Does the crust of the bread have the most vitamins then the inner part of the bread? Thanks, Niki

-- Anonymous, April 28, 2000

Answers

Response to best part of bread

I was told this when I was a child. Actually, the crust may have LESS nutritional value, because it receives the brunt of the heat from the baking process. As a result, some of the vitamins may be broken down, whereas the vitamins in the moist interior of the bread are protected. Usually, the crust isn't much different than the rest of the dough, but there are some bread varieties that are coated with nuts or other items that may increase the nutritional value (or decrease it's desirability).

So the crust may be less nutritious. We can still tell ourselves and our children to not be wasteful, though...

-- Anonymous, April 28, 2000