Healthy Food Database

Bread dates back to Stone Age times. It is a staple food made from flour or meal mixed with other dry and liquid ingredients, usually combined with a leavening agent, and kneaded, shaped into loaves, and baked.
Category: Grain
In Season: all year
To Buy:
There are many types of breads available on the market - those with the fewest preservatives are recommended. They will not last as long, moulding faster than typical supermarket brands, but for general health (and taste) nothing beats it.
To Store:
Store in a cool dry cupboard away from sunlight, or in the fridge.
Tips & Tricks:
If you're on your own buy fresh bread, slice it and freeze it in plastic freezer bags. You'll never have to throw stale bread out, taking only what you need at the time you want to eat it. It defrosts quickly or can be toasted. One serve of bread is equal to one slice.
Cooking Tips:
On the day of writing, I have still never made bread and refuse to buy a bread maker. There is nothing more delicious than fresh, hot, baked bread - consequently the urge to eat lots of it is extremely high. In moderation, and only when it's made with a quality grain, bread is extremely nutritious. In excess my motto is "doughy food makes you doughy". See individual breads for more detail.

Nutrition per Per serve:

Energy (kJ):
Moderate GI 55 - 70:
Protein (g):
Saturated Fat, g :
Vitamin B1:
No information available
Carbohydrates, g:
Fibre, g:
Fat (g):
Monosaturated Fat , g:
No information available

Benefits the Following Health Conditions:*

Find recipes with Bread

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Facebook Twitter RSS