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BENEFITS OF BREAD
1.
2. INTRODUCTION
Bread is a staple food prepared from a dough of flour and
water, usually by baking. Throughout recorded history it
has been popular around the world and is one of the
oldest artificial foods, having been of importance since the
dawn of agriculture.
3. BENEFITS OF BREAD
THERE’S SO MUCH CHOICE
There are over 200 types of bread available in the UK.
IT TASTES GREAT
On its own; slathered in butter; hidden under beans or scrambled eggs; torn
into salad; wrapped round some chicken tikka masala …
IT’S COST EFFECTIVE
Bread costs 11p per 100g. Compare this with prices for other everyday foods
per 100g.
4. BENEFITS OF BREAD
IT’S VERSATILE :You can toast it, fry it, crumb it; eat it for
breakfast, lunch, dinner, supper, or for a midnight snack.
IT’S LOW IN SUGAR AND FAT: Bread is naturally low in
both sugar and fat; and most commercially baked
loaves in the UK no not contain added sugar
IRON: Iron is needed to transport oxygen round
the body.
5. BENEFITS OF BREAD
FOLATE: Folate is needed for
the formation of healthy red
blood cells. It occurs naturally
in wheat and flour
CALCIUM: Calcium helps
maintain healthy bones and
teeth. Bread provides over
10% of the calcium in our diet
FIBRE: We need to eat more
fibre. Bread contains fibre.
7. WHOLE WHEAT
• BEST FOR: MOST PEOPLE, AS LONG AS THEY'RE NOT GLUTEN SENSITIVE
• NUTRITIONIST'S TAKE: THIS IS THE HEALTHY PICK FOR MOST FOLKS, AS IT CONTAINS A DECENT
AMOUNT OF BOTH PROTEIN AND FIBER,
CALORIES (PER SLICE): 100
CARBS 22 G
FIBER 3 G
PROTEIN 4 G
8. SPROUTED GRAIN
• BEST FOR: PEOPLE WHO MAY BE MILDLY GLUTEN-SENSITIVE OR HAVE DIFFICULTY DIGESTING
REGULAR WHEAT BREAD
• NUTRITIONIST'S TAKE: THE PROCESS OF SPROUTING GRAINS BEFORE THEY'RE GROUND INTO
FLOUR SEEMS TO MINIMIZE PRESENCE OF PHYTIC ACID, WHICH MAY MAKE IT A BIT EASIER TO
ABSORB MINERALS LIKE IRON AND CALCIUM FROM YOUR BREAD, SAYS MCDANIEL.
CALORIES 80
CARBS 15 G
FIBER 3 G
PROTEIN 4 G
9. SOURDOUGH
• BEST FOR: PEOPLE WHO MAY BE MILDLY GLUTEN-SENSITIVE OR HAVE DIFFICULTY
DIGESTING REGULAR WHEAT BREAD.
• NUTRITIONIST'S TAKE: A RECENT STUDY ALSO FOUND THAT SOURDOUGH AND
SPROUTED GRAIN BREADS HELPED KEEP BLOOD GLUCOSE LEVELS MORE STABLE THAN
OTHER TYPES OF BREAD.
11. RYE
• BEST FOR: PEOPLE WHO WANT A BREAD WITH AN EXTRA FILLING EDGE
• NUTRITIONIST'S TAKE: RYE CONTAINS RESISTANT STARCH, A TYPE OF CARB THAT ACTS LIKE
FIBER, FILLING YOU UP AND HELPING YOU FEEL SATISFIED LONGER, SAYS LARGEMAN-ROTH.
CALORIES 120
CARBS 25 G
FIBER 6 G
PROTEIN 4 G
12. BIBLIOGRAPHY
• ECKELKAMP, S. (2016). WHAT'S THE HEALTHIEST BREAD FOR YOUR SANDWICH?. NEW YORK:
PREVENTION. RECUPERADO DE HTTP://WWW.PREVENTION.COM/FOOD/HEALTHIEST-
SANDWICH-BREAD
• FAB. (2016). TOP TEN BENEFITS OF BREAD. UK: FABFLOUR. RECUPERADO DE
HTTP://FABFLOUR.CO.UK/FAB-BREAD/TOP-TEN-BENEFITS-BREAD/
