As far as cost is concerned, whole wheat flour is certainly lower than white flour. However, there are too few people buying whole wheat flour in the market, which is a very narrow market, so we can sell it at a high price, otherwise where we really want to buy it, we have to buy it-if we don't buy it, people don't take it seriously. After all, there are too few customers in this market, and the inventory of merchants is limited (as far as my personal observation is concerned, many rice grain shops have no whole wheat flour reserves), and the loss is not great.
I feel that the grain and oil store that reserves all-round flour mainly doesn't expect it to make money (of course, it can make some money by the way), but also for the sake of a "all-in-one" reputation and the source of soliciting customers.
1, because the vitamin content of whole wheat flour and its products is higher than that of ordinary white flour.
2. The content of dietary fiber in whole wheat bread is higher than that in white bread. Whole wheat flour is easier to digest than buckwheat noodles.
3. The dietary fiber of whole wheat flour has strong oil-holding capacity, water-holding capacity, compatibilization and microbial induction. It can chelate harmful substances such as cholesterol, porphyrin and heavy metals in the digestive tract, reduce carcinogens and promote intestinal peristalsis, which is beneficial to fecal excretion.
Nutritional value of whole wheat flour:
1. Whole wheat flour is a natural source of water-soluble dietary fiber. It can lower cholesterol and control blood sugar.
2. It is fat-free, low in calories and rich in complex carbohydrates.
3. It contains a lot of B vitamins, vitamin E, potassium, selenium and iron, which is the best food to keep slim.
4. B vitamins contained in whole wheat have certain preventive and dietetic effects on beriberi, furuncle and various skin diseases.