Q: Are the white wheat breads such as Sara Lee as nutritious as real whole-wheat bread?

A: Wheat bread is usually a combination of whole-wheat and refined white flour with a large portion of the whole grain re-moved along with nu-trients. The “whole-wheat” label con-tains 100 percent whole-wheat flour. “Whole grain” contains the bran, endosperm and germ along with vitamins, trace minerals, antioxidants, phytonutrients and fiber. A “whole grain” label doesn’t mean it’s necessarily high in fiber. It’s always good to check the label for the grams provided per serving. Whole grains do have known benefits for gastrointestinal health, heart disease and diabetes. Whole-grain foods contain greater than 51 percent whole-grain ingredients in the product. It’s best to find products with the words whole grain or whole wheat as the first ingredient. White “whole” wheat breads are a great transition food to incorporating more whole grains in the diet. A good source of fiber is about 2.5 grams fiber per serving. An excellent source of fiber is around 5 grams fiber per serving.

— Monica Weatherly, registered and licensed dietitian/nutritionist, Memorial Hospital

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