Whole wheat bread is made of grains, and all starches and grains, especially refined starches (such as white rice, white bread, white noodles, biscuits, brewed refined meal packages, etc.) are acidic foods.

Whole wheat bread is different from ordinary bread made of refined flour (that is, flour ground by removing bran and nutritious subcutaneous colored parts from wheat grains). It is characterized by brownish color, and many small grains of wheat bran can be seen with naked eyes. The texture is rough, but it has aroma.

Because its nutritional value is higher than that of white bread, and it is rich in crude fiber, vitamin E, zinc, potassium and other minerals, it is very popular abroad, and it is rich in B vitamins, so microorganisms especially like it, so it is more prone to mildew than ordinary bread.

Extended data:

Strongly acidic food: egg yolk, cheese, dessert, sugar, tuna, flounder.

Acidic food: ham, bacon, chicken, pork, eel, beef, bread and wheat.

Weakly acidic food: white rice, peanuts, beer, seaweed, octopus, chocolate, hollow powder and onion.

Alkaline food: vegetables, fruits, seaweed, nuts, germinated grains and beans.

The so-called acidity and alkalinity of food refers to whether the inorganic salts in food are acidic or alkaline. Calcium is alkaline food, and phosphorus is acidic food. From the point of view of nutrition, the reasonable combination of acidic food and alkaline food is the guarantee of good health. The ratio of acid-base food is suggested to be 20 ∶ 80.

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