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Title : White Bread vs. Whole wheat Bread Previous topic PreviousNext Next topic

White bread—as sliced loaves, bagels, flatbread, pizza bread, French stick, buns—is a nutritious grain product providing carbohydrate for energy, the B-vitamins—thiamin, riboflavin and niacin, folate—and iron.  Although similar to wholewheat bread in many nutrients, white bread has added folate; whole wheat does not. Whole wheat and whole grains have fibre; white bread does not.  Whole grains have higher amounts of certain vitamins and phytochemicals; white or whole wheat do not.  Each type provides a unique benefit.

Sometimes children do not like the taste or consistency of whole wheat or grain breads.  Making a sandwich with one slice of white and one slice of whole wheat or whole grain provides the advantage of different types of breads while introducing children to a variety of tastes and textures.

 

Nutrients Chart of Whole Wheat and White Bread

 

 Nutrients

Whole wheat Bread

(1 slice)

White,enriched bread

(1 slice)

Energy (Cals)

70

65

Proteins (g)

3

2.1

Carbohydrates (g)

 12.7

12.2

Fiber  (g)

3/17

0.68

Fat (g)

1.2

1

Iron (mg)

0.96

0.71

Sodium (mg)

180

129

Thiamin (Vitamin B1) (mg)

0.1

0.12

Riboflavin (Vitamin B2) (mg)

0.06

0.08

Niacin (mg)

1.07

0.94

 

Nutrient

  Role in our bodies

Thiamin
(Vitamin B1)

Needed to help convert carbohydrate to energy in our bodies.

Helps the nervous system function properly.

Riboflavin 
(Vitamin B2)

Is an important coenzyme in many reactions in the body.

Helps maintain the skin, mucous membranes, the cornea of the eye and parts of the nervous system.

Niacin

Needed for growth and helps in the synthesis of hormones.

Helps convert carbohydrates, fats and proteins to energy.

Vitamin E*

Acts as an antioxidant to protects cells throughout our body.

Iron

Needed for the formation of red blood cells which carry oxygen throughout the body.

Magnesium

Essential in protein synthesis and muscle contractility.

Selenium

Act as an antioxidant to protects cells from damage.

Zinc

Is a element in enzymes involved in building protein.

Fibre*

Important in the proper function of the gastrointestinal tract.

Folate**

An important coenzyme involved in protein metabolism and in building DNA.

Needed for proper development of the neural tube which turns into the spine and brain of a baby.

 

 

*  These nutrients are especially high in whole grains.

 

**  This nutrient is high in white wheat flour products.

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