Overview of the nutrient composition of selected milling products from rye, spelt and wheat in Germany

Abstract

To improve nutrient supply assessments, the present study aims to provide comprehensive, updated nutrient data for a variety of milling products of wheat species (including bread wheat, spelt and durum wheat) and rye in Germany. With the help of an elaborate sampling plan, samples were generated that were as representative as possible for the entire country. Starch emerged as the predominant constituent in all milling products, except in brans and germ. In bread wheat bran, spelt bran and bread wheat germ, dietary fiber (DF) and protein were dominant. Rye wholemeal flours stood out for high DF contents. In general, AOAC Official Method 2011.25 yielded higher DF contents than existing data due to the inclusion of low molecular weight-soluble DF. Bran products exhibited high vitamin and element concentrations, while selenium concentrations varied regionally in wheat and spelt products. This study characterized the nutrient composition of different milling products, confirming highest concentrations of most nutrients in bran, germ and wholemeal products. This comprehensive overview adds great value to the assessment of nutrient supply due to the importance of milling products for human nutrition. This research provides updated nutrient data of the most important milling products in Germany.