Which nutrient is added for flour enrichment?

Flour enrichment typically involves the addition of specific nutrients that are lost during the milling process. Iron is commonly added to enriched flour because it is an essential mineral important for the formation of hemoglobin, which carries oxygen in the blood. The enrichment of flour with iron helps to combat iron deficiency anemia in the general population, as many people do not consume sufficient amounts of iron through their diet.

Iron enrichment is part of a broader effort to improve the nutritional quality of commonly consumed foods. By fortifying grain products like flour with iron, public health initiatives aim to enhance overall dietary iron intake, particularly in demographics that may be more susceptible to iron deficiency, such as children and women of childbearing age.

While other nutrients can also be involved in the enrichment process, such as B vitamins (like niacin, riboflavin, thiamine, and folic acid), iron is one of the most highlighted nutrients due to its significant role in public health and nutritional recommendations.