Whole Wheat Flour is a finely milled product obtained from the entire wheat kernel (Triticum aestivum), including the bran, germ, and endosperm. Unlike refined wheat flour, whole wheat flour retains all parts of the grain, making it a high-fiber, nutrient-rich, and health-oriented ingredient widely used in baking and food processing.

From a nutritional perspective, whole wheat flour is an excellent source of complex carbohydrates, dietary fiber, and essential micronutrients such as iron, magnesium, zinc, and B vitamins. It also provides a moderate amount of protein and beneficial phytochemicals. Its high fiber content supports digestive health and helps regulate blood sugar levels, making it suitable for balanced diets.

Whole wheat flour is commonly used in bread, chapatis, pasta, cookies, and other baked goods. It is increasingly incorporated into health foods, multigrain formulations, and functional food products due to its nutritional benefits and natural taste profile.