Is the crust of bread more nutritious than inner portion?

It's a common belief that bread crust is more nutritious than the inner portion, but the truth is a bit more nuanced.

Here's a breakdown:

Bread Crust:

* Higher in fiber: The Maillard reaction, which gives the crust its brown color, also creates more resistant starch, a type of fiber that helps with digestion and blood sugar control.

* More antioxidants: The browning process also produces antioxidants like melanoidins, which have been linked to various health benefits.

* Higher in nutrients: Crust can have slightly higher levels of certain nutrients like thiamin and niacin due to the increased heat exposure.

Inner Portion:

* More digestible: The inner part of the bread is softer and easier to digest, especially for people with sensitive stomachs.

* Similar nutritional value: While the crust may be slightly higher in some nutrients, the inner part still contains a good amount of carbohydrates, protein, and other essential nutrients.

In conclusion:

While the crust may be slightly more nutritious due to its higher fiber, antioxidant, and nutrient content, the inner portion of the bread is still a valuable source of essential nutrients.

It's important to remember:

* The nutritional content of bread varies significantly depending on the type of bread and the ingredients used.

* Choosing whole grain bread over refined white bread is always the healthier option, regardless of whether you eat the crust or not.

The best approach is to enjoy both the crust and the inner portion of bread in moderation as part of a balanced diet.