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Wholegrain wheat is an important grain, containing a large amount of carbohydrate, most of which is starch. Wheat also contains gluten, providing protein and giving that elasticity and structure necessary for bread baking.
Wholegrain wheat is a good source of the minerals iron, manganese, phosphorus, magnesium, potassium, and zinc. From vitamins it provides B6, folate, thiamin, riboflavin and niacin.
Iron and B-vitamin deficiencies have become prolific since the processing and refining of whole wheat into various grades of white flour has become common practice. The whole, unrefined, unprocessed wheat grain is a valuable and nutritious article of diet. White flour products on the other hand are heavily depleted as most of the vitamins and minerals are contained in the bran and the germ, which are removed when wholegrain wheat is turned into white flour.