As well as scientists have found that the addition of bread with whole grains to the human diet lead to the prevention of diabetes ( type 2 ) also reduces the risk of certain types of cancer and heart disease.
The bread contains carbohydrate extend human thermal card and nutrients associated with those materials provide some human needs of other nutritional requirements . The average protein content of the 7 % to 15% also contains a high percentage of sugars and about 1 % fat and flour grain generally contains potassium , magnesium , phosphorus, iron and calcium and also contains some vitamins such as (b) compound and (c ) and (d ). There are the bulk of the iron and phosphorus and compound vitamin B in the husks grain that goes mostly when milling quality grain therefore emphasizes nutrition experts that the nutritional value of bread brown than other types of bread, the other in order to contain the apostasy rich in its contents protease and a large proportion of dietary fiber which is necessary in human diet and the lack of it leads to risks of injury constipation and hemorrhoids and forced Pat intestine and increase the proportion of LDL cholesterol in the blood and in the arterial walls of blood and there were no reports of modern scientific benefit from obtaining significant reduction in blood cholesterol in individuals who eat the bread of higher dietary fiber , especially species containing نخالات barley and oats also helps dietary fiber to ease some diseases of the gastrointestinal tract , such as diabetes and recommends global organizations to increase consumption rate of dietary fiber to the level of 2035 g / day in the human diet and indicates a decline in the proportion of some essential amino acids such as Allaaspen in proteins bread for the ratio adopted by the World Health Organization , but he rarely eaten bread alone expressed eaten with cheese or meat or other foods rich Ballaesen .
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