Not all bread is baked equally.
During my childhood years, bread appeared to be a unifom entity to me, perhaps due to the era or my young age. Nowadays, bread comes in various forms of whole wheat and whole grain, and if you opt for conventional white bread, you might receive disapproving glances from others. That’s life. But while we are on the subject, what sets whole wheat bread apart from whole grain bread, and which option is more beneficial?
Bread products that are highly processed consist of refined grains that have undergone treatments and processing procedures. Consequently, they contain substantially lower amounts of the primary components of grains, as well as their nutritional value. Whole grain bread utilizes solely whole grains, ensuring that the grains retain their three crucial components: bran, germ, and endosperm. The existence of these components equips whole grain bread with about 25% of its nutritional value, encompassing fiber, B vitamins, carbohydrates, and more.
Whole wheat bread is essentially produced using the same principle as whole grain bread, encompassing the bran, germ, and endosperm. The primary distinction lies in the fact that whole wheat bread is exclusively composed of wheat, whereas whole grain bread can be derived from an assortment of grains such as rice, oats, barley, or corn. A fun fact – multi-grain bread is prepared using a blend of these grains.
Considering that whole wheat and whole grain bread are crafted similarly, what sets them apart in terms of nutrition? Well, while whole wheat does deliver the optimum nutrition from wheat, wheat itself isn’t the most nutritious grain. It unquestionably provides beneficial components, but other grains tend to offer a broader array of vitamins and minerals, which are always welcomed by the body. If whole wheat is your sole option, it remains a respectable one. However, if you are presented with the choice between whole wheat and whole grain, opt for whole grain.
