What flour is the best for people's health (special flour, rich flour, standard flour, refined flour)?

According to the different processing precision and use, flour can be divided into grade flour and special flour. (1) grade powder: according to different processing accuracy, it can be divided into three categories: special powder, standard powder and ordinary powder. (2) Special flour: Special flour is flour ground with special varieties of wheat; Or according to the needs of the purpose of use, the flour is made by adding ingredients such as edible whitening agent, edible leavening agent and edible essence on the basis of grade flour and mixing them evenly. The special flour has various varieties, accurate formula and stable quality, which provides good raw materials for improving labor efficiency and making better quality flour products. (3) Whole wheat flour, a grain of wheat is divided into three parts: germ, endosperm and hull. In whole wheat, germ accounts for 2.5%, endosperm accounts for 85%, and endosperm is the main component of milling. Bran is the husk of wheat, including germ and endosperm, accounting for about 12.5% of the whole wheat, and grinding is often removed. Generally speaking, flour refers to white flour produced after wheat bran is removed, which can be used in all kinds of bread, cakes and biscuits, and is the most basic material for all baked goods. Whole-grain flour is whole-grain wheat that is only crushed during milling, and there is no procedure to remove bran, but whole-grain wheat contains bran and germ, and all of them are ground into flour, which is called whole-grain flour. In the past, wheat bran was not valued, so it was often used as feed. Now after many studies, it has been proved that the bran in wheat contains cellulose with high nutritional value. If it is often mixed with flour to make whole wheat bread for consumers to eat, it can keep people healthy and energetic, so bran bread should be popularized. The nutrients in flour are mainly starch, followed by protein, fat, vitamins and minerals. Nutritionists have analyzed that flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and it has the effects of nourishing the heart and kidney, strengthening the intestine, clearing away heat and quenching thirst, and is mainly used to treat impatience, fever, thirst, diarrhea, carbuncle, traumatic bleeding and scald. The relevant people can be eaten by ordinary people, especially those who are partial to food. Nutritional Analysis Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and has the effects of nourishing the heart and kidney, strengthening the intestine, clearing away heat and quenching thirst.