It’s all about grain

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When it comes to bread, nowadays we have many varieties to chose from. However, ultimately, the quality of the bread boils down to the grain used. Using this criterion, there are three categories of bread, each of them having their own benefits and drawbacks.

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1. Wheat bread – it’s light, so it’s perfect for people with any kind of digestive problems, but it is also the least nutritious.  The most common variant is white bread, and this is also the variant with the least nutritional value. However, wholemeal bread retains all the vitamins and fiber of the seed. Spelt bread is the most nutritious type of wheat bread.
2. Mixed bread – it is produced using two types of flour, both wheat and rye. Due to rye content, it has a greater mineral and vitamin content, so it helps reduce glucose levels. With mixed bread, you get the best of both worlds – it’s light enough to be eaten when you’re having problems with digestion, and it lacks the distinct taste of rye bread, but it is also much healthier than wheat bread.
3. Rye bread – they say even the worst rye flour is better than wheat flour, which makes sense considering that rye bread contains the largest amount of fiber and B-type vitamins, it can lower cholesterol, it doesn’t raise glucose levels, along with many other benefits. Rye bread is the perfect choice for people with a heightened cholesterol or sugar level, and it facilitates weight loss.  Though rye bread is more nutritious than wheat bread, it is not as light, so it may be a problem for people with digestive disorders. Pumpernickel is a popular variant of rye bread.