While both types of bread have a low glycemic index, whole wheat outperforms sourdough in fibre and resistant starch levels. But if you ever need to choose one, which do you think is the best? Sourdough vs whole wheat – Which is best?īoth bread types come in their own individual benefits and advantages. With sourdough bread, despite having fewer minerals, we actually benefit more as our bodies can absorb them better. I find it amazing that even though whole wheat bread contains more minerals, they are not well absorbed by our bodies. Importantly sourdough bread is much better at absorbing minerals. Why sourdough is better for you than whole wheat bread This is due to the higher fibre and bran content present in whole wheat bread. Whole wheat bread has fewer carbohydrates and sugars (thus fewer calories) than sourdough bread. It contains fewer calories, carbohydrates, and sugars.The data above shows that it is far higher than sourdough bread. Wheat bread contains all the bran that makes it higher in resistant starch. Sourdough bread has a little fibre so wheat bread is the clear winner when it comes to fibre content. It has a higher fibre content which means a better option for us to increase our intake of fibre.In many ways whole wheat bread is better than sourdough: You can also use this as a guide on which bread is more suitable for your health needs: Why whole wheat bread is better for you than sourdough Below is the table I made to make it easy for us to see its difference: Sourdough Bread(100 grams) Wholemeal Bread(100 grams) Carbohydrates 57 grams 41 grams Fat 1.8 grams 3.4 grams Fibre 2.4 grams 7 grams Protein 10 grams 13 grams Sugars 2.6 grams 6 grams Calories 289 247 Glycemic Index 53 50 Resistant Starch 6% 14%īased on the data above, here are some of my conclusions. Nutritional comparison between sourdough and wholemeal breadĪfter looking at the benefits of each bread type, let’s see how they compare to each other. When we consume resistant starch, our bodies produce short-chain fatty acids which play an important role in our health. Resistant starch is not commonly found, but whole wheat bread can have up to 14% of it. Vitamin B9 (Folate) makes healthy new cells in our body.Vitamin B3 (Niacin) plays a role in converting the food we eat into energy that keeps our nervous system healthy.It also maintains our body’s energy supply. Vitamin B2 (Riboflavin) helps break down proteins, fats and carbohydrates.
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Lower GI food means it will make you feel full for longer and help you maintain a steady blood sugar level.
Sourdough bread has a GI of 53 - making it a low-glycemic-index food. This method reduces the amount of starch and sugar in the bread, which is why sourdough bread has a lower Glycemic Index. We all know that making sourdough bread requires a very long fermentation process. 1) It has a lower Glycemic Index than conventional bread But it has a few unique properties that make it more nutritious. Sourdough bread has a similar nutritional profile to other types of bread. I also included a quick guide that will help you choose which one is better for your dietary needs. Below are the nutritional benefits each bread has to offer and a comparison between them. So I’m curious to know if whole wheat bread is that much healthier for my body, that’s why I’ve conducted some research and I’m eager to share it with you. It has higher fibre content, a low-calorie count and is packed full of nutrients. Whole wheat bread, on the other hand, has more health benefits. It has a low Glycemic Index, increased nutritional value, and better digestibility. Sourdough bread is much better for us than conventional bread.
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