Today we have large variety of different types of bread available.
Sometimes is difficult to choose what to buy and even more difficult to know which is the healthiest bread. Let learn bit more about most used ones.
White bread is made from wheat, which during the milling process, outer layer of grains is removed. This results in a soft slices and mild taste. It contains a small amount of fiber, about one gram per slice, but a good source of protein and carbohydrates. However, food additives are often added , which promote the growth and proliferation, so they raise the glycemic index. Feeling of fullness after this type of bread does not work very long. Therefore, white bread is good to be combined with foods that are rich in protein, such as eggs, cheese and chicken.
When it is made from comprehensive grains, whole bread has a similar nutritional value as well as bread from comprehensive grains. However, often wholemeal bread is obtained by combining flour and wheat germ, which are blended during grinding. Thereby this bread has longer shelf life, but this bread does not possess the same nutritional balance. Wholemeal bread has more fiber, vitamins and minerals than white, and is enriched with iodine and folic acid.
Bread from whole grains
While wholemeal bread is actually white mixed with grains, bread from integral grains contain cereal seeds, which are added to flour, as this results in greater nutritional value. This bread has about four times more fiber than white bread, making it one of the healthiest choices. Bread from comprehensive grains have a low glycemic index, because it need more time for the seeds and grains to be digest. Therefore, this type of bread, is a good choice for lunch.
Rye bread from comprehensive grains
Rye bread is much rougher than other types of bread, thanks to lower levels of gluten. Bright rye bread is made from rye and wheat flour, in terms of healthy choices is in the middle between white and whole wheat, and one with an extra grain is located at the top of a healthy selection because of the high proportion of fiber and vitamins.