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Nutritional Benefits of Organic Bread


What is an organic bread?

Bread made with whole grains that are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms (GMO’s) or ionizing radiation. Spouted grain organic breads are free from animal products.

Organic bread is a good source of carbohydrates, coming from the whole grains and nutrients such as magnesium, iron, selenium, Vitamin B and dietary fiber.

According to research published in the International Journal of Food Sciences and Nutrition, eating bread made with ancient grains as part of a healthy diet could help lower cholesterol and blood glucose levels and hence lowering the risk for heart attack and stroke.

White Bread vs. Wheat Bread

The flour for white bread as well as the brown bread is made from wheat berries, which have three nutrient-rich parts: the bran (the outer layers), the germ (the innermost area) and the endosperm (the starchy part in between).

Whole wheat is processed to include all three nutritious parts, but white flour uses only the endosperm. Whole wheat is much higher in fiber, vitamins B6 and E, magnesium, zinc, folic acid and chromium.

When flour of the white bread is refined, it loses the most nutritious parts of the grain—the fiber, essential fatty acids, and most of the vitamins and minerals. In fact, about 30 nutrients are removed. There’s so little fiber left after processing that you’d have to eat eight pieces of white bread to get the fiber in just one piece of whole wheat bread.

Benefits of Organic Bread

  • Fiber can help you lose or maintain weight because eating fiber-dense wheat bread helps you feel full.
  • Nutrient content of the grain is retained.
  • Wheat bread aids digestive health because of its high fiber content.
  • Simply switching from wheat bread to whole grain bread reduces the risk of heart disease by 20 percent.