HolsumAZ.com
Are you interested in learning about white bread nutrition facts or white bread facts in general? This page is dedicated to addressing some of the little known white bread facts.
White bread has gotten a bad wrap over the years as being the unhealthy alternative to bread consumption, but the white bread facts will show that white bread still has a place in the food pyramid.
When it comes to white bread vs. wheat bread - what is the difference? Both breads are made from wheat flour. Whole wheat is composed of the entire kernel - the bran, germ and endosperm. White bread is milled from only the endosperm. Both whole wheat and white breads are high in complex carbohydrates and low in fat. (See the accompanying visual for a diagram of a kernel of wheat.)
Whole wheat bread contains four times as much fiber as white bread - 2 grams as compared to .5 gram. Other "non-nutritive compounds" included in the bran and germ are still under investigation for their contribution to the diet. The American Dietetic Association advises that at least three of your six to 11 daily servings of grains come from whole grains.
The white bread nutrition facts are that white bread is enriched with the four major B vitamins - niacin, thiamin, folic acid and riboflavin - and iron in equal amounts to what was removed with the bran and germ. Fortification of bread with calcium is optional and effective January 1, 1998, all enriched grain flours must be fortified with folic acid. Folic acid has been shown to play a beneficial role in protecting against spina bifida. Some trace nutrients are also removed with the bran and germ.
Some may ask - "What nutrients have been removed to make white bread?" The white bread nutrition facts will show that you will not find exact amounts removed because wheat does vary some depending on the milling extraction rate (how much of the bran and germ are removed) and the growing season and soil.
Riboflavin, niacin, thiamine, and iron have been put back into white flour to equal the amount in whole wheat. The exact amounts added for enrichment, per pound of flour, are: 2.9 mg thiamine; 1.8 mg riboflavin; 24 mg niacin; .7 mg folic acid; 20 mg iron. If calcium is added, it has to be 960 mg per pound of flour. There is a standard of identity (FDA) for both enriched and whole wheat flours.
The major difference that you will find in the white bread nutrition facts is that more folic acid has been added to enriched grains. Whole wheat flour contains about 45 mg per 100 grams, and enriched white flour contains 154 mg. This is why neural tube birth defects in the United States have declined 23 percent since folic acid fortification of enriched grains was mandated in 1998.
If you would like to learn more white bread facts or white bread nutrition facts, you are welcome to complete the contact form and a Holsum representative will contact you shortly.
|
Routes For Sale
