Sunday, 21 January 2018

Difference between multigrain, wholegrain and wholemeal bread


White bread is made from wheat that has had the germ and bran removed, thereby reducing the fibre, B group vitamins, vitamin E and minerals such as iron, zinc, magnesium and phosphorus.

Wholemeal bread is made from wholegrains that have been milled to a fine texture, giving a plain brown appearance.

Wholemeal flour contains more fibre than white flour. Wholemeal bread also contains more vitamins and minerals than many white breads, but has a higher GI than wholegrain breads.

Wholegrain bread contains the entire grain: the bran (outer layer), endosperm (starchy middle layer) and germ (nutrient rich inner part), has low GI.

It is a rich source of carbohydrates, protein, unsaturated (good) fats, vitamins and minerals and healthy fats as well as three types of fibre: soluble, insoluble and resistant starch.

Ref: http://www.dailymail.co.uk/health/article-5289307/Multigrain-wholegrain-wholemeal-best.html

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