A summary of the vitamins and minerals in Malted Wholegrain flour –
- Vitamins per 120g:
- Vitamin E- 5%
- Vitamin K- 3%
- Thiamine- 36%
- Riboflavin-15%
- Niacin- 38%
- Vitamin B6- 20%
- Folate-13%
Malted wholegrain flour contains high levels of thiamine which is an essential nutrient responsible for the conversion of carbohydrate into energy which is utilised by the body specially by the brain and nervous systems. It is also high in niacin (vitamin b3) which is responsible for the conversion of foods into glucose as an energy source and also produce macromolecules such as fatty acids and cholesterol. Apart from these, the flour also contains decent levels of vitamin B6 and Folates which are mainly responsible for normal brain development and also regulate mood and sleep.
- Minerals per 120g:
- Calcium- 4%
- Iron- 26%
- Magnesium-41%
- Phosphorous-42%
- Zinc-23%
The flour contains high levels of magnesium and phosphorous which are responsible for maintaining muscle and nerve function, supporting the immune system and help in maintaining healthy bones and teeth. The flour also contains good levels of iron which is essential for blood production and zinc which is needed for the body’s defence system.
Fibre: 4.6g per 100g
New evidence on why gluten might not be the problem
I’m very interested in this but I’m not having much luck sourcing an Australian supplier of malted wheat flour. Do you think its worth having a go at making my own? That’s probably the next rung on the high diving board for me but any info of this process would be appreciated. Thanks.
I am in Sydney and buy malted barley from a brewing supply shop in North Sydney. Perhaps try your local brewers stores.