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"In addition, flour is to contain 0.7 mg/lb and bread 0.43 mg/lb of folic acid. The figures in this table are the nutrient levels to be present in the final products as set forth by the Food and Drug Administration (21 CFR 101.9, 137 and 139). Figures in parentheses are optional. When figures are shown as a range, these indicate minimum/maximum values. When one figure is shown, it is the minimum required. Calicum is added by the milling company. It cannot be included in the enrichment product. Enriched pasta products are normally made from flours enriched to these levels. Macaroni products with fortified protein must have the maximum figures but no Vitamin D. If enriched bread is manufactured using at least 62.5% of enriched flour, the bread will meet standards for enriched bread.

U.S. RDA (recommended daily allowances) as published in the 1986 21 CFR 104.20.

"In addition, flour is to contain 0.7 mg/lb and bread 0.43 mg/lb of folic acid. The figures in this table are the nutrient levels to be present in the final products as set forth by the Food and Drug Administration (21 CFR 101.9, 137 and 139). Figures in parentheses are optional. When figures are shown as a range, these indicate minimum/maximum values. When one figure is shown, it is the minimum required. Calicum is added by the milling company. It cannot be included in the enrichment product. Enriched pasta products are normally made from flours enriched to these levels. Macaroni products with fortified protein must have the maximum figures but no Vitamin D. If enriched bread is manufactured using at least 62.5% of enriched flour, the bread will meet standards for enriched bread.

U.S. RDA (recommended daily allowances) as published in the 1986 21 CFR 104.20.

The lipids in cereals are relatively rich in the essential fatty acid linoleic acid. Saturated fatty acids (mainly palmitic) represent less than 25% of the total fatty acids of most grains.

In summary, cereal grains are a diverse yet primary source of nutrients. Their high starch contents make them major sources of calories. They also contribute to human needs for proteins, lipids, vitamins, and minerals. Vitamins and minerals lost during milling to produce refined food products can be, and in many countries are, replaced by nutrient fortification (Table 5). The composition of cereal grains and their milled products makes them uniquely suited for producing wholesome, nutritional, and consumer-acceptable foods.

Living Gluten Free

Living Gluten Free

A beginners guide that will reveal how living "G" free can help you lose weight today! This is not a fad diet, or short term weight loss program that sometimes makes you worse off than before you started. This is a necessity for some people and is prescribed to 1 out of every 100 people on earth by doctors and health professionals.

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