Let’s discover together the benefits of bread!
A low fat content
Common bread contains only 1% lipids, unsaturated fatty acids beneficial to the body, such as linoleic acid, which has a protective role in cardiovascular diseases. Please note: sandwich loaves, improved breads and rusks often contain added fat.
Its slow carbohydrate content
In our diet, we must distinguish rapidly absorbed carbohydrates (sugar, honey, fruit) and those with slow absorption (mainly the starch found in starchy foods and in bread (55 g per 100 g). Slow carbohydrates provide a longer satiety effect, a benefit recently rediscovered by athletes who assimilate large quantities before training or long efforts.
Its fiber content
Bread contains dietary fiber in varying proportions depending on the type of flour used: from 0.3% for white breads to more than 1.5% for so-called wholemeal breads. These fibers, which are not assimilated by the body, promote intestinal transit by evacuating other substances and therefore rendering some of the calories ingested ineffective.