Nutrients in bread, fiber and what role they play
Nutrients in bread
The variety in which the bread and its nutrients are now shown is hard to beat. With the large offer of hundreds of varieties, however, the buyer can easily lose the overview.
Which bread exactly is hidden behind the terms? Multigrain bread has more nutritional value compared to wheat bread?
Since the ingredients of breads can affect health positively, but also negatively, it is worthwhile to look into the different products.
The following article will give you useful tips about the nutrients in bread.
The different nutrients in bread
The bread provides energy and fiber and therefore plays an important role. The largest portion is carbohydrates. These are also a valuable source of energy and also improve the performance of the brain.
- Whole grain bread is highly recommended as it aids digestion due to the fiber in a high concentration. Whole grain bread definitely makes a very important contribution to a healthy diet.
- The marginal layers (seed and fruit coat) of the cereal grain contain iron, potassium, calcium and magnesium, which are essential nutrients in bread. Also very healthy are the numerous B vitamins for the nerves, concentration and skin. The soluble dietary fibers in cereals are helpful in lowering blood lipid levels.
- Bread is in second place as a protein supplier in percentage terms (after meat).
- Positively worth mentioning is the little fat it contains. Bread is therefore considered a low-fat food. It is usually not the bread itself that makes you fat, but the topping.
Toasting – Does this change the nutrients in the bread?
Many people wonder if the nutrients in bread are destroyed during toasting. Toasting does not change the content of the main nutrients in bread, i.e. proteins, carbohydrates, fats and fiber.
Only on the surface a small part of the vitamin B1, which is contained in the bread, is destroyed.
This is not a problem, however, as many other foods also contain vitamin B1, such as legumes and whole grain cereals.
The heat effect is much less than is often assumed, since the temperature does not reach the inside of the bread. Therefore, even in the case of heat-sensitive vitamins, the losses are limited.
When the barbecue season starts again, you can also try baking bread on the grill.