Enriched Wheat Flour With Iron And Folic Acid
What is Enriched Wheat Flour With Iron And Folic Acid?
Enriched wheat flour is refined wheat flour that has specific nutrients added back after processing. Iron and folic acid (a B vitamin) are commonly added to help prevent deficiencies. Wheat is a grain that has been cultivated for thousands of years.
Is Enriched Wheat Flour With Iron And Folic Acid vegan?
Enriched Wheat Flour With Iron And Folic Acid is not animal-derived. Products that contain it can still include other animal-derived ingredients, so check the full ingredient list.
Is Enriched Wheat Flour With Iron And Folic Acid gluten-free?
Enriched wheat flour contains gluten, a protein found in wheat that can cause adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity.
Is Enriched Wheat Flour With Iron And Folic Acid a major allergen?
Wheat is one of the 9 major allergens recognized by the FDA.
What is Enriched Wheat Flour With Iron And Folic Acid used for?
Manufacturers add enriched wheat flour as a primary ingredient for its structure and texture in baked goods.
Is Enriched Wheat Flour With Iron And Folic Acid safe?
Enriched wheat flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA.
Why it's used
Manufacturers add enriched wheat flour as a primary ingredient for its structure and texture in baked goods. It is a staple in products like bread, pasta, crackers, and cookies. The added nutrients also contribute to the nutritional profile of the final food.
Health notes
Enriched wheat flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. The added iron and folic acid contribute to meeting daily nutrient requirements. Folic acid is important for cell growth and development. Excessive intake of iron can be harmful, but typical dietary levels are considered safe.
Allergen info
Wheat is one of the 9 major allergens recognized by the FDA. Enriched wheat flour contains gluten, a protein found in wheat that can cause adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity.
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