat flours.

The major difference is that more folic acid has been added to enriched grains. Whole wheat flour contains about 45 mcg per 100 grams, and enriched white flour contains 154 mcg. Neural tube birth defects in the United States have declined 23 percent since folic acid fortification of enriched grains was mandated in 1998.

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