Bread, cornbread, prepared with 2% milk, 80% margarine, and eggs
Category: Baked Products State: Dry Mix
Nutrition Highlights
Serving Size
Calories
168
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 111 (66.1%) |
| Fat | 44 (26.1%) |
| Protein | 13 (8.0%) |
| Total | 168 (100%) |
Serving: 1 muffin [51g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 28 (54.5%) |
| Water | 14 (27.1%) |
| Fat | 4.9 (9.6%) |
| Protein | 3.4 (6.6%) |
| Ash | 1.1 (2.3%) |
| Total | 51 (100%) |
Serving: 1 muffin [51g]
Benefits
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Provides carbohydrates that are broken down into glucose to give the body energy. The carbohydrates in bread are a good source of sustained energy
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Contains protein from the eggs and milk that helps build and repair tissues throughout the body
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Margarine and milk provide healthy fats that the body needs for cell growth and hormone production
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Milk is a good source of calcium which is important for bone health and other bodily functions
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Eggs contain vitamins and minerals like vitamin D, selenium, and choline which support overall health
Risks
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High in calories and fat due to the use of margarine and whole eggs in preparation. Margarine is highly processed and high in unhealthy trans fats
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High in sodium depending on the brand of dry mix used. Many dry mixes are high in preservatives
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Contains dairy which can cause digestive issues in people with lactose intolerance
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Using whole eggs increases cholesterol content which can be unhealthy for some
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May be highly processed and contain preservatives, artificial colors and flavors depending on the brand of dry mix
Additional Information
Bread, specifically cornbread, prepared with 2% milk, 80% margarine, and eggs, offers both nutritional benefits and risks. Let's delve into them.
Nutritional Benefits:
1. Carbohydrates: Cornbread is primarily made from cornmeal, which is a good source of carbohydrates. Carbohydrates are essential as they provide energy to the body, fueling daily activities and bodily functions.
2. Dietary Fiber: Cornbread contains dietary fiber, which aids in digestion and helps maintain bowel regularity. Fiber also contributes to feelings of fullness, thereby assisting in weight management.
3. Vitamins and Minerals: Cornbread can provide essential vitamins and minerals, depending on the ingredients used. Eggs, for example, are a good source of protein, vitamin B12, and selenium. Additionally, cornmeal contains minerals like iron, magnesium, and phosphorus.
Nutritional Risks:
1. High Calorie and Fat Content: The inclusion of 80% margarine in the preparation of cornbread significantly increases its calorie and fat content. Margarine is a source of unhealthy trans fats that can raise bad cholesterol levels and increase the risk of heart disease. Consuming excessive calories and unhealthy fats can also contribute to weight gain.
2. Sodium: Depending on the recipe and additional ingredients, such as salt, cornbread may contain a significant amount of sodium. High sodium intake can contribute to high blood pressure, increasing the risk of heart disease and stroke. It is essential to be mindful of sodium content, especially for individuals with hypertension or other cardiovascular conditions.
3. Potential Allergens: Cornbread contains eggs, which are a common allergen. Individuals with egg allergies should avoid consuming this type of cornbread or opt for suitable alternatives.
Tips for a Healthier Option:
1. Choose Whole Grain: Opt for cornbread made with whole grain cornmeal instead of refined versions. Whole grain cornmeal retains more nutrients and fiber, offering additional health benefits.
2. Reduce Margarine: Decrease the amount of margarine used in the recipe or consider substituting it with healthier alternatives like olive oil or unsweetened applesauce. This modification can help reduce overall calorie and fat content.
3. Control Sodium: Limit the amount of added salt or consider using low-sodium alternatives. Additionally, choose low-sodium margarine or butter substitutes to further reduce sodium intake.
4. Add Nutritional Boosters: Enhance the nutritional value of cornbread by incorporating ingredients like grated vegetables (such as zucchini or carrots) or herbs and spices. These additions can increase the fiber, vitamin, and mineral content of the bread.
In conclusion, while cornbread prepared with 2% milk, 80% margarine, and eggs provides carbohydrates, dietary fiber, and some vitamins and minerals, it also poses risks due to its high calorie and fat content, potential sodium levels, and allergenic properties. Making healthier modifications, such as using whole grain cornmeal, reducing margarine, controlling sodium, and adding nutritional boosters, can help mitigate these risks and enhance the overall nutritional profile of the cornbread.