Wheat flour is a good source of complex carbohydrate which is the most efficient source of energy available to the human body.
Fiber is the indigestible carbohydrate in food which acts like a broom to sweep out the digestive tract. One slice of whole wheat bread contains 1.5 grams of dietary fiber; one slice of white bread contains 0.5 grams.
Although wheat foods are moderate sources of incomplete protein (does not contain all eight amino acids at adequate levels), combining wheat or other cereal grains with animal proteins or legumes makes the grain protein complete. Within the cereal group, wheat contains more protein than rice or corn.
Although wheat alone contains very little fat, fats account for 2 to 23 percent of wheat foods. Most often, the fat content in wheat foods results from fat added in production, such as the oil or shortening found in many baked or fried wheat foods. Bread and pasta products are low in fat.
Other Vitamins And Minerals
Thiamine: One of the essential complex B vitamins, thiamine (or thiamin), is also known as vitamin B1.
Niacin: A B vitamin essential for the efficient use of protein by the body. Wheat foods are a good source of niacin.
Iron: Vital to nutrition. Wheat foods are a reliable source of iron for normal dietary needs.
Zinc: Important for skin healing and growth properties. Wheat foods are a good source of zinc.
Riboflavin: Essential for growth and good vision. Wheat foods are a fair source of riboflavin.
Trace Minerals: Wheat foods are a good source of selenium and magnesium, nutrients essential to good health.
This material used by permission from the Wheat Foods Council. Download the Wheat Nutrients information (pdf format).