NUTRITIONAL VALUE OF INDUSTRIALIZED LOAVES OF BREAD
The nutritional value of industrialized loaves of bread consists, mainly, of their relevant of nutrients similar to to those that can be fond in the popular bakery’s French bread, one of the baseline of Brazilians feeding, or in the homemade bread. To illustrate this fact, Ital conducted the nutritional label analysis in many different types of loaves of bread sold in the market.
Ital analysis adopted as assumption that the nutritional content of an industrialized food product should be assessed with another product similar, non-industrialized, usually consumed by the population. In this case, a comparison was carried out among industrialized white loaf of bread with the white French bread, and the whole loaf of bread, regarding the content of PROTEINS, DIETARY FIBERS, CARBOHYDRATES, CALORIES, SATURATE FAT AND SODIUM.
Proteins
The data obtained in the Ital research revealed that:
- There are industrialized loaves of bread, both white and whole, with MORE PROTEINS than the average of French bread and homemade bread.
Dietary fibers
The data obtained in the Ital research revealed that:
- There are industrialized loaves of bread, both white and whole, with MORE FIBERS than the average of French bread and homemade bread.
Carbohydrates
The data obtained in the Ital research revealed that:
- ALL the products presented quantities of CARBOHYDRATES lower than the average of white French bread;
- For white loaf of bread, the lower quantity of CARBOHYDRATES observed was 22.0 g.
Calories (Energetic value)
The data obtained in the Ital research revealed that:
- ALL the industrialized white loaves of bread presented LOWER quantities of CALORIES than the average quantity of white French bread;
- Most part of whole loaf of bread is MORE CALORIC than the whole homemade bread, there are VARIOUS PRODUCTS with SMALLER quantities;
Saturated fats
The data obtained in the Ital research revealed that:
- The industrialized white loaves of bread present, IN AVERAGE, a quantity of SATURATED FATS EQUAL to the average quantity of French bread;
- Most part of the whole loaves of bread have MORE SATURATE FATS than the whole homemade bread, however, there are VARIOUS PRODUCTS without the presence of SATURATED FATS.
Sodium
The data obtained in the Ital research revealed that:
- ALL the industrialized white loaves of bread presented quantities much LOWER of CALORIES than the average quantity of white French bread;
- ALL the industrialized whole loaves of bread presented LOWER quantities of SODIUM than the average quantity of whole homemade bread.
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