ABSTRACT
Whole grain cereals and cereal products are some of the best sources not only for dietary fiber, but also for minerals and trace elements in our diet. An increased consumption of flours with high extraction rates of these compounds is therefore a nutritional aim in many countries. Most minerals and trace elements in the cereals are closely related to the outer layers, especially the aleurone cells, where dietary fiber and phytic acid are also recovered. All these components have therefore, to a certain extent, been defined as a part of the dietary fiber complex.
