THE WORD “WHOLE” IS CRUCIAL HERE: IT MEANS THAT THE BRAN, THE GERM, AND THE ENDOSPERM OF THE WHEAT KERNEL HAVE ALL BEEN LEFT INTACT.  WHOLE GRAINS ARE A SOURCE OF CARBOHYDRATES, MULTIPLE NUTRIENTS AND DIETARY FIBRE, THAT ARE DIGESTED MORE SLOWLY THAN REFINED GRAINS. WHOLE WHEAT FLOUR IS ALSO RICH IN VITAMINS B-1, B-3, B-5 SO AT TIMES SEEMS TO BE WHAT MOST CONSUMERS WANT. WITH TODAY’S  GROWING CONCERN FOR HOW WELL WE SHOULD EAT, WHOLE WHEAT FLOUR PROVIDES THE HEALTHIER OPTION.  THE DARKER COLOUR IS DUE TO THE WHEAT KERNEL REMAINING WHOLE, COMPARED TO TRADITIONAL WHITE FLOUR, AND IN TURN, MAKES IT MORE NUTRITIOUS.