Eating whole grain (or whole grain) bread is the best way to provide fiber and other essential nutrients to our body, which will help us improve our intestinal transit and prevent constipation.

There is no doubt that bread is the quintessential staple food. What’s more, did you know that the preparation of this basic food, made from flour (especially wheat flour) is well known since the 20th century BC? Of C., between the Egyptians?

At that time they consumed it with unfermented flour, until at one point they prepared it and left it uncooked in order to celebrate a party. The next day they found a spongy dough as a result of fermentation. Hence, historically it is believed that the Egyptians were the first to use yeast.

When it comes to its incredible nutritional wealth, eating bread every day becomes one of the best options when it comes to covering the different daily carbohydrate recommendations. But they are not its only nutritional qualities. For example, it provides us with insoluble fiber (especially whole wheat bread), proteins, vitamins (especially from group B, such as B1, B2, B3, B6 and B9) and minerals (such as calcium, iron, phosphorus, potassium, magnesium, sodium, iodine and zinc).

In fact, bread is ideal to provide us with energy and help us keep blood glucose levels balanced, being useful to eliminate fatigue and replenish the energy expended, for example if we consume it in the middle of the morning or mid-afternoon.

But depending on the ingredients chosen for its preparation, its nutritional qualities will vary enormously. For example, do you know what are the qualities of opting for the whole grain, also known as whole grain?

The complete grain is that cereal grain that has been completely ground, therefore it maintains the three parts that compose it (endosperm, bran and germ). In this way, the January grain maintains all the properties present in the origin of the cereal.

It is obtained from cereals such as wheat, barley and corn, and particularly in the case of wheat, the grains are ground to obtain 3 types of flour: refined flour (from the endosperm), whole bran flour (from endosperm and bran), and whole grain flour (from endosperm, bran and germ).

But the whole grain is not only obtained from wheat, but also from other cereals such as rice, oats, quinoa, millet or wild rice.

Why the whole grain is so important

In the same way that if we remove its skin from a pear, or if we remove the pulp from orange juice, we actually lose much of the fiber and vitamins that cereals contain when we remove 2 of the 3 parts that make them up.

For this reason, bread with whole grain flour completes our diet, providing us with the fiber from the bran, the proteins from the endosperm and the vitamins and minerals present in the wheat germ.

Silhouette (in which all integral mold breads incorporate whole grains) stands out precisely for being a product where they use only whole grain flour to make bread, in this way if we opt for the Silhouette range of breads our diet will be more complete and we will not lose any of the nutrients present in the bread.




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