FOOD VALUE OF WHEAT FLOUR

The following Question stood in the name of Mr Ho See Beng -

18.To ask the Minister for Health if lie is satisfied that wheat flour definitely has more nourishing food value than rice, which contains less protein, and, if so, whether he will take steps to publicise this fact.

Mr Speaker: Mr Ho See Beng.

Mr Lingam: Question No. 18, Sir.

Mr Yong Nyuk Lin: Sir, nutritionally wheat flour has an edge over rice, as it contains more protein, calcium, iron, etc.

The comparative analysis of the nutrient contents in 100 gm, of edible portion of the two grains is as follows: Highly Wheat milled flour, 70% rice extraction Water (gm) 13 12 Calories 360 365 Protein (gm) 6.8 8.9 Fat (gm) 0.7 1.3 Carbohydrate (gm) 78.9 77.3 Calcium (mg) 6 16 Iron (mg) 0.8 1.2 Vitamin A (I.U.) 0 0 Thiamine (mg) 0.12 0.12 Riboflavin (mg) 0.03 0.07 Niacin (mg) 1.5 1.7 Ascorbic Acid (mg) 0 0

Furthermore, there is the added advantage that the present cost of wheat flour is about half the cost of rice.

Therefore, both from the nutritional and economic point of view, consumption of wheat flour is preferable to rice.

Mr Lingam: Since the Minister has said that wheat flour has more nourishing food value, will he give instructions to Government doctors or dieticians to publicise the fact?

Mr Yong Nyuk Lin: I think the fact that the question has been raised in Parliament is sufficient publicity. But we shall give further publicity as requested by the Member for Aljunied.

Mr Speaker: The best publicity would be for Members to say they eat more wheat than rice!