The daily diet of any person can not bepresent without bread. In this case, they are present even in dietary nutrition. Absolutely wrong those people who are especially trying to lose weight, who plan to completely replace bread with vegetables and fruits. After all, even dieticians say that any flour products must be consumed daily no less than the established rate. What is so valuable about this main product? From this article you will find out what vitamins are contained in bread from different types of flour. And, having made conclusions, determine more useful and necessary products for yourself.
Properties of bread
The main positive quality of bread iswhat it is, like beans, potatoes and croups, an affordable source of vegetable protein. It is also rich in fiber, carbohydrates (up to 50%) and trace elements (potassium, magnesium, phosphorus, iron, calcium). And what vitamins are contained in bread? First of all, relating to the valuable group B.
To say that the benefits of bakery products are notdepends on the grade of flour, of course, it is impossible. After all, the components that make up the products determine not only the energy value, but also other qualities. Let us examine in more detail the properties of bread from flour of different kinds. Let's start with a less attractive in appearance and taste baking.
Products of wholemeal flour: what vitamins are contained in bread from raw grain and bran and how useful is it
Flour derived from processed particles losesmany useful qualities. After all, along with the peel, various vitamins and microelements are also removed. What are the features of bread made from unbaked flour or using bran? What vitamins are most valuable in bread? Particularly useful are products with beriberi and heart disease. Products contain vitamins E and B, as well as provitamin A. By the way, because the energy value of bran practically reduces to zero, bread from wholemeal flour is widely used for weight loss. Quickly saturating the body with swelling, it is very useful and can be used to "peel" the digestive system and cleanse the body as a whole.
What vitamins are contained in bread from rye flour?
Gray products, in comparison with white pastries,contain three times more magnesium, seven times more vitamins of group B and PP, twice as much vitamin E, in four - phosphorus. Their use is undeniable. Unfortunately, because of the sour taste, rye bread is contraindicated in certain gastrointestinal diseases, but it is ideal and especially recommended for diabetes.
What is the use and what vitamins in white bread?
Wheat products from carefully cleaned andprocessed flour quickly digested and easily digested, quickly saturating the body with carbohydrates. But, unfortunately, they almost do not contain fiber, and with it, and all the useful substances that are present in the bran and uncooked bread. Consequently, lush, appetizing buns, so attractive on the surface, have almost no nutritional value. Therefore, do not get carried away by one white bread - from it only extra calories.
