Bread made from wheat flour is nutritionally better (wholemeal products retain the right proportion of bran, germ and endosperm in the grain), high in fiber, vitamins and minerals eventhough not having the consistency of bread made with refined flour. Wholemeal bread also contributes to “weight management” for the lower glycemic index and the lower calorie intake to parity of weight compared to white bread. (225 kcal / pound against 290 of the bread type 00).

But be careful! Never be fooled by the color of bread that could be such because of molasses or caramel coloring and not be wholemeal thus poor in fiber, minerals and lignans (phytoestrogens with strong antioxidant and anti-tumor properties ).

 It is important to read the label that must include the word “wholemeal“. Not just a possible description in the name (eg “with cereals”).

It is important to read the ingredient list: whole grains will figure separately by type (eg,  oats, whole wheat flour …).

It is important to read the content of fibers that not automatically guarantee that the product is wholemeal. The fiber content of wholemeal food varies depending on the type of cereal content, the amount of bran present, the density of the product and the moisture content. Foods enriched with wheat, bran or oat may have a high fiber content and still not being “wholemeal”