Attention! Breakfast is very high risk of eating bread

Run from the heat to the crispy-skin epidermal simply the lowest calorie bread, because this type of bread is not sweet, sugar, salt and fat are very few tableshard after baking, hot food is absolutely delicious. French bread and Russian staple "Big Ukleba" fall into this category, and nutritional value of bread broadly similar.

 Hard bread and soft bread by adding eggs, sugar, milk, oil and other materials, just the addition of different water. Children like the "toast bread", "butter bread" and the majority of designs are snack bread soft bread. Soft sweet bread about 15% sugar, about 10% oil, toast the bread more. However, adding the eggs and milk, have higher nutritional value, suitable for baby food.

The highest calorie bread is spongy bread, also known as "bread of Denmark." It is characterized by to join the 20-30% of the butter or "shortening" can be layered to form a special structure, often made croissant, raisin flat bags, crisp packets, such as chocolate. Its crisp taste, aroma and soft, and very delicious, but because it is saturated fat and calories too much, and may contain very adverse cardiovascular health of the "trans-fatty acids." To as little as possible to buy this kind of bread, preferably not more than one week.

 Bread is generally made with white flour, refined texture soft, easy digestion and absorption, low dietary fiber content. Nutrition knowledge in many rich people know that whole wheat bread is more conducive to good health, because it is rich in fiber, can help clean the intestinal tract of human waste, can also slow down digestion and absorption, enabling the prevention of obesity. More than 2-year-old child can begin to try to eat whole wheat bread, so as to nurture love of "coarse" good eating habits.

Whole wheat bread is not removed by outside means the bran and germ of whole wheat flour for bread production. It is characterized by micro-brown color, the naked eye can see a lot of wheat bran in small, relatively rough texture, but flavor. Because of its nutritional value than white bread high, B vitamin-rich, micro-organisms particularly like it, so more easily than ordinary bread quality Health and mildew.

 Consumers is important to note that the color brown hair does not necessarily show that the product is whole-wheat bread. Some enterprises even more love to give consumers will use white flour to make bread, and then add a small amount of caramel brown dye looks somewhat "dark", but is still essentially white bread. Enough to see the debris of wheat bran can be identified as whole wheat bread - but really a bit of rough texture.

 Removal of whole wheat bread, the ingredients with a variety of grains bread grains, such as oat bread, rye bread, soy bread, and so on, can provide a lot of dietary fiber.