You might find the comparison of white and whole wheat bread on the Princeton University Dining Services web site of interest. It says the following:
Quote:
White bread is worthless; it has no nutritional value.
False. Although the refined white flour used to make bread may have been stripped of fiber, magnesium, zinc and several other nutrients, at least five nutrients have been added back by enriching the flour with B vitamins (thiamin, niacin, riboflavin, folic acid) and iron. Some white breads offer more of these vitamins than whole wheat breads.
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Re: Bread: friend or foe?
