Vitamins in bread: what vitamins contain white and black bread

Back in the XIX century, whole grain bread was the main ingredient in the diet of the military only, it gave them strength and health. In our time on the table in almost any home there is this product. This is a bakery product, around which there are eternal disputes on the topic: it brings profit or harm. In order to understand this, it is necessary to know what vitamins are contained in bread.

Purely theoretically, the basis of this product( in wheat) contains vitamins:

B1 - a participant in metabolism, a controller of the normal functioning of the nervous system, with its lack of paralysis, muscle atrophy, neuritis;

B5 - activates the biochemical processes of the body;

B2 - responsible for the stable functioning of the thyroid gland, for moistening mucous membranes, affects the formation of erythrocytes, the absence of this element causes insomnia, photophobia, depression;

B9 - affects the functioning of the circulatory system, supports immunity, a lack of substance leads to anemia;

PP - provides tissue growth, affects fat metabolism, converts fats and sugar into energy, a lack will provoke hair loss and dermatitis.

All the listed useful substances are contained in wheat of solid sorts, and in raw grains. It is believed that the highest content of vitamins in bread from whole grains and cooked on malt, and not on yeast.

The lowest content of useful elements in white bread. This is due to the fact that it is made from the highest grade flour, which has been processed - purified, sieved, bleached. Since the grain shells are removed, the vitamins die( except for some of the group B), and, accordingly, there is no fiber. Retained in this product, vitamins B simply improve the mood, not having much benefit, but only a couple of additional centimeters at the waist.

In rye bread 4 times more vitamins than in other types. This product is full of macro and microelements, amino acids and minerals. Do it on a rye leaven, and do not add white flour. Even doctors recommend such bread, as it influences peristalsis, contributing to the removal of toxins and toxins from the body.

In addition to the vitamins that are included in the grains, there is also vitamin A in the rye product, which is important for vision, creation of bone tissue, and E, responsible for the "beauty" of the body.

In black bread, the content of white flour is even smaller. Prepare it for malt, considering that for 1 loaf you need 2 tablespoons of this product. A distinctive feature in the utility of this bread is the enzyme diastase. It has a positive effect on the digestion of food, quickly splits products containing starch into glucose. If you overdo it with eating black bread, then it can cause a swelling.

In Borodino bread there are vitamins B1, B2, PP and minerals: iron, phosphorus, potassium, magnesium, sodium. It is one of the varieties of rye and is similar to its ingredients, but in addition to the standard set of ingredients, it also contains coriander and molasses. Nutritionists advise him to improve digestion.

Also the use of Borodino bread helps to remove uric acid, this is affected by the presence of coriander. But this sort of bakery products are not advised to include in the diet of people suffering from diabetes and suffering from increased acidity.

Whole-grain bread is useful because:

1. fiber and vegetable protein give a feeling of satiety;
2. has a beneficial effect on the work of the stomach;
3. eliminates problems with the mucosa;
4. undergo rashes on the skin;
5. normalizes the acidity of the stomach;
6. takes away stress and tension( even from one sandwich).

The availability of "useful" bread in the daily diet in moderate amounts will increase hemoglobin, become a protection against the development of diabetes, will prevent bowel and stomach diseases.

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