Bread in the diet
Bread deserves to have an important place in the diet because it is inexpensive, low in fat and healthy. It is a valuable source of protein, carbohydrate, dietary fibre and many vitamins and minerals.
Dietary guidelines recommend that the average moderately active adult should eat 4 or 5 slices of bread a day. Active people who are not overweight can eat more. The amount of fat spread on each slice should be limited to one level teaspoon of butter, margarine or mayonnaise. Sugary spreads such as jam and honey should have their use limited to one slice of bread a day.
Most bread eaten in Australia is made from wheat flour. The wheat grain consists mainly of a bran layer, the small germ and the largest portion called the endosperm. During milling the bran and germ can be removed, leaving the starchy endosperm which is ground to make white flour. This is used to bake white bread. Wholemeal bread is made from flour in which the entire grain is ground. Wholegrain bread has a small amount of unground grain left in the flour. Multi-grain bread is made from a mixture of grains, usually wheat and rye.
Bread made with whole grain flour generally has more fibre, vitamins and minerals, especially iron, than white bread, however, white flour products still contain a significant nutrient content. Enjoy a variety of breads.
Bread products also include unleavened flat bread such as pita and Lebanese, rye and pumpernickel.
Last Reviewed: 27 May 2002
