Bread is high in carbohydrates and low in fat and protein, with whole wheat bread containing more fiber and minerals than white bread. Supermarket bread is low in sodium, cholesterol, and saturated fat, and may be enriched with B vitamins. Homemade bread recipes may contain additional calories from dairy, eggs, or sugar.
Although the nutritional value of bread can vary between different products, it is generally high in carbohydrates and low in fat and protein. While neither white nor white bread is especially high in fiber, whole wheat breads generally contain more than white breads. Bread found in supermarkets is fairly low in sodium and is generally free of cholesterol and saturated fat. It offers small amounts of some B vitamins and some necessary minerals. In the United States, bread is often enriched by manufacturers and contains added B vitamins, such as B1 and folic acid.
Most of the calories in bread come from carbohydrates, which are an important part of the nutritional value. A typical slice of supermarket bread contains around 70 calories, with some calories coming from fat and protein. White bread is a poor source of fiber, offering only about 1 gram (g) per slice, while whole wheat bread contains about 2 g.
The nutritional value of bread includes small amounts of some of the B vitamins and usually no vitamins A or C. Small amounts of B vitamins are found naturally in wheat flour, such as vitamins B1, B2, and B3. These amounts are generally somewhat higher in whole wheat breads, but not as high as the level of B vitamins found in enriched breads.
A slice of bread contains a small amount of minerals such as iron, manganese, and selenium. Whole grain breads are generally higher in minerals and are much better sources of selenium and manganese, as well as a good source of magnesium, while refined white breads contain almost none. Refined and whole wheat breads contain small amounts of the mineral calcium. Whole wheat bread, not white, contains about 5 percent of the recommended dietary allowance (RDA) for zinc and copper in the United States.
In the United States, the nutritional value of bread is increased in many cases by adding vitamins that were lost in the processing of the flour. These include vitamins B1, B2, and B3, as well as another B vitamin known as folate. Such breads are also enriched with iron ore. Although enrichment helps replace some nutrients lost when flour is refined, it does not replace others. Enriched white bread is lower in other minerals and fiber that are retained in whole wheat bread.
Homemade bread recipes sometimes call for dairy products or eggs, which add to the number of calories. Recipes that include adding sugar will also be higher in calories. Some cookbooks and other sources give the nutritional value of bread in specific recipes, but many do not.
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