A common ingredient in many baked goods and processed foods, it is a refined grain product where certain nutrients, lost during the milling process, are added back in. This typically includes B vitamins (such as thiamin, riboflavin, niacin, and folic acid) and iron. As an example, white bread, often made with this type of flour, receives these added nutrients to enhance its nutritional profile.
The practice of fortifying this product began as a public health initiative to combat nutrient deficiencies prevalent in populations relying heavily on processed grains. The addition of these vitamins and minerals helps to improve overall dietary intake and address potential health concerns associated with inadequate nutrient consumption. This has historical significance in reducing instances of diseases related to specific vitamin deficiencies.
