The main ingredients of flour are protein, vitamins, minerals, carbohydrates, and fat.

1, protein

Generally the content of 10% - 13%, higher than rice. But wheat protein, our body's essential lysine, arginine, histidine, methionine content is relatively low. Therefore, when we eat pasta, we have to supplement these nutrient-rich foods to achieve the dietary principle of complementary nutrition and health.

2, vitamins

Refined flour is the wheat surface and germ part of the grinding off a lot (wheat surface layer is rich in vitamins and minerals, germ is rich in protein, fat, minerals, vitamins), to get the endosperm part of the wheat grain, the more refined flour nutritional loss is more serious, long-term consumption of such flour as a staple food, the body will be seriously damaged.

Vitamins are a class of compounds necessary for the body to maintain normal physiological function. Wheat originally contains more B vitamins, but most of them are in the germ, paste powder layer and cortex, wheat through the stone mill milling, high-precision wheat flour, vitamin content is higher.

3, minerals

Minerals in wheat flour, mainly phosphorus, potassium, magnesium, calcium, sodium, iron, copper and other elements. Various elements in the form of inorganic salts present in wheat flour. Its minerals are mainly distributed in the surface layer of the wheat grain, while vitamins are mainly distributed in the germ and surface layer.

4, carbohydrates

This part of the nutrition is mainly found in the endosperm of the wheat grain, which is refined flour! It is the part that is obtained by removing most of the nutrient-rich surface layer of the wheat grain and the germ.

5, fat it is mainly in the germ part of the wheat grain, bran followed by the endosperm least. Wheat grain fat is mostly unsaturated fatty acids, essential fatty acids, have to maintain the normal physiological function of cells, reduce blood viscosity to improve blood circulation, improve brain cell activity to enhance the effectiveness of memory. In kitchen applications, the lipids in flour have a direct impact on baking quality.

Nutritional Value of Flour

Mill flour maximizes the retention of protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1.B2 and other nutrients in wheat, especially the carotenoids and vitamin E in the stone milled flour is 18 times that of other flours. Low-speed grinding characteristics and maintain the molecular structure of the flour, without any additives.

When cooking noodles, the color of the broth of stone-ground flour is light yellow, while the color of the broth of other flours containing additives is white. Therefore, stone-ground flour retains the original flavor of wheat, and all kinds of pasta made with stone-ground flour have a soft texture, rich wheat aroma, higher nutritional value, and are truly natural and green health food.

The above content reference? Baidu Encyclopedia - Flour