10 April 2012
Wholemeal, per slice: 75 calories, 2g fibre

Made with the whole of the wheat grain, including the outer bran and wheat germ which are the most nutritious parts. Slice for slice, wholemeal bread contains about four times as much fibre and almost twice as much iron as white bread. It's also more than three times richer in zinc, which is essential for a healthy immune system. But, because it's milled so finely, the effect on blood sugar and insulin is similar to that of white bread. There's growing evidence that bread with whole grains is even better. 8/10

Brown, per slice: 83 calories, 1.3g fibre

Brown bread is made with flour that contains 85 per cent of the whole grain (it excludes some of the coarser parts of the bran). It provides 50 per cent more fibre than standard white bread and is nutritionally intermediate in nearly all respects between white and wholemeal. Wheat germ-enriched brown bread is slightly more nutritious. 6/10

Granary, per slice: 75 calories, 1.7g fibre

A registered trademark of Rank Hovis, Granary bread is made from a brown flour with malted wheat grains added for a distinctive nutty flavour. This and other breads with intact grains are digested more slowly than ordinary brown, which means a healthier blood sugar and insulin response. It has slightly less fibre than wholemeal, but is higher in folic acid, so it's a good bread for women planning a pregnancy. 9/10

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