Dear MEL Topic Readers,
Bread's crust not more nutritious than the rest
Most bread crust is harder and more flavored than the rest. The crust is formed from surface dough when it is baked. It is hardened and browned through a chemical reaction between amino acids and reducing sugars, like seared steaks, pan-fried dumplings, cookies, and biscuits.
It has been said or believed that the crust is more nutritious than the rest. But is it true? Not necessarily, according to food and nutrition experts. There are pros and cons for the part of bread, but it seems that the part of bread does not give as significant difference as the type of bread. For example, 100% whole-wheat bread or 100% whole-grain bread is more nutritious than other types of bread.
So, the question now is whether you use or consume the crust. Some people cut off the crust when they make sandwiches. But such practice seems economically and environmentally problematic. Does bread crust taste as awful as banana skin?
Enjoy reading and think if you will cut off the crust when you make sandwiches next time.
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