WHOLEMEAL OR WHITE FLOUR
TO THE EDITOR Sir,—l would like to congratulate Dr Ulric Williams. N.D., M. 8., Ch.B., of Wanganui. on his criticism of the remarks of Dr Hilgendorf and Dr Stern on the above subject. According to professor Hopkins, the vitamin content is as follows: — Vitamin A Vitamin B Wheat germ .. XX XXX Wheat bran .. X XX Wholemeal .. X X White flour .. O O Mineral Salts. Wheatmeal 1.91 p.c White flour .. .. 0.6 p.c. Besides this, most of the minerals are in the bran, which is included in wholemeal. The minerals are as follows:—Calcium .120, magnesium .511, potassium 1.21, sodium .154. phosphorous 1.215, sulphur .247. The germ is rich in sodium, phosphorous and sulphur. The valuable wheat germ and bran are completely eliminated from white flour. Thus wo see that in the process of dressing the flour to get the white colour, most of the goodness of the wheat is lost. The white flour consists of approximately 10 per cent, o* protein, and the rest starch.—l am, etc.. Aleurone.
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Otago Daily Times, Issue 23894, 23 August 1939, Page 17
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170WHOLEMEAL OR WHITE FLOUR Otago Daily Times, Issue 23894, 23 August 1939, Page 17
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