There are several types of bread for every need and with many different features. Let’s try to create an overview of their comparative pros and cons.

Wholewheat Bread: The whole package

This bread is the best as far as nutrition is concerned, since the flour from which it comes from is created by grinding the entire wheat grain. The grain cosists of the germ(core), the endosperm(internal part) and the bran(the outer shell). All the other types of bread are manufactured with flour that comes from grinding just the endosperm. The germ is rich in minerals, B and E vitamin complexes, as we as antiacids. The endosperm consists of carbohydrates and proteins and the bran offers a large quantity of fibres, vitamin E and minerals, like iron. It also contains small amounts of plant estrogens.

Let’s find out specifically how wholewheat bread helps us stay healthy.

• It consists of more raw fibres in comparison to white bread(7.8% against 2.8), which cause the stomach to distend and therefore, feel full faster which makes us eat smaller amounts of food. They also help keeping the bowel function regular and they are responsible for the lower glycemic index that appears in  wholewheat bread. This index keeps track of the rate in which blood sugar fluctuates after eating any food. On average, all bread types have a glycemic index over 70, except for wholewheat, which is much lower. This is a main reason why this bread is suggested for consumers with diabetes.
• It lowers cholesterol levels.
• It protects us from many types of cancer and it is considered somewhat of a «shield» against them.

Multigrain Bread

This type is equal to wholewheat where nutrition is concerned, but slightly more fattening, due to its many kinds of grain therefore it isn’t a good choice for those on a diet. It still remains, though, the second healthier choice right after wholewheat. In fact, it contains larger quantities of vitamins and trace minerals, because it is created by many different wheats(wheat, barley, rye, oats, corn, etc.)

White Bread

This is the bread that offers the body all the carbohydrates it needs, but without all the nutrients found in wholewheat and multigrain breads. In addition, this type usually contains more salt and sugar than the rest and it is unsuitable for people with diabetes, since the ingredients of white flour significantly raise the blood glucose levels.

For Specific Needs

In the last few years special breads can be found in markets. Gluten-free(for those who suffer from intolerance), with beta-glucan, omega-3 fatty acids or phytosterols, to adjust cholesterol levels, with added milk for larger calcium quantities or with more fibres to help bowel function. You will be able to find these in certain bakeries or packaged in big supermarkets.

Source: www.vita.gr