For many peoples of the world, bread and bakery products are an indispensable item on the daily menu. But the nutritional value of bread is not the same and depends on what kind of flour was used in baking. The healthiest one is whole grain bread made from wholemeal flour.
For baking bread, flour is used from milled grains of wheat, rye, corn, barley, rice, sorghum, etc. Before grinding, the grains are ground, cleaned from the upper protective layer and bran. But it is in them that all the useful substances of these cereals are contained. It turns out that flour from refined grains contains almost no nutrients, but it has a high nutritional value, calorie content, which is often the reason for the appearance of excess weight in those who eat pastries from such flour. To increase the benefits of eating bread, use whole grain flour for baking, obtained by crushing unrefined grains once. Their size is quite large - 0.5-1 mm, in appearance such flour looks like semolina.
Since such flour contains particles of grains with a shell, it retains up to 90% of all vitamins and microelements. These are vitamins A, E, PP and group B and salts of minerals: potassium, sodium, molybdenum, phosphorus, iodine, iron and calcium. It is difficult to overestimate the benefits that the B vitamins and vitamins bring to the human body, they are especially abundant in those types of bread that are baked from flour mixed from different cereals. Whole grain flour contains 10 times more iron than premium wheat flour.
But, besides this, whole grain bread is a source of dietary fiber, it contains 10 times more of them than in white wheat bread. Almost completely preserved in coarse flour, they have the most positive effect on the gastrointestinal tract, stimulating its activity and intestinal motility. These fibers improve the intestinal microflora, help to remove excess cholesterol, bind bile acids with anterogenic activity in the intestine. Regular consumption of whole grain bread is an excellent prevention of atherosclerosis.
Dietary fiber also stimulates metabolic processes in the body, lowers the glycemic index, which makes whole grain bread indispensable for those who want to lose weight. Without excluding bread from their diet, they receive trace elements and vitamins necessary for normal life, including B vitamins, which are participants in the synthesis of the hormone of happiness - endorphin. Eating such bread can alleviate any diet, even the strictest, while also providing protection from stress. In terms of nutritional value, whole grain bread is less caloric in it, only 160 kcal, while in white wheat it has 230 kcal.
