• May 8, 2024

The bread It has been since ancient times a staple food, which, in its different forms and types, has been elaborated mainly based on three ingredients: flour , water and salt.

During the time the different types of bread , from adding other ingredients or nutrients, to refining the processes with which they are elaborated in an industrial way, which has not necessarily been as healthy, although it is appetizing.

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The best…

The bread bank, which could be considered currently as the most traditional within the types of breads , it contains around 250 calories, due to the fat with which it is made, flour of wheat and salt, and in some cases egg and sugar.

However, due to the fact that consumption should be moderated, new and more healthy ways of enjoying it have been sought. The key is in the type of flour , according to researchers from Creighton Diabetes Center, Nebraska.

In a natural way, the ingredients used to make the different types of bread They provide nutrients like; vitamins, fiber, proteins, fatty acids, minerals and carbohydrates, that when manufactured in an industrial way are almost completely lost, therefore they must be added.

In the same way, many of the properties of whole grains with which the types of breads when they are refined, therefore, those that include said grains will always be more beneficial.

Regarding which breads have a higher content of fiber, proteins and less fat or salt, the specialists of the Harvard Medical School , they refer that they are those elaborated precisely with whole grains (cereals).

The best alternatives are: bread of farro, millet, oats, garlic, rye, amaranth, quinoa and corn (whole and toasted), while the least recommended are those of mold or box (more fat, sugars, complex carbohydrates), due to the refinement and content of conservatives during their commercial processing.

In general, the consumption of bread , due to all the nutrients that it contributes, but like the rest of the food, there must be a balance in its intake and in combination with the rest of the food groups.