For people who are trying to lose weight, bread seems to be a food staple that many struggle with. Also, with multiple options lining the grocery shelves, it can often be difficult to know the nutritional difference that each bread has to offer. In the recent times, multigrain and sourdough are the two healthiest options that have emerged. But is it just a myth or are these breads really healthy? Let's understand the nutritional benefits that each of these have to offer and then decide which one is actually better.
Multigrain bread
Often made with white flour, multigrain bread includes some added grains. It is also low in fat and introduces more fibre into our diet. As per the National Institute of Health, it includes 26% of the daily recommended intake of manganese. Also, it proves 12% of your daily selenium intake – which is nutritionally essential for humans. Eating whole-grains has been found to reduce inflammation in the body. It can help fight type 2 diabetes, a 2017 study out of the Technical University of Denmark found.
The same study indicated that people have also been found to eat less when they consume whole-grains because it causes satiety and therefore helps in weight loss.
Sourdough breadThere also seems to be a renewed interest in sourdough bread, with hundreds of people experimenting their recipes. Though making sourdough bread has become a popular activity, the bread has been around for thousands of years. It is the oldest type of leavened bread. According to WebMD, the nutritional value of the same is listed below.
An average one slice of sourdough bread (about 50 grams) contains:
- Calories: 185
- Protein: 2 grams
- Fat: 1 grams
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Sugar: Less than 1 gram
On average, however, its benefits resemble that of many other breads. However, due to the fermentation process, the bread is considered to come with additional benefits. According to Healthline, it makes it easier for your body to absorb the good amount of minerals like potassium, phosphate, magnesium and zinc – four nutrients often hindered by the presence of phytic acid in other breads.
It is also an excellent source of antioxidants. As per studies, antioxidants like the peptides found in sourdough can lower the risk for certain types of cancer, signs of aging, or chronic diseases like rheumatoid arthritis.