Whole wheat bread does not increase in protein when exposed to a heat element.
When any type of food is cooked, some nutritional value is lost.
Toast derived from whole grain bread only loses a small amount of moisture and some nutrients as it is not normally heated to a high temperature.
With foods that are grown, such as apples, spinach, beets and grapes, cooking usually causes a marked loss of nutritional value because they are cooked for longer durations and at higher temperature settings.
As whole grain does not contain a large amount of protein, those seeking out foods with a high concentration with protein should not be concerned with the effects of toasting.
There are approximately 3 grams of protein in every slice of whole grain bread.
However, toasted whole grain bread contains a potential carcinogen called acrylamides. Any type of starch can produce acrylamides if burned or overcooked.
How much nutritional value is lost when whole grain bread is toasted?
Some nutritionists believe that the toasting process only causes whole grain bread to lose some of its moisture. However, there have been studies that have shown that exposing breads to any type of heat can result in the loss of vitamins and other nutrients.
The European Journal of Clinical Nutrition released a 2008 study that showed that either freezing or toasting bread results in lowered blood glucose levels. This indicates that toasting bread either causes the human body to absorb fewer nutrients, or causes bread to lose a portion of is normal nutritional value.
The total amount of nutrients that can possibly be lost when whole grain bread is toasted depends on the length of time that it is cooked as well as the temperature level. It is suggested that whole grain bread that is toasted until it is dark brown or black in color is far more likely to lose a higher concentration of nutrients.
Is whole grain bread a good source of protein?
Although whole grain bread is not a substantial source of protein by itself, it contains many other nutritionally beneficial ingredients. Whole grain bread contains nearly the same amount of protein as white bread, however, it is made with whole wheat flour. Once bleached, white flour contains nearly no vitamins or minerals, and is heavily processed.
Combined with a diet filled with fresh sources of protein, such as fish, peanuts and other lean meats, whole grain bread can help fulfill your daily nutritional needs. In order to get the protein that you need each day just from whole grain bread, you would likely consume far too many carbohydrates.
What does the toasting process do to whole grain bread?
Besides reducing its nutritional value, making the texture a bit crispier and slightly dehydrating it, toasting doesn't do anything substantial to whole grain breads. Although some nutrients are lost, the amount of protein contained in whole grain bread remains the same.
Some medical experts are concerned that toasting breads can produce carcinogens, but no conclusive evidence has been presented. For this reason, it may be safer to eat whole grain bread that is only slightly toasted as opposed to consuming bread that is charred.
What is whole grain bread made of?
Whole grain breads consist of rye, wheat, brown rice, corn, barley, oats, and other grains. Some whole grain bread is baked only with wheat flour while other varieties contain unrefined pieces of whole grains. Typically, whole grain bread is medium brown in color, and topped with pieces of unrefined grain.
Whole grain bread can somewhat vary in texture as not all brands sold in the US are made with 100% whole grains. This is why it is important to look at the label on all whole grain products to see what ingredients are listed.
Where does the protein in whole grain bread come from?
Breads made with whole grains usually have little sugar or fat, but there is a moderate amount of fiber and carbohydrates. The main ingredient in whole grain bread is whole wheat flour, which is where most of its protein content is derived.
Whole wheat flour is unrefined, and therefore contains more nutrients than bleached flour. The refining process strips away nearly everything that the human body needs for survival. Because the average person needs at least 100 or more grams of protein a day, whole grain bread alone is not a particularly good source.
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