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Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.
Flour loses nutritional value due to the way grains are processed; enriched flour has iron, folic acid, niacin, riboflavin, and thiamine added back to it. Conversely, other fortified foods have micronutrients added to them that don't naturally occur in those substances. An example of this is orange juice, which often is sold with added calcium. [4]
In the US, wheat flour, maize flour, and rice are all fortified and are part of the national standards, but fortifying corn masa products is voluntary, and less than 6% of corn masa products in the US are fortified. [1] FFI supports advocacy efforts that encourage food producers to fortify corn masa products in the US. [1]
All-purpose, enriched wheat and organic wheat are popular cooking and baking flours, but they’re all refined flour products. ... A quarter-cup serving of rice flour provides: Calories: 130 ...
Enriched white rice offers more folate (nearly a quarter of the DV) than brown rice, about the same amount of selenium (nearly a quarter of the DV) and significant amounts (yet lower than brown ...
Examples of refined grains include white bread, white flour, corn grits and white rice. [2] Refined grains are milled which gives a finer texture and improved shelf life. [3] Because the outer parts of the grain are removed and used for animal feed and non-food use, refined grains have been described as less sustainable than whole grains. [4]
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