Preparing the whole wheat einkorn flour before the wet ingredients.
Close-up of wheat stalks lying on a blue surface.

Nutrients Lost When Making All-Purpose Flour

 

Three small piles of different grains of grain forms: the wheat stalk, the wheat berry minus the hull, and the flour when milled
Two bunches of dried wheat stalks on a wooden surface.

Calcium 60%

Choline 30%

Chromium 40%

Cobalt 89%

Copper 68%

Fiber 89%

Folic acid 67%

Iron 75%

Magnesium 85%

Manganese 86%

Molybdenum 48%

Niacin (B-3) 81%

Pantothenic acid 50%

Phosphorus 91%

Potassium 77%

Pyridoxine (B-6) 72%

Riboflavin (B-2) 67%

Selenium 16%

Sodium 78%

Thiamine (B-1) 77%

Vitamin E 86%

Zinc 98%