Toasting bread has only a small impact on the nutritional value of bread. Toasting bread has both detriments and benefits, but the differences between toasted and non-toasted bread are minimal.
According to nutritionist Monica Reinagel of QuickAndDirtyTips.com, toasting bread can sometimes lower the glycemic impact of the bread. This means that it causes a lower rise in blood sugar than regular, non-toasted bread. On the other hand, toasting bread causes it to have a higher amount of acrylamide. According to Cancer.gov, acrylamide is found in certain foods when they are heated above 248 degrees Fahrenheit. Acrylamide has been linked to cancer; however, more research is needed on the subject.Learn More
Some of the nutrients found in bread include protein, thiamine, niacin, riboflavin, iron and calcium. The amount of nutrients differ with the type of bread consumed, with whole wheat and grain bread having higher amounts of nutrients.Full Answer >
Rye bread is good for people because it contains thiamine, riboflavin, folate, niacin, phosphorus, iron, magnesium and calcium. Rye bread has a low amount of calories, and it has no cholesterol. The bread manages hormones, becomes an energy booster and acts as a safeguard against breast cancer.Full Answer >
Diabetics should eat whole grain breads that are rich in vitamins, minerals, phytochemicals and fiber, as recommended by the American Diabetes Association. White-flour-based breads and other products, especially with added sugar, are to be avoided.Full Answer >
Pumpernickel bread is considered healthier than traditional white and wheat breads because it has a low glycemic load and aids in digestion, explains Readers Digest. However, not all pumpernickel breads are made with the same benefits. Search for authentic pumpernickel bread in stores that sell artisan breads.Full Answer >