Bread, white, made with nonfat dry milk
Category: Baked Products Characteristics: Prepared From Recipe
Nutrition Highlights
Serving Size
Calories
78
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 | 61 (78.0%) |
| Protein | 8.7 (11.2%) |
| Fat | 6.6 (8.5%) |
| Total | 78 (100%) |
Serving: 1 oz [28g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 15 (53.6%) |
| Water | 9.9 (34.8%) |
| Protein | 2.2 (7.7%) |
| Fat | 0.7 (2.6%) |
| Ash | 0.4 (1.4%) |
| Total | 28 (100%) |
Serving: 1 oz [28g]
Benefits
-
It provides carbohydrates that are broken down into glucose, which provides the body with energy
-
The nonfat dry milk adds protein, which helps build and repair tissues in the body
-
It contains B vitamins like thiamin, riboflavin and niacin that are essential for converting food into fuel
-
The nonfat dry milk is a good source of calcium which is important for bone and teeth health
-
It provides fiber that aids digestion and makes you feel full for longer
Risks
-
White bread is made from refined wheat which removes the bran and germ. This removes many nutrients and fiber found in whole grains
-
Nonfat dry milk is a processed form of milk which removes much of the fat and nutrients found in whole milk. This makes the bread lower in nutrients
-
Without whole grains and full fat milk, this bread is low in fiber, vitamins, minerals and other beneficial plant compounds. This makes it less nutritious than alternatives made with whole grains and full fat milk
-
Frequent consumption of refined grains and processed foods high in added sugars and low in nutrients is linked to increased risk of obesity, heart disease, diabetes and some cancers
-
The processing and refining of ingredients strips much of the natural nutrition out of this bread, leaving it as an empty calorie food that does not support overall health or nutrition
Additional Information
Bread, white, prepared from recipe, made with nonfat dry milk, is a commonly consumed food product that provides both nutritional benefits and risks. Let's delve into its primary attribute and secondary attributes to understand its overall impact on our health.
The primary attribute of this bread is that it is made with nonfat dry milk. Nonfat dry milk is a good source of protein, calcium, and vitamin D. Protein is essential for building and repairing tissues, while calcium and vitamin D are crucial for maintaining strong bones and teeth. Incorporating nonfat dry milk into bread can help boost the nutritional value of the product.
Now, let's consider the secondary attributes of this bread. White bread is made from refined grains, which means it has undergone a process that removes the bran and germ, stripping it of some essential nutrients. As a result, white bread is lower in fiber, vitamins, and minerals compared to whole grain bread.
One of the primary risks associated with white bread is its high glycemic index (GI). The glycemic index measures how quickly a carbohydrate-containing food raises blood sugar levels. White bread has a high GI, meaning it can cause a rapid spike in blood sugar levels, leading to a subsequent crash. This can be problematic for individuals with diabetes or those trying to manage their blood sugar levels.
Furthermore, white bread is often low in fiber. Fiber plays a crucial role in digestion, promoting regular bowel movements, and helping to control blood sugar levels. The lack of fiber in white bread can contribute to constipation and may not provide the same level of satiety as whole grain bread, potentially leading to overeating.
To minimize the risks associated with white bread, it is important to consider portion sizes and balance it with other nutrient-dense foods. Opting for whole grain bread instead of white bread can provide more fiber, vitamins, and minerals. Whole grain bread has a lower GI, which helps regulate blood sugar levels more effectively and provides a longer-lasting feeling of fullness.
In conclusion, while bread made with nonfat dry milk can provide some nutritional benefits such as protein, calcium, and vitamin D, it also poses risks due to its primary attribute of being white bread. White bread is low in fiber, lacks essential nutrients found in whole grains, and has a high glycemic index. To make healthier choices, individuals should consider incorporating whole grain bread into their diets, which offers more nutritional value and better blood sugar control.