Piece of Bread: The Foundation of a Nourishing Life
Piece of Bread: The Foundation of a Nourishing Life
Food and Agriculture Organization (FAO) estimates that bread provides 20% of the global energy intake. This versatile staple holds cultural and nutritional significance worldwide.
Benefits of a Piece of Bread
Improved Digestion:
| Benefit | Research |
|---|---|
| Rich in dietary fiber | American Journal of Clinical Nutrition: https://ajcn.nutrition.org/content/71/5/1221.long |
| Promotes regular bowel movements | Gastroenterology: https://www.gastrojournal.org/article/S0016-5085(02)70766-5/fulltext |
How to Get the Most Out of a Piece of Bread:
- Choose whole-wheat or multigrain options for maximum fiber content.
- Pair bread with high-fiber foods like fruits, vegetables, and legumes.
Energy and Nutrient Source:
Packed with Essential Nutrients:
| Nutrient | Amount per 100g |
|---|---|
| Carbohydrates | 49g |
| Protein | 8g |
| Fiber | 3g |
High in B Vitamins:
| Vitamin | Amount per 100g |
|---|---|
| Thiamine (B1) | 0.2mg |
| Riboflavin (B2) | 0.1mg |
| Niacin (B3) | 1.5mg |
How to Maximize Energy from a Piece of Bread:
- Combine bread with nutrient-rich spreads like avocado or nut butters.
- Fortified bread provides additional vitamins and minerals.
- Spread bread with honey or fruit preserves for a natural energy boost.
Stories from the Field
Story 1:
- Benefit: Improved Digestion
- How to: Incorporate more whole-wheat bread into everyday meals.
Story 2:
- Benefit: Energy Boost
- How to: Start the day with a bowl of oatmeal topped with fruit and whole-wheat toast.
Sections
Care and Concerns
- Considerations: Bread contains gluten, which may be problematic for individuals with celiac disease or gluten intolerance.
- Storage: Store bread in a cool, dry place to prevent mold growth.
- Expiration: Most commercial bread has a shelf life of 3-5 days at room temperature.
Maximizing Potential
- Pairing: Bread is a versatile food that can complement any meal or snack.
- Baking: Freshly baked bread offers superior taste and texture.
- Innovation: Experiment with different bread varieties, such as sourdough, rye, or focaccia.
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