Bread: Nutrient-Rich and Diverse

Bread, a nourishing food abundant in starch and vital nutrients, is recommended in quantities of six slices per day as part of a daily diet. Despite the visual similarities among various breads, their ingredient compositions differ significantly, resulting in distinct nutrient profiles. Bread primarily crafted from whole-grain flours provides superior health advantages compared to those made from enriched, refined wheat flour.

Traditionally prepared from a blend of flour and water, bread comes in various forms such as sourdough, sweet bread, soda bread, and more. Among these, the only variable is the flour, and its nutritional value fluctuates based on the extraction rate or additional ingredients incorporated during milling.

The nutritional value of bread can be enriched by introducing elements like fat, milk, sugars, malt, fruits, and nuts. Despite variations in nutritional content among different bread types, it remains an energy-dense product owing to its carbohydrate content in the form of starch.

Whole wheat bread distinguishes itself as a rich source of vitamins and minerals, encompassing various B vitamins, manganese, folate, selenium, zinc, magnesium, calcium, iron, and vitamin D, all derived from the entirety of the wheat grain.

Bread serves as a vital energy source, contributing 20-30% of total energy requirements. With an average slice containing 70 calories, certain studies indicate successful weight loss in individuals following diets of 1,200 to 1,500 calories, with nearly half of the intake attributed to bread.

Regarding protein, bread boasts an approximate 8% protein content, supplying roughly 20% of individuals' protein needs. As a cost-effective protein source, it aids in appetite reduction, muscle mass increase, and bone health maintenance.

Bread is also a commendable source of dietary fiber and is devoid of cholesterol. "High fiber" breads may incorporate purified cellulose or more nutritious whole grains. The consumption of fiber aids in achieving a feeling of fullness and in managing blood sugar levels, proving advantageous for weight loss by establishing a calorie deficit.

The inclusion of whole grains in bread contributes to dietary fiber, known for its preventive effects on intestinal issues such as constipation, diverticulosis, and colon cancer. In summary, bread encompasses a diverse array of nutrients, making it a valuable element in maintaining a well-balanced diet.
Bread: Nutrient-Rich and Diverse

The Economy of Cereal Grains

The Economy of Cereal Grains
Of all the plants on which humans have depended for food, those that produce the cereal grains are by far the most important, as they have been since earliest recorded time. Cereal grains are the seeds of cultivated grasses that include wheat, corn, oats, barley, rye, rice, sorghum, and millet. There are a number of reasons why cereals have been so important in our diet. They can be grown in a variety of areas, some even in adverse soil and climatic conditions. They give high yields per acre as compared to most other crops, and once harvested, their excellent stored stability combined with their nutritional value makes them the most desirable of foods for holding in reserve. They are easy to package and transport and they can be used to produce a large variety of highly desirable foods both for humans and animals, as well as beverages for human consumption.

Cereal grains are the most important source of the world’s total food. Rice alone is reported to supply the major part of the diet for more than one half of the world’s population. Cereal grains are the staple food of the peoples of developing countries, providing them, with about 75% of their total caloric intake and about 67% of their total protein intake. The grains are eaten in many ways, sometimes as a paste or other preparation of the seed, more often milled and further processed into flour, starch, oil, bran, syrup, sugar, dried breakfast forms, and so forth. They are also used to feed the animals that provide us with meat, eggs, milk, butter, cheese, and a host of other foods.
The Economy of Cereal Grains