Enriched Flour

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What to know

Enriched wheat flour from which bran and germ have been removed during milling, then fortified with iron, niacin, riboflavin, thiamine, and folic acid to partially restore lost nutrients. Lower in fiber and many micronutrients than whole-wheat flour despite fortification. Forms the basis of most commercial breads, pasta, cakes, and baked goods in the United States.