Fresh Ground
Whole Wheat Flour Nutrition
Versus All Purpose Flour

Four main parts of the grain are removed so that just the white refined flour remains. The below chart will show the differences in nutritional value with whole wheat flour vs all purpose flour.


This highly prized "staff of life" has an impressive historical past. Whole grains have been the cornerstone of man's diet for thousands of years. Early civilizations believed grains were so important that each type of grain was thought to be a true gift from the gods.

These whole grains were consumed in the whole food form, the entire seed was eaten. Basically, people did not eat refined grains. But in the 1870s the roller mill technology was built and thus white refined flour was created.


Also, just about all people prior to the industrialization of society, soaked or fermented their grains before they made their breads, porridges, cakes, cookies, bagels and casseroles. This important culinary step neutralizes antinutrients and optimizes the nutrition of the seed.

Sprouted grain breads and soaked flour breads both contain even higher amounts of nutrition than bread and baked goods that have not undergone this important soaking grains process.

Here is a wonderful homemade bread recipe using soaked whole wheat flour just loaded with great nutrition.

Is there a difference between using fresh milled whole wheat flour vs whole wheat flour bought off the store shelf?

Today, most people are unaware of the benefits of soaking and fermenting grains, plus many foods are unfortunately made with refined white flour. White flour is used to make pasta, pizza, donuts, bread, cookies, cake, and crackers - the processed foods.

White flour is desirable by manufacturers because of its longer shelf life. The white flour is often bleached to remove any slight yellow color and to make its baking properties more predictable.

Though the white flour has a longer shelf life, and many people love processed white flour products, the white flour contains much less nutrition than what is found in the complete wheat grain.

Most commercial "whole-wheat" or "brown" bread produced in the United States is basically composed of bleached white flour with the addition of enough brown flour to be brown in color. Sometimes caramel coloring is even added. Since whole grain flour from the entire grain seed has a shorter shelf life, it is easier for food manufacturers to not use the flour from the entire wheat seed in the "brown whole wheat" products. Also, many people prefer the taste and texture of white flour, unfortunately.

To learn more about the life cycle and components of the whole wheat seed, please click here. The amazing wheatgrass which grows from this whole grain kernel is a powerfully healing food.

In fact, there are even wheatgrass juice medical studies in which this phenomenal food is being used to offset the chemotherapy side effects.

Would you like to understand and see the loss of health that occurred when native peoples started consuming more processed and devitalized foods, including white flour? If so, please make sure you view the astonishing nutritional video on my home page which shows how a nutrient deficient diet drastically negatively affected the health of these peoples.

This L'Equip 760200 Nutrimill Grain Mill at Amazon is the leading grain mill. I own this Nutrimill and I use it to grind my grains. I believe it is the best grain grinder - a really outstanding machine! The Nutrimill will get you producing fresh whole grain flour in no time.

Would you like to read the Top Ten reasons you'll love your Nutrimill Grain Mill? Learn how to make flour from my Nutrimill instructions video.

If you want to make homemade bread, this leader of the pack bread dough producer and highly esteemed electric Bosch mixer is the one to get.

Below is the huge difference in fresh whole wheat flour nutrition, made from the entire wheat grain, vs refined grain.

Per 100 grams (approx. 3 ounces).
*= unenriched
Source: USDA National Nutrient Database

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