Battered And Breaded With: Whole Wheat Flour

Whole wheat flour is a type of flour made by grinding the entire wheat kernel, which includes the bran, germ, and endosperm. This differs from refined white flour, which only uses the endosperm.

Manufacturers use whole wheat flour as a primary ingredient in many food products, providing structure and a distinct flavor. It is often found in baked goods like bread, muffins, and cookies, and as a coating for breaded items such as chicken nuggets.

Whole wheat flour is a common food ingredient and not a food additive, so it is not subject to FDA approval in the same way. It is generally recognized as safe for consumption. As a whole grain, it is a good source of dietary fiber, vitamins, and minerals, which are beneficial for digestive health and overall well-being. There are no specific health controversies related to whole wheat flour itself, though some individuals may need to avoid it due to gluten sensitivity or allergies.