Nutrient Loss from Refining Wheat

Resource: Henry A. Schroeder, “Losses of Vitamins and Trace Minerals Resulting from Processing and Preservation of Foods,” American Journal of Clinical Nutrition, 1971

Thiamine (B1) 77%
Riboflavin (B2) 80%
Niacin 81%
Pyridoxine (B6) 72%
Pantothenic acid 50%
Vitamin E 86%
Calcium 60%
Phosphorous 71%
Magnesium 84%
Potassium 77%
Sodium 78%
Chromium 40%
Manganese 86%
Iron 76%
Cobalt 89%
Zinc 78%
Copper 68%
Selenium 16%
Molybdenum 48%

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Jen Allbritton is a nutritionist whose writings can be found on the Weston A Price website.

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