flour enrichment The addition of certain vitamins and minerals to flour, to contain not less than: in the UK, vitamin B1, 0.24 mg; niacin, 1.6 mg; iron, 1.65 mg; calcium, 120 mg/100 g; in the USA, vitamin B1, 0.44–0.56 mg; vitamin B2, 0.2–0.33 mg; niacin, 3.6–4.4 mg; iron, 2.9–3.7 mg/100 g; folic acid 140 μg/100 g.
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