Quote:
Originally Posted by monkeyman
White vs Whole grain.
While processing out the grains, along with the fibre, you also remove key nutrients, including; vitamins (B6, E, magnesium, zinc...), minerals, healthy fats and protein. Fibre also changes the rate at which the starchy endosperm is absorbed and converted into sugar.
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There's very minimal amounts of this in bread. Once again only an issue if you're deficient in this in the first place. If so, you're much better off with foods that have those in foods actually high in those nutrients.
Look at the nutritional info on the back of bread you're talking about 1-2% of daily intake. Plus whole wheat typically has more calories, which is typically a bigger deal.