A good source of complex carbohydrates.
High in niacin, riboflavin, and other B-complex vitamins.
Some kinds provide good amounts of iron
Whole-grain breads are high in fiber.
Drawbacks:
People with celiac disease cannot tolerate the gluten found in many breads.
May trigger an adverse reaction in people allergic to molds.
Often high in salt.
Some breads made from refined flour may have a high glycemic index
Causes feelings of aggression in some people.
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