We’ve all been told for whole wheat bread without oven now that whole wheat is always best when it comes to bread. But now there’s a new sheriff in town.
Sourdough bread has increased in popularity over the last few years along with its reputation for being good for you. So how does it compare to whole wheat? And is there a better option available? Although Sourdough bread can boast a low Glycemic Index, better digestibility and an increased nutritional profile, whole wheat has been known to have increased health benefits due to its higher fiber content and nutritional levels. The Benefits of Whole Wheat Bread First, let’s take a look at the overall benefits of whole wheat bread, and why it’s been touted for being the clear cut better option when compared to white breads.
Fiber helps keep you regular, and feeling fuller for longer. A regular slice of whole wheat bread contains just under 2g of fiber. Whole Wheat Bread has a Lower Glycemic Index than White Bread Having a lower Glycemic Index than white bread means that whole wheat is the better choice when it comes to keeping your sugar levels more stable. It also means you are less likely to crave sugary foods by staying fuller for longer. Regular white bread has a GI in its 70’s and higher, whereas whole wheat breads have a lower GI which around 50.
Unlike white bread, whole wheat is naturally richer in a range of B vitamins. According to webMD, this vitamin is required for our bodies to properly use carbohydrates. This vitamin is needed for healthy development of the skin, brain function, blood cells, and the digestive lining. Also known as Folic Acid or Folate. This vitamin is needed for making healthy new cells in the body. This is an essential mineral that helps your blood cells carry oxygen around the body. It’s also needed to maintain healthy skin, hair and nails.
Whole Wheat Bread Contains Resistant Starch Resistant starch is a componant found in some foods, that when consumed, produces short chain fatty acids, which are good for us. Something most foods cannot boast about. Is Sourdough Bread Good for you? Here, we’re going to take a look at the individual benefits of white sourdough, and later on do an overall comparison between the two types of bread. Sourdough bread has a Low Glycemic Index White sourdough bread can boast a lower Glycemic Index than conventional white bread, because the method of fermentation lowers the overall starch and sugar content in the bread. The Glycemic Index of white sourdough bread is around 50, which is considered low GI.
We will look into how it compares to whole wheat bread later on in the comparisons section. Sourdough Bread Has Increased Mineral Absorption A by product of sourdough bread’s fermentation process, means that we are better able to absorb the available minerals in sourdough bread. There is also an increased level of antioxidents, which other breads do not contain. This is down to the lactic acid present in sourdough. Sourdough Bread has a whole host of Gut Friendly Benefits Due to the process of slow fermentation, sourdough has a number of added benefits that are good for your gut and digestion, which whole wheat bread doesn’t have.
A Comparison Between the Two Breads Now that we have looked into some of the main benefits of each bread type, let’s compare the two. Sourdough bread, because it is white, has very little fiber. So whole wheat bread trumps sourdough when it comes to the fiber content. We need about 25 grams per day of fiber in our diets, and most of us don’t get enough of it. Eating whole grain in general is a better option to help increase our intake of fiber. Because whole wheat bread contains all the bran, there is a high level of resistant starch in it.