We all know that carbohydrates are the necessary foundations of our food pyramid. Carbs provide us with the energy necessary to function, with the energy content of bread ranging from 225 to 260 calories per 100 grams.
The nutritional profiles for bread vary depending on the flour used in its preparation. In fact the distribution of the nutritional substances in the grain consists of a husk containing fibre, structural proteins, minerals, vitamins, the nucleus consisting of starch and proteins, the germ a source of minerals, vitamins, proteins and fats.
Wholemeal wheat also provide a good source of insoluble fibre essential for a healthy digestion and as a regulator of intestinal functions. The "insoluble fibre”, consisting of cellulose, hemicellulose, pectin and lignin does not modify during digestion performing an important role in regulating the blood sugar level, as well as lowering the lipid (”bad cholesterol”) content in the blood.
Beside carbs (energy), fiber (precious allied of digestion) and protein, wheat flour also provides Iron, B Vitamins, Thiamin, Niacin, Magnesium, Phosphorus, Zinc.