Page 40 Advertisement 1

New Zealand Tablet, 22 December 1921, Page 40

r^VV w V": ■. *. V..-• ... v- ■■■ .'’V h. -V*.' ■ .V-bi' - ’:■■'■ . •. g|gg s «: > SI The .Constituents of M Wheat BRAN (the outer covering) rr.; fibrous matter. £;• A FLOUR MATERIAL —Starch and gluten, low in food value. . GERM (the embryo plant)—Containing vitar\ . .•-V : mines and natural salts. / White Bread Is made from the starchy, glutenous portion of the wheat grain, contairiing NO Vitamincs. Wholemeal Bread . Is the product of the complete grain, including bran and fibre, containing only 1.5 cent, of Vitamines. 3>-. \ - ■ 1 of Wheat White Bread BRAN (the outer covering)—• Indigestible fibrous matter. FLOUR MATERIAL —Starch and gluten, low in food value. , ... GERM (the embryo plant)—Containing yfamines and : -natural'salts. . Is made,from the starchy, glutenous port : on of the wheat grain, contairting NO Vitamincs. Wholemeal Bread Is the product of the complete grain, including bran and fibre, containing oply 1.5 cunt. . of Yitamines. •, ...... ~ The Vitamine Bread is made from selected white flour surcharged with added quantities of the “golden germ,” increasing the vitamines by 20 per cent. ‘ 1 i\, Ask your BAKER and STOREKEEPER for PAVIS