The high nutritional value of bread is recognized in all food models for feeding.
Scientific research has ultimately shown that the consumption of bread is a healthy choice, since it contains nutrients that benefit several organizations. Bread, like all other grains, is a significant source of carbohydrates and should be included, in moderation, in your daily diet.
The nutritional value of bread depends on the flour that is used for baking, because the grinding process destroys most of the nutrients. Bread made from flour, water, and yeast. In recent years, we can find a great variety depending on the type of flour that is used, giving characteristic features to each bread.
Wheat proteins are mainly gluten, προλαμίνη and λευκοσίνη. Gluten gives the desired properties in αρτοζύμη, such as solidity, elasticity, strength, and color. In the human body, gluten helps in the development and maintenance of the muscle system.
Starch (a complex carbohydrate) provides energy to the body to cope in various activities. Dietary fiber, which has been proven to help her body function on many levels.
Wheat fruit is rich in mineral salts and vitamins, especially group B.
b Vitamins (B1, B2, Niacin) are responsible for the good condition of the nervous and digestive system, for good skin condition, and for regulating metabolism. Bread also contains vitamin E, which has an antioxidant effect. White bread does not hold up to the nutritional values of black and coarse flour, because it contains little fiber, less vitamins and mineral salts.
Bread made from whole wheat, rich in iron, zinc and calcium.
It also contains about twice as much magnesium as white, a metal that, according to recent studies, has an antidepressant effect. The fiber from black bread contributes to good intestinal function, protects against cardiovascular diseases, promotes the elimination of cholesterol and the reduction of bad (LDL) cholesterol, and maintains stable blood sugar levels. Rye bread without added sugar, helps reduce cholesterol and regulate blood glucose levels. The mild glycemic responsiveness of this type of bread, due to the large amount of corn and oat fiber, solvents and insoluble (60%), which is associated with a high content of resistant starch (resistant to starch digestion). It is recommended for everyone, especially for people with diabetes and people with high cholesterol.
