Wheat flour provides what is essential for good health
Wherever you live in Europe, a balanced diet with correct proportions of carbohydrate, protein and fat is essential for good health.
A major source of sustenance and energy
EU flour millers produce up to 600 different types of flours each year - about 70% of which is consumed as bread or similar baked products. Flour is also used in a huge variety of foods ranging from biscuits and cakes, to pies, pizzas, coatings, and confectionery. Consequently it is a major source of sustenance for the population of the EU, not only as a source of energy, but also fibre, protein and several important minerals and vitamins. The different types of flour have slightly different compositions.
Flour contains many nutrients: protein, vitamins and other micronutrients
- Wheat flour provides 310-340 kcal/100g (1320-1450 KJ/100g) depending on the type
- It is naturally low in fat
- A range of vitamins, particularly the B vitamins, thiamin and niacin
- A range of minerals
- The concentration of selenium in flour is particularly influenced by the selenium concentration in the soil where the grain is grown and therefore varies from country to country
- Bread is an excellent source of carbohydrate and provides many nutrients not least fibre.
- Bread also contains calcium, iron, the B vitamins, niacin and thiamin and other micronutrients.
Advantages of flour, bread & cereal-based products
- Flour is a source of iron in the diet, which is important for healthy blood cells & good circulation
- Carbohydrate-rich foods like bread need to form the basis of the diet and can help protect against obesity and developing diseases such as heart disease and cancer in later life
- Bread (white flour) provides almost 20% of our calcium intake can help prevent anaemia in teenage girls