Multigrain bread incorporates a variety of grains, offering a richer nutrient profile compared to single-grain breads. It can provide more fiber, vitamins, and minerals, making it a healthier choice for those looking to diversify their grain intake.
1. Ingredients: Ensure that at least 20% of the bread consists of grains other than wheat, grains such as rye, barley, oats, maize/corn, quinoa, buckwheat, amaranth seeds, and millets.
2. Trans fat: Avoid breads containing hydrogenated oils, which are sources of unhealthy trans fats.
3. Preservatives: Steer clear of artificial preservatives such as BHA (butylated hydroxyanisole) - INS320, BHT (butylated hydroxytoluene) - INS321, and TBHQ (tert-butylhydroquinone) - INS319.
4. Dough Conditioners: Watch out for chemical dough conditioners such as azodicarbonamide (ADA), monoglycerides, diglycerides, and DATEM (Diacetyl Tartaric Acid Esters of Monoglycerides).
5. Artificial Colors: Avoid breads with artificial colors, particularly caramel colors like 150a, 150b, 150c, 150d, which are often used to mimic the appearance of whole grain bread.
Look for breads that genuinely contain multiple grains comprising at least 20% of the total product, and avoid those with unhealthy fats, artificial preservatives, dough conditioners, and colors.