Nutrient Losses

The nutrient losses when the bran and germ are removed from the wheat whole wheat kernel are as follows; thiamine (97 %); vitamin B6 (94 %); niacin (88 %); chromiun (87 %); magnesium (80 %); potassium (77 %); zinc (72 %); fibre (70 %); essential fatty acids (70 %); riboflavin (68 %); calcium (60 %); pantothenic acid (57 %); protein (25 %).

About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.
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