Sunday, 5 October 2014


  • A good source of complex carbohydrates.
  • High in niacin, riboflavin, and other B-complex vitamins.
  • Some kinds provide good amounts of iron
  • Whole-grain breads are high in fiber.
  • People with celiac disease cannot tolerate the gluten found in many breads.
  • May trigger an adverse reaction in people allergic to molds.
  • Often high in salt.
  • Some breads made from refined flour may have a high glycemic index
  • Causes feelings of aggression in some people.

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