What's in your flour?
Stone-ground whole grain vs. industrial roller-mill flour
Tap any nutrient for its benefits, sources, and how common shortfalls are.
NutrientStone-groundIndustrial% Deficient
Naturally present RemovedAdded back Added back (synthetic / re-added)
When wheat is refined into white flour, the bran and germ are stripped out — and with them, most of the nutrition. “Enriched” flour has just a few nutrients added back in synthetic form. Stone-ground flour keeps the whole kernel intact, so nothing has to be added back. It’s already there.
Shortfall figures are population estimates of inadequate intake or deficiency and vary by region and method; inadequate intake is not the same as clinical deficiency, and several whole-food compounds have no official requirement (so no deficiency percentage exists). Educational only — not medical advice. Key sources: The Lancet Global Health, 2024; NIH Office of Dietary Supplements; Linus Pauling Institute; WHO; U.S. NHANES / Dietary Guidelines; FAO.