Whole wheat 🌾 flour is rich in dietary fiber and manganese, and magnesium.
All-purpose flour / maida is wheat that has been processed into 60% extraction i.e 40% of the original wheat grain is removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain—it’s most nutrient-rich parts! Over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost!
So friends when you have a choice, do opt for whole wheat 🌾 over all-purpose flour but if you have to use all-purpose flour do choose unbleached one!