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.