Pros and cons of whole grain breads
1978
Barbour, Beverly Anderson
Both white and brown bread are sources of protein and carbohydrate, but there are differences between these breads. The texture and taste differences are obvious. Less obvious nutritional variations are examined. When white flour is milled, the outer bran layer and the germ are separated from the wheat kernel. Thus, white breads lack fiber, trace minerals and vitamins found in whole grain breads. Enriched white bread, however, is a better source of iron, riboflavin, thiamine, and niacin.
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