What are the benefits of sourdough bread? The health nutrition profile of sour breads is like other types of breads.
What are the benefits of sourdough bread? iStock-photo credit: LeMusique
The nutritional health benefits of 1 medium slice of sourdough bread are the following:
- Calories- 280
- Carbs- 37 grams
- Fiber- 2 grams
- Protein- 8 grams
- Fat- 1 gram
- Selenium- 32% of the Daily Value
- Folate- 21% of the Daily Value
- Thiamine- 21% of the Daily Value
- Niacin- 20% of the Daily Value
- Riboflavin-17% of the Daily Value
- Manganese-15% of the Daily Value
- Iron-13% of the Daily Value
- Copper- 10% of the Daily Value
Studies show that sour bread contains more vitamins, minerals and antioxidants than other breads. And it has a lower level of phytate which allows the body to absorb nutrients more easily than regular bread.
There is also evidence that sour bread fermentation can create prebiotics. The result of this is the creation of beneficial bacteria in the gut. Sour bread also has lower gluten content which would make it easier for people who are gluten sensitive to digest.
There are studies that have shown the impact of sour bread on blood sugar control, and it revealed the following: People who ate sour bread had lower blood sugar levels and insulin levels than those who ate bread with fermented yeast.
The Bottom Line is the health benefit of sour bread is that it has more vitamins, minerals and antioxidants than most of the other breads. It also has a lower level of phytate which allows the body to absorb nutrients more easily than regular bread.
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References
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- Nionelli L, Rizzello CG. Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods. Foods. 2016 Sep 20;5(3):65. doi: 10.3390/foods5030065. PMID: 28231160; PMCID: PMC5302394.
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- USDA- https://fdc.nal.usda.gov/food-details/174911/nutrients
- Ma S, Wang Z, Guo X, Wang F, Huang J, Sun B, Wang X. Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review. Food Chem. 2021 Oct 30;360:130038. doi: 10.1016/j.foodchem.2021.130038. Epub 2021 May 10. PMID: 34020364.
