Wheat Flour

Wheat Flour


Type Wheat Flour
Use Cooking
Cultivation Type Natural
Color Creamy
Feature No Preservatives, Good For Health, Natural Test, No Genetic Engineering
Packaging Type Jute Bag
Packaging size 25kg
Protein 12.61 g (per 100 g)
Min bug damage 1.5% max
Foreign matter 2% max
Grain admixture 5%max

Wheat grains has been cracked, crushed, or flaked, it must retain the same relative proportions of these components to be called whole grain.

Examples of whole grains are buckwheat, corn, bulgur, oats, brown rice, and quinoa. Refined grains have been attended to (milled) to detach the bran and germ to create a finer texture and upgrade shelf life, but this operation removes the dietary fiber, iron, and many B vitamins. To make enriched refined grains, the B vitamins and iron are added back in.

Health Benefits :

  • Whole grains are rich sources of vitamins, minerals, dietary fiber, lignans, beta-glucan, several phytochemicals, phytosterols, phytic, and sphingolipids, all of which may have individual, synergistic, or additive measures that positively affect health. In adding, whole grains’ phytochemicals complement the phytochemicals in fruits and vegetables when they ingest together.
  • Most of the advantages phytochemicals in whole grains are found in the bran and germ, the components that often are milled out during refinement, resulting in grains composed mainly of the nutrient-poor endosperm.
  • Refined wheat flour loses 79% of total flavonoids, 93% of ferulic acid, 78% of total zeaxanthin, 51% of total lutein, and 42% of total beta-cryptoxanthin, 83% of total phenolic acids, compared with whole wheat flour.

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