Generally, you can eat whole wheat bread or oats, an egg or a slice of ham with a glass of fresh orange lemon juice for breakfast. Every morning, you can be sure that you have rich nutrition without storing fat.
The characteristic of whole wheat bread is that it is made of all wheat instead of ordinary flour. Compared with ordinary bread, there is more wheat bran, most of which is cellulose, and contains some minerals and vitamins, especially B vitamins. The human body not only does not absorb fiber, but also has a low glycemic index, which can also increase satiety. If you are losing weight, you should choose bread marked "100% whole wheat". But avoid words like "wheat flour", because the fiber content in wheat flour is not as high as that in whole wheat.
Whole wheat bread refers to bread made of whole wheat flour without bran and wheat germ removed, which is different from ordinary bread made of refined flour (that is, flour milled after wheat grains have bran and nutritious subcutaneous colored parts removed).
Whole wheat bread is characterized by a brownish color, many small grains of wheat bran can be seen by naked eyes, and 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.
In order to reduce the cost, some bakery shops usually make fake whole wheat bread. One is "coloring", adding caramel or syrup to white flour, and making use of the "carbonization" phenomenon at high baking temperature to make the baked bread have a natural light brown color and look like "whole wheat bread". The specific identification method is that this kind of bread has a tight incision, and it will reveal flaws when you taste it. The other is to add germ and bran to white flour, and the processed bread looks and tastes like whole wheat bread, but although it tastes rough, the feeling of bran in the mouth is not as full as that of wheat particles.