Bread is not a single food, but a broad category of similarly processed cereal based foods. Most bread is made from wheat, but variations of bread can be made from barley and rye. This can have a nutritional impact because the nutritional properties of the bread differs based on the grain used as the starting point. In this regard, individuals who have a wheat intolerance may be able to consume rye or barley bread. Bread can also differ in how far it is processed. The more the final product is processed away from its original grain form, generally the lower nutritional value it has. This is because processing removes vitamins, minerals and fibre, and it is these components that give bread its nutritional value, in combination with the energy it provides. Another aspect to consider is ingredients that are added to the bread. Seeds and nuts can be added to breads, particularly as toppings, and this can add nutritional value in the form of essential fatty acids. The processing of bread can also add nutritional value if the chemical composition of the bread is changed. For example, sourdough bread is processed in a way to increase the acidic content of the bread and this can affect the rate of digestion and absorption. Lastly, the most obvious modifier of the nutritional quality of bread is the spread, topping or condiments that are added to the bread. Or the food that is consumed along with it. Healthy choices to accompany the bread can significantly alter health outcomes of the consumer.
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