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Tips to identify quality bread in stores
๐Ÿ‡ท๐Ÿ‡ธ Serbia /Culture & Society

Tips to identify quality bread in stores

From N1 Serbia · () Serbian

Translated from Serbian, summarized and contextualized by DistantNews.

At a glance

In-depth Sources not specified Context piece
  • The term 'multigrain' on bread packaging only indicates multiple grain types, not necessarily whole grains.
  • Whole grains contain all three parts of the grain (germ, endosperm, bran) and are rich in fiber and nutrients.
  • Consumers should check ingredient lists for whole grains as the primary ingredient and aim for at least three grams of fiber per slice.

Many consumers assume bread labeled 'multigrain' is inherently healthier than white or whole wheat varieties. However, the packaging's description does not tell the whole story. The nutritional value of multigrain bread varies significantly depending on the types of grains used, with the key distinction lying in whether they are whole or refined.

Multigrain bread is a mix of different grains, which can mean a combination of whole and refined grains.

โ€” Amanda SaucedaNutritionist Amanda Sauceda explaining the definition of multigrain bread.

Nutritionist Amanda Sauceda explains that 'multigrain' simply means the bread is made from more than one type of grain. This can include a mix of whole and refined grains. Whole grains retain all three parts, the germ, endosperm, and bran, offering abundant fiber, B vitamins, and minerals. Refined grains, conversely, have had the bran and germ removed, stripping away most of their nutritional content.

Matthew Landry, an associate professor at UC Irvine, emphasizes that the difference lies in the processing of the grains. He advises consumers to carefully read ingredient labels, as the order indicates the proportion of each ingredient. If 'enriched wheat flour' appears first, the bread is likely made mostly from refined grains. Healthier options list whole grains, such as 'whole wheat flour' or 'oats,' at the beginning. A good indicator of quality is a fiber content of at least three grams per slice, and ideally, less than three grams of added sugar per slice.

The difference is whether the grains in the bread are whole or refined.

โ€” Matthew LandryMatthew Landry, associate professor at UC Irvine, highlighting the key factor in bread quality.

To enhance the nutritional value of a meal, bread with higher protein and fiber content promotes satiety and slows sugar release into the bloodstream. Sauceda suggests pairing bread with healthy foods like scrambled eggs, cheese, or chia seed jam. Landry recommends nut butters or avocado. For those monitoring carbohydrate intake, Sauceda advises adjusting portion sizes, perhaps opting for an open-faced sandwich with a single slice of bread.

Proteins and fiber help maintain blood sugar balance and prolong the feeling of fullness.

โ€” Amanda SaucedaNutritionist Amanda Sauceda on the benefits of protein and fiber in meals.
DistantNews Editorial

Originally published by N1 Serbia in Serbian. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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