What is the nutrient in bread?

Answer 1

Nutrient content of different types of bread Table 1 illustrates the impact of the bread-making technique and ingredients used to make bread on the nutrient content of bread. * Breads made from wholegrains are higher in dietary fibre and other nutrients. * There is no difference in the thiamin content of breads made in Australia because flour is fortified with thiamin. * Indian breads cooked on a griddle have lower sodium but higher fat contents than leavened breads. * The addition of oil in the making of some unleavened Indian breads makes a substantial difference to the fat content of the bread. * There is little difference in the nutrient content between breads made with sourdough or brewer's yeast. * Chinese steamed buns are very low in salt. Nutrient content of bread made by different manufacturers In 1992, BRI Australia conducted a pilot study to compare the nutrient content of bread prepared from plant-type bakeries (i.e. large manufacturers), in-store bakeries and hot bread shops1 in Sydney. Subsequently, on the basis that bread from major manufacturers was representative of typical bread, a larger study was conducted to investigate the nutrient content of white, mixed grain and wholemeal breads purchased from major manufacturers across Australia. * Slice weight was most variable from hot bread shops, varying from less than 20g/slice to more than 30 g/slice. The standard deviation in slice weight of loaves from plant and in-store bakeries was around 1-3 g respectively. * The greatest variability for all loaves was in sodium and thiamin content. * Sodium content varied from 280 mg/100 g to more than 590 mg/100 g and thiamin content from 0.2 to 0.7 mg/100 g. * Variability in thiamin content may be attributed to the mixing of thiamin and flour where it is difficult to obtain a homogenous mix of a small quantity of thiamin and a large quantity of flour. This study was also designed to monitor changes in the nutrient content of bread since it was last analysed in 1982-3. * The only change in nutrient content of bread was in thiamin and calcium content. * Fortification of flour with thiamin has increased the thiamin content of bread from 0.13 mg in white bread and 0.23 mg in wholemeal bread to 0.4 mg in all breads. * There had also been a slight increase in the calcium content of breads possibly due to the more widespread use of calcium-containing ingredients, particularly improvers. * This study highlights the difficulty of presenting accurate nutrient composition data for foods where foods are manufactured using different formulations and procedures (Table 1). Table 1.: The nutrient content of bread (per 100 g)White bread1 Whole-meal bread1 Multi-grain bread1 Rye bread (dark) 1 Rye bread (light) 1 Chinese steamed bread2 Arabic Flat-bread (white)1 Arabic Flat-bread (whole-meal) 1 Chap-patti2 Paratha2 Puri2 Naan2 Bagel3 Energy (kJ) 1 040 939 969 848 1010 1040 1120 985 1215 1270 1615 1235 950 Protein (g) 8.6 10.1 10.1 8.7 9.0 7.5 9.3 8.6 7.7 8.4 6.8 8.2 8.3 Fat (g) 2.5 2.9 2.8 1.8 2.0 1.2 2.3 1.9 4.8 8.4 19.1 5.5 1.7 Carbo-hydrate (g) 48.2 38.9 40.9 37.4 46.3 51.0 51.9 45.5 53.4 47.9 46.9 52.4 46.7 Dietary Fibre (g) 2.7 6.5 5.10 7.1 4.5 3.1 2.8 6.3 5.2 3.3 3.6 2.6 n/a Thiamin (mg) 0.40 0.4 0.42 0.15 0.33 0.19 0.40 0.30 0.37 0.35 0.27 0.32 n/a Ribo-flavin (mg) 0.07 0.12 0.11 0.14 0.07 0.03 0.07 0.08 0.02 0.02 0.03 0.03 n/a Iron (mg) 1.2 2.3 2.10 2.6 1.4 1.7 1.5 2.7 2.6 2.1 2.0 2.2 n/a Sodium (mg) 450 470 470 510 510 13 519 580 295 300 279 460 n/a

Answer 2

Bread is not very good nutrition wise. it has got about ten percent proteins. You have to take pulses in your diet to compliment the proteins. That will give you good quality proteins. Bread has got some vitamins from the B-complex family. Bread give you good amount of carbohydrates. Bread can be digested easily. Bread made from whole flour gives you fibers also.

Answer 3

The main nutrients in bread are vitamin B, carbohydrates and protein.

Answer 4

The different nutrients in bread are fiber, B vitamins and iron. The amount of each nutrient depends on the type of bread.

Answer 5

The Nutrients in bread are protein, carbohydrate, fibre, fat, iron, calcium, thiamin and Nictonic acid.

Answer 6

The main nutrients in bread are carbohydrates.

Answer 7

because it has a big vagina

Answer 8

starch and niacin

Answer 9

curry