Thread: Which one has more nutrition value Whole wheat or all purpose?

I like to know for health reasons which one is batter for day to day use. I know All purpose is good for baking etc. but I like to know which one is good for health.

whole wheat flour has more nutrients than bleached white flour but it is still not healthy. when whole wheat is processed into flour it becomes unhealthy because it is metabolized too rapidly by the body. rapidly digested carbs cause blood sugar to increase fast which in turn causes a higher amount of insulin to be released. whole wheat flour is about a 70 on the glycemic index scale jelly beans are an 80.

the easiest way to determine if a carbohydrate source is healthy or not is it's reaction in water. any carb that dissolves instantly in water will be metabolized very rapidly when exposed to digestive enzymes.

Compared to all-purpose flour, whole wheat flour makes baked goods denser and coarser in texture. It provides more fiber but about the same nutrients as enriched all-purpose flour


For each cup of white all-purpose flour, you can often substitute 1/2 cup of whole wheat flour plus 1/2 cup of all-purpose flour.

Substituting equal amounts of whole wheat flour for all-purpose flour doesn't work as well. The resulting product is likely to have less volume and a coarser texture.

whole wheat has more nutritional value because it is made from an intact grain. with all purpose they strip the grain down to nothing, bleach it and it really has no nutritional value left. whole wheat can be just as good for baking if you make the appropriate recipe adjustments.

Whole wheat