Post THE ORIGINAL CEREAL

Whole grain wheat flour is a good source of dietary fiber and essential nutrients. It is minimally processed, retaining the bran and germ which provide vitamins and minerals. Compared to refined flour, it offers more health benefits due to its higher nutrient content.

Malted barley flour is rich in enzymes that aid in digestion and nutrient absorption. It is often used to enhance flavor and nutritional content in baked goods. The malting process increases the availability of certain nutrients.

Dried yeast is a source of B vitamins and protein. It is used in baking to help dough rise and improve texture. The fermentation process can enhance the nutritional profile of baked goods.

Vitamin B3 — evidence-backed skin and metabolic benefits.

Salt is used to enhance flavor and preserve food. It is a common ingredient in processed foods. While necessary for bodily functions, excessive intake can lead to health issues.

Reduced iron is added to fortify foods with essential minerals. It helps prevent iron deficiency anemia. The bioavailability of iron can vary depending on dietary factors.

Zinc oxide is used to fortify foods with zinc, an essential mineral. It supports immune function and wound healing. The bioavailability of zinc from zinc oxide can be lower compared to other forms.

Vitamin B6 is added to support energy metabolism and cognitive function. It is essential for amino acid metabolism and neurotransmitter synthesis. Fortification helps prevent deficiencies in populations with limited dietary intake.

Thiamin mononitrate is a form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and nerve function. Fortification helps prevent thiamin deficiency, especially in processed foods.

Folic acid is a synthetic form of folate used to fortify foods. It is crucial for DNA synthesis and cell division. Fortification helps prevent neural tube defects in developing fetuses.