Wheat is one of the major agricultural crop species in
the world. It is grown throughout the world and
contributes substantially to the human diet. Whole
wheat is a rich source of one of the most powerful
antioxidants that occurs in food - vitamin E. But
vitamin E works better with the naturally occurring
cofactors than in isolation. Wheat is an excellent
source of fiber and many critical B-vitamins when used
in its entirety, including the bran, germ, and
endosperm. Wheat germ is one of the richest sources of
vitamin E if used when freshly milled, before
oxidation takes place. Whole wheat flour is rich in B-
vitamins, vitamin E and protein, and contains more
trace minerals and dietary fiber than white flour. It
also contains about five percent fat. Whole wheat is
high in protein, calcium, phosphorus, and thiamin and
is a good source of several other minerals like
selenium.

Whole wheat contains about 175 micrograms of chromium
per 100 grams while refined flour contains only 23.

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