Comment by aDyslecticCrow

nutrients contents is more about how its milled. We mill away the germ part of the seed which contains most nutrients since it contains fats that spoil the shelflife.

But I'm not sure one can even buy whole milled wheat like that... mabie speciality stores? I often buy rough flour that contains some husks for taste and texture, but I'm pretty sure that's technically fully milled white flour with husks mixed back in...

The starch part is mostly the same with more or less gluten. But ye modern grains contain much more more gluten (the article even mentioned difficult rising the bread) because it makes for fluffier bread.

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If you're sensitive to gluten, then it makes sense to avoid modern white flour... but it makes for badly risen bread.

you've ever tried barley?