Numbers Game: Answer

Several nutrients are lost in the milling process.

For instance, "white" flour contains 72 percent less magnesium and 90 percent less vitamin E than whole wheat flour.

Yet another reason to always opt for whole grain -- rather than refined grained -- products.

Sure, their higher fiber content is a plus, but whole grains offer essential nutrients in higher quantities (in some cases, they offer nutrients not found in refined varities.)

The only nutrients lost in the milling process that legally must be added back (this is known as enrichment) are thiamin (B1), riboflavin (B2), niacin, and iron.

Although refined grain products also contain folate, this is due to fortification, rather than enrichment.