Bread has high nutritional value. Because bread contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium and zinc, it has diverse tastes, is easy to digest and absorb, and delays aging.

Now, cereal bread and whole wheat bread are very popular. Cereal bread is made of a large number of grains and nuts, and is rich in dietary fiber, unsaturated fatty acids and minerals, which helps to improve metabolism and is beneficial to health.

Whole wheat bread is rich in dietary fiber, which makes people feel full quickly and indirectly reduces their intake. For the same bread, eating whole wheat bread is more helpful to lose weight than eating white bread. Bread is soft and easy to digest, and will not cause harm to the gastrointestinal tract.

Extended data:

Bread classification

1. white bread: the flour for making white bread is ground from the core of wheat grains. Because flour is white, so is the color of bread.

2. Black bread: The flour used to make this bread includes endosperm and 10% bran besides the kernel of wheat.

3. Whole wheat bread: The flour used to make this bread includes all the grains of wheat, so this bread is also called whole wheat bread, and its color is darker than the brown bread mentioned above. The main edible area is North America.

4. Rye bread: Flour comes from rye and contains high cellulose. The color of bread is darker than that of whole wheat bread. The main edible areas and countries are: Northern Europe, Germany, Russia, Baltic Sea and Finland.

References:

Baidu encyclopedia-bread