Wheat Flour Fortified With Iron And Folic Acid

Wheat flour is a common ingredient made from ground wheat grains. It is often fortified with iron and folic acid, a B vitamin, to increase its nutritional value. This fortification helps prevent deficiencies in these nutrients.

Manufacturers use wheat flour as a base ingredient in a wide variety of baked goods and processed foods. It provides structure and texture to products like breads, cakes, cookies, and pasta. Fortification with iron and folic acid is common in enriched grain products.

Iron and folic acid are essential nutrients. The U.S. Food and Drug Administration (FDA) permits the fortification of enriched grain products with these nutrients. Adequate intake of iron and folic acid is important for overall health, particularly for red blood cell formation and preventing neural tube defects during pregnancy. JECFA and EFSA have evaluated iron and folic acid, recognizing their importance as nutrients.