DRAFT REPORT ON THE RELATIVE NUTRITIVE PROPERTIES OF WHEAT MEAL AND FORTIFIED WHITE FLOUR. Note by the Joint Secretaries.

6. Wheatmeal, in that it contains a large part of the germ is very much richer in the vitamins of the B group other than B1 than is white flour. Those which are known to be important are riboflavin and nicotinic acid, the preventive of pellagra, of which our chief supplies come from lean meat. 7. Wheatmeal contains from 0.6 - 0.85% of fibre, white flour has from 0.0 - 0.2%. Fibre is indigestible, it is "roughage". In view of the increased consumption of vegetables, which contain much fibre, it is desirable that the amount in bread, which is eaten in very large amounts, should be as small as possible, because of its scouring action on the lining of the intestine.