White whole wheat bread – Is it really a whole grain?

Leatta Byrd, Michigan State University Extension -

White whole wheat compared to regular whole wheat.

Some people prefer the taste and texture ofPASTA white bread over whole wheat bread. If you want the nutritional benefits of whole wheat, choose white whole wheat bread which is not made from refined white flour. White whole wheat bread offers the same nutritional benefits as whole wheat bread. Bread products made from whole white wheat flour may offer individuals an option and alternative to eating whole wheat grains that have a softer feel and sweeter taste. Whole white wheat flour is available in grocery stores. In the U.S., many brand name breads are made with whole white wheat including pilaf’s tabouli mixes, crackers and baking mixes.

A logical question many ask is if bread products made from whole white wheat are as nutritious and high in fiber like regular whole wheat bread products. According to nutrition experts the answer is yes, the two whole grains are similar.

White wheat flour includes the bran, germ and endospermBREAD made from white wheat. Whole grain white flour is a brand of white wheat that is lighter in color and has a milder flavor, making whole white wheat more appealing to many people who are accustomed to the taste of refined flour (white wheat does not contain strong flavored phenol compounds that are in standard whole wheat).

The 2011 Dietary Guidelines for Americans recommends adults should have three to five servings daily and children have two to three servings daily of grains; half of those servings should be from whole grains. Whole grains are beneficial because whole grains are a great source of antioxidants, vitamin B, magnesium, iron and fiber. Nutrition experts say consuming at least three or more whole grains per day can reduce the risk of several chronic diseases and may help with weight maintenance. A daily intake of at least three ounce equivalents (servings) of whole grains per day is recommended by substituting whole grains for refined grains (products made with white flour).

This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464).

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